Swig Sugar Cookies

From Sister Shannon A. (From the Oct 2015 RS Newsletter)

1 cup butter, room temperature

3/4 cup vegetable oil

1 1/4 cup sugar

3/4 cup powdered sugar

2 Tablespoons water

2 eggs

1/2 tsp baking soda

1/2 tsp cream of tarter

1 t salt

5 1/2 cups flour

Cream together butter, vegetable oil, sugar, water, eggs. Combine dry ingredients in a separate bowl. Slowly add buttered mix to dry. Mix well. Roll into a golf sized ball and place on a cookie sheet.

Combine 1/4 cup sugar and a pinch of salt in a small bowl. Get glass cup. Put bottom of glass cup in sugar/salt mix and then press on cookie-this creates the signature “Swig” cookie.

Bake at 350 for 8 minutes or until barely brown on the bottom.

Swig Sour Cream Frosting

1/2 cup butter softened

3/4 cup sour cream

2 lbs powdered sugar

1 t salt

1/4 cup milk

Red food coloring

Cream together butter, sour cream and salt. Slowly add powdered sugar. When it gets so thick that it’s not frosting- add a splash of milk. Alternate this process until your frosting is desired consistency. Add 1 drop of red food coloring and mix well.

GOAL- Cookies cold, Frosting warm!