Frosted Poppy Seed Cookies

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup sour cream
• 1/4 cup poppy seeds
• 3 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons 2% milk
• Colored sprinkles and colored sugar, optional

1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in poppy seeds. Cover and refrigerate for 8 hours or until easy to handle.
2. On a heavily floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on ungreased
3. .
4. Bake at 375u0b0 for 8-10 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
5. For frosting, in a small bowl, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Lightly frost centers of cookies; sprinkle with colored sprinkles or colored sugar if desired.

butter, shortening, sugar, egg, vanilla, allpurpose, baking soda, salt, sour cream, poppy seeds, butter, sugar, vanilla, milk, sprinkles

Taken from www.tasteofhome.com/recipes/frosted-poppy-seed-cookies/ (may not work)