In large bowl of electric mixer, at medium speed, beat butter, sugar, and egg until light and fluffy
3 At low speed, beat in sour cream and vanilla until smooth.
4 Gradually add flour mixture, beating until well combined.
5 With rubber spatula, form dough into ball, wrap in plastic wrap; refrigerate several hours or overnight.
6 Divide dough into four parts. Refrigerate until ready to roll out.
7 Meanwhile preheat oven to 375ᵒF. Lightly grease cookie sheets.
8 On well floured surface, roll out dough, one part at a time, 1/4-inch thick.
9 With floured 2 1/2-inch round or scalloped cookie cutter, cut out cookies. Using spatula, place, 2 inches apart on cookie sheets.
10 Sprinkle tops of cookies with sugar. Place a raisin or almond in the center of each, if desired. Reroll trimmings and cut.
11 Bake 10 to 12 minutes, or until golden. Remove to wire rack; cool.
