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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Swig Sugar Cookies (just like in Utah) Recipe

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This recipe for Swig Sugar Cookies (just like in Utah) is from Cooper Hollow Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c flour
1 t salt
½ t baking soda
½ cream of tarter
2 sticks (salted) butter -(1 cup)
¾ c vegetable oil
1¼ c sugar
2 T water
2 eggs
1 t vanilla

For the icing:
1 stik (salted) butter
⅓ c sour cream
¼ t salt
2 T milk
3-4 c powdered sugar
¼ t vanilla
1 drop red food coloring
Directions:
Directions:
Preheat oven to 375º
In a large mixing bowl, whisk together flour, salt, baking soda, and cream of tarter. Set aside.
Cream together the butter and sugars for 2 min.
Slowly stream in the oil while beating. Add water and vanilla the beat eggs in one at a time until combined.

Add the dry ingredients, a little at a time until combined.
Using a standard cookie scoop, scoop out 2 level scoops worth of dough, roll them into a single ball and place onto parchment lined baking sheet.

Place 4 T sugar in a small dish with a pinch of salt. Use a drinking glass to smush the cookie balls flatter/ dip the glass into the sugar mixture before smushing each cookie so that the sugar sticks to the glass then the top of each cookie. Bake for only 8 min and let them cool right on the sheet.

Ice the cookies with a spoon. Let dry to touch before stacking. Store in airtight container. Cookies better if chilled because of the sour cream in frosting.
Number Of Servings:
Number Of Servings:
About 40 cookies

 

 

 

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