2 c Granulated sugar

1 c Butter, softened

2 Eggs

1 t Vanilla

5 c All-purpose flour

1 t Baking soda

1 c Sour cream

------------------------------COFFEE FROSTING------------------------------ 1 T Instant coffee granules

1 T Hot water

6 T Butter, softened

1 t Vanilla

3 c Sifted powdered sugar

1/3 c Whipping cream

Beat granulated sugar and 1 cup butter in large bowl until light and fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking soda; add alternately with sour cream, mixing well after each addition. Refrigerate 6 hours or overnight. Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to 1/8" thickness (keep remaining dough refrigerated). Cut into desired shapes; place on ungreased cookie sheets. Bake at 375 for 10-12 minutes or until bottoms are golden brown. Repeat with remaining dough. Cool completely. Frost with Coffee Frosting. Makes 6 dozen cookies. COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon vanilla. Add powdered sugar; mix until well combined. Gradually add cream until good spreading consistency.