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!
