2 c. granulated sugar
1/2 c. white Crisco
1/2 c. real butter
3 lg. eggs
2 tsp. pure vanilla
1 c. sour cream
1 tsp. soda
1 tsp. baking powder
4 1/2 - 5 c. flour for drop, 6 c. flour for rolled out (flour amount depends on size of eggs)

Blend first 3 ingredients. Add next 3 and mix. Mix remaining dry ingredients with whip and add to mixture. Bake at 375 degrees until lightly browned.

BLUE RIBBON FROSTING: Mix 1 pound sifted powdered sugar with 1/2 cup butter and 1/2 cup white Crisco and 2 teaspoons pure vanilla. Gradually add 1/4 cup scant hot water. Frost cookies when cooled.