The best pressed sugar cookie recipe topped with tangy, sweet and chilled frosting.
Preheat oven to 350 degrees F. In a mixing bowl whisk and sift together flour, salt, baking soda, and cream of tarter. Set aside.
Bake the cookies for only 8 minutes. You don’t want to over bake. Let them cool right on the pan.
Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined.
Using a rubber spatular add a big dollop of icing onto each cookie. With the backside of a spoon, spread the icing over the center circle of the cookie. Let the icing dry and set to the touch and then store in an air-tight container in the fridge.
Store cookies in a 9×13 glass pyrex dish with plastic wrap over the top and parchment sheets between the stacked cookies. These cookies are served chilled because of the sour cream in the pink frosting.