Sugar Cookies

Copycat Swig Sugar cookies

Ingredients

• I cup Butter room temperature
• 3/4 cups Vegetable Oil
• 2 eggs
• 1 1/4 cups Sugar
• 3/4 cup Powdered Sugar
• 2 Tablespoons Water
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Cream of Tarter
• I teaspoon Salt
• 5 1/2 cups Flour

Sour Cream Frosting

• 1/2 cup room temperature butter
• 3/4 cup Sour Cream
• 2 cup Powdered Sugar

Instructions

1. Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.
2. Combine dry ingredients and slowly add to butter mixture.
3. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all.
4. Roll a golf ball sized ball of dough and place it on your cookie sheet
5. 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.
6. 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 its even better.
7. Bake at 350 degrees F 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.

1. 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 I drop of red food coloring and whip on high for 1 minute.
2. Keep cookies in a sealed container until they are ready to serve. Best when served cold.