Updated: Tuesday, 11 Dec 2012, 11:36 AM CST
Published : Tuesday, 11 Dec 2012, 8:47 AM CST
Recipe from Sarah Guenther.
1/2 cup butter (no substitutes), softened
1/2 cup shortening
1 cup sugar
1 egg each eggs slightly beaten
1 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup sour cream
1/4 cup poppy seeds
3 Tbsp butter (no substitutes), softened
1 1/2 cup powdered sugar
1/2 tsp vanilla
2-3 Tbsp milk
In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt, add to creamed mixture alternately with sour cream. Stir in poppy seeds. Cover and refrigerate for 2hrs or until easy to handle. **note could put in freezer for short period of time to quicken process***.
On a heavily floured surface, roll out dough to 1/8 inch thickness. Cut with floured cookie cutters. Place 2 in apart on ungreased baking sheets. Bake.
For frosting, in a small bowl beat butter, sugar, and vanilla and enough milk to achieve the desire consistency. Lightly frost centers of cookies, sprinkle with colored sprinkles. Enjoy!