In the bowl of a stand mixer with the a paddle attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.

Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Use the plastic wrap that you chilled the dough in. Dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Best to work in small batches while keeping the remainder of the dough chilled.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container.

Recipe from Authentic Suburban Gourmet

Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Whisk flour, baking powder, baking soda and salt together in a medium bowl. Set aside.

Place 1 1/2 cups of sugar, cream cheese and lime zest in large bowl. Pour butter over mixture and whisk until combined. Whisk in oil until well incorporated. Add egg, milk, and lime juice, continue to whisk until smooth. Add flour mixture with a rubber spatula until soft dough forms.

Divide dough into 24 equal pieces, about 2 tablespoons each. Using hands roll dough into balls. Working in batches, roll balls in cane sugar to coat and place on prepared baking sheet, 12 balls per sheet. Bake one tray at a time until edges are set and just beginning to brown. 11-13 minutes, rotating sheet after 7 minutes. Let cookies cool for 5 minutes and transfer to wire rack.

Enjoy!

Recipe from America's Test Kitchen Cookbook.

In a food processor, finely grind the almonds using short pulses. Set aside.

In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the granulated sugar and beat until combined. Reduce the speed to low. Add the egg yolk, lemon zest, vanilla and almond extract and beat until blended.

Sift together the flour, cinnamon and salt into another bowl. Add the ground almonds and stir to blend. Add the flour mixture to the butter mixture and beat on low speed until blended. The dough should be soft. Turn the dough out onto a work surface, divide into 4 equal portions and wrap each in plastic wrap. Refrigerate until chilled, about 1 hour.

Preheat an oven to 350°F. Lightly grease 2 baking sheets or line with parchment paper.

Remove 1 portion of the dough at a time from the refrigerator and roll out 1⁄4 inch thick on a floured surface. Using a cookie cutter, cut out the cookies. Using a small cutter of the same shape, cut out the center of half of the cookies. Repeat with the remaining portions of dough, then reroll the dough scraps as needed. If the dough becomes sticky, wrap it in plastic wrap and freeze for 10 minutes before rolling out.

Using a thin spatula, carefully transfer the cookies to the prepared baking sheets. Bake until the cookies are firm to the touch, about 12 minutes. Transfer the baking sheets to wire racks. Loosen the cookies with the spatula, but leave the cookies on the sheets until thoroughly cooled.

To assemble, spread the solid cookies with a thin layer (about 1 tsp.) of jam to within about 1⁄4 inch of the edges. Dust the cutout cookies generously with confectioners' sugar. Top the solid cookies with the cutout cookies.

Enjoy!!

Recipe adapted from Williams Sonoma