Sour Cream Sugar Cookies

3 c. flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. salt
1 1/2 c. sugar
1/2 c. butter, at room temperature
1 c. sour cream
1 large egg
2 tsp. vanilla

1.  In a medium-size bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.  In a large bowl, with an electric mixer on Medium, cream the granulated sugar and butter, beating until fluffy, scraping side of bowl often.
2.  Add the sour cream, egg, and the 2 teaspoons vanilla, beating well.  Using a wooden spoon, stir in the flour mixture just until flour disappears.  Divide the dough into 3 equal pieces.  Wrap each piece of dough in plastic wrap.  refrigerate for 1 hour or until thoroughly chilled and easy to handle.
3.  Preheat the oven to 375 degrees.  On a lightly floured surface, roll out 1 piece of dough to 1/4 inch thickness and cut into shapes with cookie cutters.
With a spatula, transfer the cookies to ungreased cookie sheets, placing them 2 inches apart.  Bake for 8 to 10 minutes or until the edges are firm and bottoms are lightly browned.  remove cookies and cool on wire racks.  Repeat with remaining dough.

Misha's Chocolate Chip Cookies

1 c. butter, softened
1 c. brown sugar
3/4 c. sugar
2 tsp. vanilla
1 large egg
1 tsp. baking soda
dash of salt
2 1/2 c. flour
1/2 bag chocolate chips
1/2 c. mini M & Ms (optional)

Preheat oven to 375 degrees.  Cream together soft butter (not melted), sugars, and vanilla.  Add egg, mix well.  Add soda, salt, and flour.  Mix well.  Add chocolate chips.  Spray cookie sheet lightly.  Drop dough on cookie tray by rounded teaspoon.  Cook 8-10 minutes