"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Swig Cookies Recipe

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This recipe for Swig Cookies, by , is from "As Much As You Dare" 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!

Mariah Nielsen



1 cup butter softened
3/4 cup vegetable oil
1 1/4 cups sugar
3/4 cup powdered sugar
2 tablespoons water
2 eggs
5 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon salt
*extra sugar for pressing cookies

Preheat oven to 350-degrees.
In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie. Press lightly because you don't want your cookie to be too thin. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.


1/2 cup butter softened
3/4 cup sour cream
dash of salt
1 1/2 - 2 pounds powdered sugar
1-2 tablespoons milk or as needed, to taste
red food coloring

Cream together butter, sour cream, and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Add milk to thin if needed.
Mix in food coloring to desired hue. Spread over cooled cookies and serve!




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