Swig Cookies

My friend Debbie Tolman has been a great friend to my sister in law Jaymee.  When she was pregnant with her last baby, Debbie was the only one that knew the gender for a little gender reveal party.  She made these cookies and decorated them with the gender of the baby's color.  So my brother Jason and Jaymee had 4 girls.  And they revealed that they would be having a baby BOY!  So exciting for all of this, as we found out shortly after my brother Brian passed away and not much was real positive for our family.  But we all cheered in happiness for them having their little boy.  Preston David Brian England was born and looks exactly like his dad Jason.  So long story short, these are great cookies and easy to make.  No need to use a cookie cutter.  

Ingredients: 

Cookie dough:

1 cup butter (room temperature)

3/4 cup vegetable oil

1 1/4 cup sugar

3/4 cup powdered sugar

2 tbsp water

2 eggs

1/2 tsp baking soda

1/2 tsp cream of tarter

1 tsp salt

5 1/2 cup flour

Sour Cream Frosting: 

1/2 cup room temperature butter

3/4 cup sour cream

Approximately 2lb package of powdered sugar (however, start small, this makes a big batch, usually don't use whole thing)

1 tsp salt

1/4 cup milk

Food coloring of your choice

Directions:

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 it's time to give these babies their signature rough edge.  Put 1/4 cup 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 F for 8 minutes.  They should barely be browning on the bottom.  Move cookies to a cooling rack.  Once they are cool, put them in the fridge.  

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting, add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of 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).