Heat oven to 425°F.

In a stand mixer, thoroughly mix together the shortening, sugar, egg, and vanilla. In a separate bowl, blend dry ingredients together. Sift the dry ingredients into the wet sugar mixture alternately with the sour cream. Dough should pull from the sides of the bowl. If it is too sticky, add ¼ cup of flour at a time until it can be handled without sticking to your hands.

Form dough into a large ball and flatten into a disc between two sheets of parchment or wax paper. Roll out to ¼" thickness. Place the sheet of rolled dough onto a baking sheet, still keeping it between the pieces of parchment. Cover and chill in the refrigerator for at least 30 minutes. (This helps the dough keep it's shape when cutting out shapes and baking.) Remove when ready to make cut-outs.

Cut out shapes with desired holiday cookie cutters. Place shapes on a parchment-lined baking sheet and bake at 425°F for 6-7 minutes.

Remove from oven, and allow them to cool for about 10-15 minutes before frosting. Enjoy!