Corey's Special Sugar Cookies

4 cups flour (sifted)
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sugar
1 cup margarine
2 eggs (well beaten)
1 cup sour cream
1 cup sifted flour

Sift the 4 cups of sifted flour, baking powder and baking soda into a bowl, set aside. Beat the sugar and margarine until creamy, add the eggs one at a time, use a large bowl as you will be adding the rest of the ingredients to the sugar mixture.

To the sugar mixture add the sour cream and the flour mixture, add a little of the sour cream and then some of the flour mixture alternately until all of both are creamed into the sugar mixture. The last cup of flour should be added only a little at a time, do not make the dough too stiff. Keep the rest of the flour for when you roll out the dough. Refrigerate the dough for about 2 to 3 hours, be sure and cover the bowl.

To roll this dough out you will need two pieces of wax paper. Remove the dough from the bowl and shape into a large flattened ball. Place the dough onto the bottom piece of waxed paper, flatten it out as much as you can. Place the second piece of waxed paper over the flattened dough ball. Use a rolling pin to roll out the dough to about 1/4 inch thick. When rolling out the dough flip it over several times and remove and replace the waxed paper. This will make it easier to roll the dough out. Do both sides several times when rolling. Dust the dough with flour if it gets too sticky. To cut out the cookies remove the top piece of waxed paper, use a round cookie cutter, other shapes can be used too. If you want you can sprinkle sugar on top before baking. Place the cut out cookies on a lightly greased cookie sheet and bake in a 375 degree oven for about 7 to 8 minutes or until the edges are lightly browned.