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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Swig Sugar Cookies Recipe

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This recipe for Swig Sugar Cookies is from Gram Whipple's Yummy Family Recipes, 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:  
1 cup butter (room temperature)
¾ vegetable oil
1-¼ cups sugar
¾ cups powdered sugar
2 T. water
2 eggs
½ tsp. baking soda
½ tsp. cream of tartar
1 tsp. salt
5-½ cups flour

Sour Cream Frosting:
½ cup room temperature butter
¾ cup sour cream
1 pkg. (2 lb.) powdered sugar (this is too much, but just in case I add too much milk)
1 tsp. salt
¼ cup milk
red food coloring
Directions:
Directions:
Cream together butter, vegetable oil, sugars, water and eggs. Combine dry ingredients and slowly add to butter mixture. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all. Roll a golf ball size ball of dough and place it on your greased cookie sheet.

Put ¼ cup of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above). Stick the bottom of a glass in it. This is going to be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill out over the side of the glass. If there is a lip, it is even better.

Bake at 350º for 8 minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool, put them in the fridge.

Frosting: Start by creaming together butter, sour cream and salt. Slowly add powdered sugar. When it gets so think it's not frosting, add a splash of milk. Alternate this process until your frosting is the desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute. Frost right before serving.
Number Of Servings:
Number Of Servings:
2 dozen

 

 

 

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