Ingredients: |
Ingredients: Dry Ingredients:
6 cups flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tarter
Wet Ingredients:
2 sticks of butter, room temp.
3/4 cup vegetable oil
1-1/4 cup sugar
1 cup powdered sugar
2 Tbsp. water
2 eggs, room temp.
1 tsp. vanilla
For the Icing:
1 stick of butter, room temp.
1/3 cup sour cream
1/4 tsp. salt
2-3 Tbsp. milk
4 cups powdered sugar
1/4 tsp. vanilla
1-2 drops red food coloring
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Directions: |
Directions:Preheat oven to 350 deg.
In a mixing bowl with a metal whisk, mix together flour, salt, baking soda and cream of tarter. Set aside.
In the bowl of a stand mixer, cream together the butter and sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat the eggs in one at a time until combined. Add the dry ingredients to the wet ingredients a little at a time, mixing until combined, scraping down the sides of the bowl
Using a 1-1/2" ice cream scoop, scoop out the cookie dough into uniform sized scoops onto a parchment lined baking sheet, 12 cookies per sheet.
Place 2-3 tablespoons sugar in a small dish with a pinch of salt. Using a 2" cookie cutter (or top of a small drinking glass) dip into the sugar. Press the glass into the cookie dough scoops to form a jagged edge around the cookie. The dough will spill passed the edge of the glass. Use your fingers to press pieces of the dough back into the cookie. Repeat this process for each cookie.
Bake the cookies for only 8 minutes. Let them cool a few minutes in the pan and then transfer to a wire cooling rack.
For the Icing:
Cream the butter, sour cream and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined.
Using a rubber spatula add a big dollop of icing onto each cookie. With the back side of a spoon, spread the icing over the center circle of the cookie. Let the icing dry and then store in an airtight container. Use parchment paper between each layer of cookies. These cookies need to be kept chilled due to the sour cream in the icing. |
This recipe for Swig Sugar Cookies is from