• 1 cup shortening or butter
• 2 cups sugar
• 2 eggs
• 1 cup sour cream (or plain yogurt can be used)
• 1/2 tsp. baking soda
• 1 tsp. vanilla
• 4 tsp. baking powder
• 4 1/2 cup flour
• 1/2 tsp. salt

Frosting

• 1/3 cup salted butter, at room temperature
• 2 1/2 cups powdered sugar
• 1/2 tsp vanilla or almond extract
• 2 1/2 – 3 Tbsp milk
• food coloring, optional

Instructions

• Preheat your oven to 350 degrees.
• In a bowl combine the dry ingredients and set aside.
• In another mixing bowl add butter, sugar, eggs (mixing after each egg), soda and vanilla.
• Cream together until fluffy, about 3 minutes. Add sour cream and mix well. 
• Add the flour mixture slowly.
• Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl. The dough will be sticky.
• Cover the bowl with plastic wrap and refrigerate for a few hours or chill in the freezer for 5-10 minutes. (Don’t forget about it in the freezer or you will have dough too stiff to roll out).

• Take 1/2 of the dough out of the bowl and place it on a piece of parchment paper. Put the other half back in the fridge.
• Lightly flour the surface and roll out the dough to about 1/3 inch in thickness. Of course you can use a regular rolling pin, but this rolling pin is the coolest. It has these rings that you can remove or add to get a set thickness of whatever you are rolling out. Works so well on cookie and pie dough!!!!!