• Preheat oven to 350°F.
• In the bowl of a stand mixer, combine butter, shortening, granulated sugar, confectioners sugar and mix on medium speed for 3 minutes, until light and fluffy.
  1 Cup Butter, 3/4 Cup Butter Flavored Shortening, 1 Cup Sugar, 1 Cup Powdered Sugar
• Add eggs and mix again.
  2 Eggs
• In a bowl add the cream of tartar, baking soda and salt to the flour and whisk to combine.
  1/2 teaspoon Cream of Tartar, 1/2 teaspoon Baking Soda, 1 teaspoon Salt, 5 1/2 Cups Flour
• Slowly add the flour to the butter mixer and allow the mixer to combine until the dough comes together.
• Using an ice cream/cookie scoop, scoop out golf-ball size portions on a parchment lined cookie sheet. Place only 6 cookies per cookie sheet to avoid edges touching.
• Roll each cookie dough ball until it is smooth and round.
• Use a kitchen glass that has been sprayed with a little nonstick spray to press the bottom into granulated sugar, then press down on each cookie dough ball until the cookie is pressed out but not totally flat. Repeat with all cookies.
• Bake for 8-10 minutes or until edges are just slightly starting to brown and center no longer appears wet.
• Cool completely.

For the Frosting

• In a clean bowl, using a hand mixer or a clean bowl for the standing mixer, combine butter, sour cream, and salt until smooth.
  1/2 Cup Butter, 3/4 Cup Sour Cream, 1 teaspoon Salt
• Add powdered sugar, starting with 4 cups and mix on low until smooth. We almost always use the full 5 cups.
  5 Cups Powdered Sugar
• Add in a few drops of pink gel food coloring for the soft pink color. We use 3 drops.
  Pink Gel Food Coloring
• Spread on cooled cookies using an offset spatula.