The Sweetest Sugar Cookie on the Block

I love cookies! There is something special about this sweet treat that takes you back to a simpler time of life. Everyone I know loves getting a batch of cookies as a gift, and this recipe will make plenty for your friends, loved ones, or co-workers for this up coming Valentine's Day.

When I was visiting Utah a while back, I stumbled across something called a "swig cookie". Since that delicious day, I have been on a personal quest to find a copy-cat recipe. One day, on the great wide web, I got lucky and found a recipe on "Vintage Revivals" that was almost perfect. I tweeked it just a smidge where I thought it needed a little improvment and wound up with a winner.

Hope you enjoy these cookies as much as we do here on Orange Blossom Lanes.

Swig Sugar Cookies

Sugar Cookie Recipie

Ingredients:

1 Cup Butter {4 sticks} (room temperature)

3/4 Cup Vegetable Oil

1 1/4 C upSugar

3/4 Cup Powdered Sugar

2 Tablespoons Water

2 Eggs

1/2 teaspoon Baking Soda

1/2 teaspoon Cream of Tarter

1 teaspoon Salt

5 1/2 Cup Flour

Pre heat oven to 350 degrees

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 (If your dough still is sticky add a tablespoon of flour at a time to get desired consistency).

Roll a golf ball sized ball of dough and place it on your cookie sheet

To give these cookies their signature rough edge. Put 1/4 cup 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 its even better. Bake at 350 degrees for 8 to10 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 (2 sticks) room temperature butter

3/4 Cup Sour Cream

Approx 1/2 lb of Powdered Sugar

1 teaspoon of salt

1/4 Cup Milk

Red Food Coloring

(optional) 1/4 teaspoon of Almond Extract gives it that extra little something

Start by creaming together butter, sour cream and salt (I use a Kitchen Aid Stand Mixer).

Slowly add powdered sugar. When it gets so thick that 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 and frost right before serving. if you make them in advance and need to refrigerate the frosting and make sure you give it time to warm up before serving.