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Swig Cookies Recipe

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This recipe for Swig Cookies is from The COVID-19 Quarantine 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:  
Cookie:
1 cup butter, room temperature
¾ cup vegetable oil
¾ cup powdered sugar
2 T. water
2 eggs
½ tsp. baking soda
½ tsp. cream of tartar
1 tsp. salt
5½ cups flour

Frosting:
6 T. butter, room temperature
½ cup sour cream
3 cups powdered sugar
½ tsp. salt
3-4 T. milk
½ tsp. almond extract
Red food coloring
Directions:
Directions:
Begin by creaming together butter, oil, sugars, water and eggs in a mixer. Mix for a few minutes until well combined. In a separate bowl, combine dry ingredients and slowly add to butter mixture. Mix all ingredients until they are well combined. Dough should not be sticky. Roll dough into 1.5" balls and place on a greased cookie sheet. To give the cookies their cracked edges, place ¼ cup sugar and a pinch of salt in a separate bowl. Place the botton of a glass into this mixtre and then press it into the ball of dough. The diamter of the bottom glass I used was approx. 2.5". Press cookies until they are a bit wider than the glass bottom diameter and cook at 350º for 8 minutes. Let cool and place in fridge.

Frosting: mix butter, sour cream, powdered sugar, salt, 1 drop food coloring and almond extract. Mix well and add the desired amount of milk (1-2 T.) you want to get it to the thickness you want. Spread frosting on cookies right before serving.
Number Of Servings:
Number Of Servings:
36 Cookies
Preparation Time:
Preparation Time:
Total Time: 18 Minutes

 

 

 

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