• 6 cups of all purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 cup of butter at room temperature
• 2 cups of granulated sugar
• 3 eggs
• 2 teaspoons of vanilla extract
• 1 1/2 cups of sour cream

Frosting

• 1 cup of butter at room temperature
• 1 teaspoon of vanilla extract
• 4 cups of powdered sugar
• 6 tablespoons of heavy cream
• Food coloring - red and black

Directions
Cookies

1. Use the flat beater attachment to cream the butter and granulated sugar on medium speed until it is light and fluffy. About 3 minutes.
2. Next add the eggs, one at a time. Beat until each egg is incorporated.
3. Then add the vanilla and sour cream and beat at low speed until combined.
4. Then add the dry ingredients and beat at low speed until just combined. The dough will be a bit ?sticky?.
5. Next divide the dough into two sections.
6. Flatten the dough into rectangles about 1 1/2 inches thick, then wrap with plastic wrap.
7. Chill the dough in the refrigerator overnight or at least two hours until firm.
8. Preheat the oven to 425 degrees.
9. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
10. Use the plastic wrap that you chilled the dough in and dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap.
11. Use a rolling pin to  roll the dough out to 1/4-inch thickness.
12. Using a  round cookie cutter to cut the dough and place on a baking sheet.
13. Bake the cookies for 7 minutes, until pale golden.
14. Immediately transfer cookies to a wire rack to cool.

Frosting

1. Use the paddle attachment to cream together the butter and the vanilla.
2. Then slowly beat in the powdered sugar.
3. Once the frosting is smooth and creamy, add in the heavy cream, 1 tablespoon at a time until the frosting reaches the consistency that you desire. Use the mixer to mix in the food coloring.
4. Separate the frosting into three bowls. Color one red, one black, and leave the third one white.
   
5. When the cookies have cooled completely, frost.  I used a piping bag for the black to make Santa's belt. 
6. Finally allow the frosting to set and then store in an air-tight container.
7.  Let cookies sit for several hours before serving to allow the flavors to develop.