“Swig” Cookie

“Swig” Cookie

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

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.  I like them small, so use a tablespoon of dough and roll cookies into a ball.  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.   Bake at 350 for 7 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.

Sour Cream Frosting

1/2 cup room temperature butter
3/4 C Sour Cream
Approx 1 2lb Package of Powdered Sugar 
1 t salt
1/4 C half and half or cream
Red Food Coloring

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 cream.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.  Frost cookies, the thicker the better. 

**Recipe adapted from vintagerevivals.com.  There is a cute place in St. George called Swig that sales drinks and treats.  They are famous for their cookies and their dirty diet cokes.  Both delicious, but I happen to think this recipe is better that the real thing!  More flavor and more frosting! And I prefer these cookies cold.  Mmmm!

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