Swig Sugar Cookie

• servings: 24 servings
• active time: 10 minutes
• total time: 36 minutes

Ingredients

1 cup of butter

3/4 cups vegetable oil

1 1/4 cups sugar

3/4 cup powdered sugar

2 tbsp water

2 eggs

1/2 teaspoon baking soda

1/2 teaspoon cream of tarter

1 teaspoon salt

5 1/2 cups flour

1/2 cup room temp. butter

3/4 cup sour cream

2 cups powdered sugar

Directions

Cream together butter, vegetable oil, sugars, water, and eggs.

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.

Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass. If there is a lip, even better.

Bake at 350 degrees 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.

Start by creaming together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick it’s 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 right before serving. If you make them in advance and need to refrigerate the frosting, make sure you give it time to warm up before serving.