Wednesday, January 28, 2015
Swig Sugar Cookies . . .
Have you seen the Swig sugar cookie recipe floating around the internet? Well, I did and I decided to try it out. I don't bake much at all and I must say that I was surprised at how easy these were to make and how deliciously good they turned out. They are so close to the real thing, just slightly harder. Next time I'd try baking for 7 minutes instead of 8. I have posted the recipe below along with a picture of how they turned out. The recipe made a ton and were just too good. I ended up eating two a day and have regretted doing that. I will make these again but next time I'll be taking them to my kids' school or giving them away to a bunch of people. Enjoy! Swig Sugar Cookies 1 C Butter (room temperature) 3/4 C Vegetable Oil 1 1/4 C Sugar 3/4 C Powdered Sugar 2 T Water 2 Eggs 1/2 t Baking Soda 1/2 t Cream of Tartar 1 t Salt 5 1/2 C Flour 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. Roll a golf ball sized ball of dough and place it on your cookie sheet. 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. 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 it’s even better. Bake at 350 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 in a sealed container. Sour Cream Frosting 1/2 cup butter at room temperature 3/4 C Sour Cream Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just in case I add to much milk!) 1 t salt 1/4 C Milk Red Food Coloring Start by creaming together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick 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. The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)