2 c Granulated sugar
1 c Butter, softened
2 Eggs
1 ts Vanilla
5 c All-purpose flour
1 ts Baking soda
1 c Sour cream

Coffee Frosting:
1 tb Instant coffee granules
1 tb Hot water
6 tb Butter, softened
1 ts Vanilla
3 c Sifted powdered sugar
1/3 c Whipping cream

Beat granulated sugar and 1 cup butter in large bowl until light and fluffy. Blend in eggs and 1 teaspoon vanilla.

Combine flour and baking soda; add alternately with sour cream, mixing well after each addition.

Refrigerate 6 hours or overnight.

Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to 1/8″ thickness (keep remaining dough refrigerated).

Cut into desired shapes; place on ungreased cookie sheets.

Bake at 375 for 10-12 minutes or until bottoms are golden brown.

Repeat with remaining dough.

Cool completely. Frost with Coffee Frosting.

Makes 6 dozen cookies.

Coffee Frosting:

Dissolve coffee granules in hot water.

Beat 6 tablespoons butter in medium bowl until soft.

Stir in coffee mixture and 1 teaspoon vanilla.

Add powdered sugar; mix until well combined.

Gradually add cream until good spreading consistency.

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