Swig Sugar Cookie Recipe

By KitchenGnome

Ingredients

• Sour Cream Frosting:
• 1 C Butter (room temperature)
• 3/4 C Vegetable Oil
• 1 1/4 C Sugar
• 3/4 C Powdered Sugar
• 2 T Water
• 2 Eggs
• 1/2 t Baking Soda
• 1/2 t Cream of Tarter
• 1 t Salt
• 5 1/2 C Flour
• 1/2 cup room temperature butter
• 3/4 C Sour Cream
• 1 2lb Package of Powdered Sugar
• 1 t salt
• 1/4 C Milk
• Red Food Coloring

Details

Servings 1
Adapted from vintagerevivals.com

Preparation

Step 1

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 sized ball of dough and place it on your cookie sheet

Now its time to give these babies their signature rough edge.  Put 1/4 c 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.

Bake at 350 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 and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like 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.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost

serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)