"Swig" Sugar Cookies Recipe
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Category: |
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Cookie Dough |
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Ingredients: |
Ingredients: 1 c. butter, room temperature
¾ c. vegetable oil
1¼ c. sugar
¾ c. powdered sugar
2 T. water
2 eggs
½ tsp. baking soda
½ tsp. cream of tartar
1 tsp. salt
5½ c. flour
¼ c sugar
Pinch of salt
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Directions: |
Directions:Cream together butter, vegetable oil, both sugars, water, and eggs. Combine dry ingredients and slowly add to butter mixture. Mix ingredients until everything is combined. Dough should be a little crumbly and not sticky at all. Scoop dough into a golf ball sized shape and place on a cookie sheet. Put ¼ c. of sugar and a pinch of salt in a dish. Press the bottom of a glass in the sugar/salt mixture. This is going to be your cookie press. Firmly press the bottom of the glass into the center of the dough ball. The dough should spill out over the sides of the glass. If there is a lip on the glass, it's even better. Bake at 350º for 8 minutes until barely brown on the bottom. Move cookies to a cooling rack and cool completely. Put cookies in air tight container and store in fridge. |
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Sour Cream Frosting |
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Ingredients: |
Ingredients: ½ c. room temperature butter
¾ c. sour cream
1 (2 lb.) pkg. powdered sugar
1 tsp. salt
¼ c. milk
Red food coloring (or whatever color you like)
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Directions: |
Directions:Cream together butter, sour cream, and salt. Slowly add powdered sugar until it becomes thick (you won't use the entire bag of powdered sugar). Thin out frosting to desired consistency with a splash of milk. Add 1 drop of red food coloring and whip frosting on high for 1 minute. Keep cookies in refrigerator in a sealed container until ready to frost. The magic of a Swig sugar cookie is that the cookies are cold and the frosting is room temperature. Frost cookies right before serving. |
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