Blend butter, shortening, sugar, eggs and extracts using a hand mixer/stand mixer. From there, incorporate the sour cream and continue blending.
Mix flour and remaining dry ingredients in separate bowl
Add flour mixture to wet ingredients and blend well (dough will be soft like extra thick cake batter).
*Refrigerate 2 hours or overnight*
Preheat oven to 375°
Using a small scoop/spoon (I used a 1¼" melon ball for this) place 1” balls of dough on baking sheet. it’s best to scoop quickly and place any remaining dough back in refrigerator to keep it chilled.
*Bake at 375° on middle rack for about 10 minutes. Check the cookies and rotate the pan after about 4 minutes. Keep a close eye on them - they cook through and brown quickly (you do not want them to brown), and cook time varies by oven.
Remove baking sheet from oven and carefully remove cookies from baking sheet with a spatula and move to a cooling rack (this prevents the bottom of the cookie from getting overcooked).
Cool cookies-then frost!
Whipped Vanilla Cream Frosting:
Whip butter and vanilla in hand mixer/stand mixer for about 3 minutes until creamy.
Gradually add powdered sugar to butter and mix until smooth.
Add 1 tablespoon of heavy cream at a time until you reach desired consistency.
Frost cookies once they are cool- Enjoy!
*These cookies are extremely soft, but will harden if left out. Store them in an airtight container to keep them soft!