Sunday, October 11, 2015

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!


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