I have a thing for soft cookies.

I am getting ready for Mike's office party tomorrow night by baking lots and lots of cookies. This is my favorite sugar cookie recipe. They have a hint of lemon and stay nice and soft and puffy. They are delicious.

Sour Cream Sugar Cookies
1 c sugar
1/3 c butter, softened
1/4 c shortening
1/2 tsp lemon extract
1 egg
2 2/3 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 c sour cream

1. Sift together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.

2. In a large bowl, cream sugar, butter, and shortening. Add lemon extract and egg; mix well.

3. Add dry ingredients to the sugar mixture, alternating with the sour cream.

4. Divide dough into 2 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

5. Preheat oven to 375 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.

6. Bake for 7-8 minutes, or until almost no indention remains when touched.

I'm not going to lie, this dough is hard to work with. Even after it has been chilled, it is still pretty gooey. I tried the nifty plastic wrap rolling tip, but I think the dough could benefit from the extra flour you pick up when rolling the old fashioned way. Also, I don't think any of my batches were done in 7-8 minutes. (It was more like 10 minutes.) It totally depends on what kind of pan you are using, and how thick you roll them. Just keep a close eye on them. When they are the slightest bit golden on the edges, they are done. They might be a pain, but they are totally worth it. I hope there are some left for the party tomorrow night. :)