Cookies:
1 white cake mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream
In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed. Batter will be fairly stiff. Roll into one inch balls and then flatten a little with the palm of your hand. Place on cookie sheet lined with parchment paper and bake at 350* for approx 6-8 minutes (watch really close-you do not want to over bake them) If the bottoms are golden brown you have over baked them.
Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream ( I use French Vanilla Coffee creamer and do not add the vanilla)
1 T vanilla extract
3-4 cups powdered sugar
1 T meringue powder (optional--I found this by the wedding cake stuff @ Wal-Mart)
Food coloring or sprinkles as desired
Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesn't run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.
