Peppermint Cream Cookies

Directions

1. 1
   Preheat oven to 325 F. Prepare 2 cookie sheets by lining each with a sheet of parchment paper.
2. 2
   In the bowl of your stand mixer using the paddle attachment, beat shortening and sugar. Add in egg and mix.
3. 3
   In a separate small bowl dissolve baking soda in the sour cream.
4. 4
   Alternate adding flour and sour cream into the mixing bowl. Mix until combined into a nice soft dough. Stir in baking chips.
5. 5
   Put the dough onto a lightly floured work surface. Use a rolling pin and roll out the dough to about 1/4- to 1/2-inch thickness using more flour if needed so it is not sticky.
6. 6
   Use candy cane cookie cutters to make your shapes. Place cookies on the prepared cookie sheets, spacing them at least an inch apart. You can re-roll the scraps of dough to get more cookies.
7. 7
   Bake for 8 to 10 minutes until edges of cookies are brown. Cool.