2 cups granulated sugar
1/2 cup white Crisco
1/2 cup (1 stick) butter (no substitutions)
3 large eggs
2 tsp. pure vanilla
1 cup dairy sour cream
1 tsp. baking soda
1 tsp. baking powder
4 1/2 to 5 cups flour for drop, 6 cups flour for rolled out (flour amount depends on size of eggs)

Preheat oven to 375°F.

Blend first 3 ingredients. Add next 3 and mix. Mix remaining dry ingredients with whip and add to mixture.

Bake at 375°F until lightly browned.

BLUE RIBBON FROSTING:

1 (1 lb.) box confectioners' sugar
1/2 cup (1 stick) butter
1/2 cup white Crisco
2 tsp. pure vanilla
1/4 cup scant hot water

Mix confectioners' sugar with butter, Crisco and vanilla. Gradually add hot water. Frost cookies when cooled.