1 cup shortning
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cup sour cream
5 1/2 cups flour (until desired consistency for rolling)
In a large mixer, Cream together butter and sugar, until creamy and pale. Beat in eggs, vanilla and sour cream. In a separate bowl mix together all the dry ingredients.
Dough will be soft, but should not be shinny or sticky. When you are getting close to a finished dough and are unsure, wait 5 min for flour to absorb all the way before adding anymore flour.
Place in Gallon size Ziploc bag. Flatten to a rectangle. (this will make it easier to roll out for tomorrow) refrigerate overnight.
Preheat oven to 425:F.
Roll out dough to a 1/4 to 3/8 inch thickness You may use flour, powered sugar, but a silicone rolling mat really helps the best. Make sure you flour your rolling pin.
Cut out shapes, use a offset spatula to transfer cookies to cooking sheet. bake on an ungreased cookie sheet (Baking silicone mats or parchment are a great tool here) for 8 minutes. (do not over cook. They should have a dull finish, not doughy or shinny looking) Cool on wire rack.
Frost and decorate as desired.