Sugar Cookies (Swig Like)

5½ cup + 2 tablespoons flour
1 teaspoon salt
½ teaspoons baking soda
½ teaspoon cream of tarter
1 cup (2 sticks) butter, room temperature
¾ cup canola or vegetable oil
1¼ cup sugar
¾ cup powdered sugar
2 tablespoons water
2 eggs, room temperature
1 teaspoon vanilla

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, mix together flour, salt, baking soda, and cream of tarter. Set aside.
3. In the bowl of a standing mixer, cream butter and sugars together for 2 minutes.
4. Slowly stream in the oil while beating.
5. Add the water and vanilla and then beat in the eggs one at a time until combined.
6. Add the flour mixture to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
7. Roll dough into 2 inch balls.
8. Place ¼ cup sugar in a small dish with a pinch of salt.
9. Place balls of dough on a baking sheet about 3 inches apart to allow for spreading.
10. Take a drinking glass and dip it into sugar (you may need to press it into some dough first in order for the sugar to stick to the glass).
11. Press the glass into a ball of dough until it is ½ inch thick (the dough will form a jagged edge and spill past the edge of the glass).

 

Bake for 8 minutes only.  You do not want to over bake these. Gently remove cookies from pan onto a cooling rack and let them cool completely. Place them in an air tight container in the fridge.

Makes about 2 dozen cookies.

Sour Cream Icing:

5 tablespoons butter, softened
⅓ cup + 1 tablespoon sour cream
¼ teaspoon salt
2-3 tablespoons milk
3.5 to 4.5 cups powdered sugar
¼ teaspoon vanilla
1 drop red food coloring

1. Cream butter, sour cream, and salt together.
2. Add powdered sugar a little at a time, alternating with adding the milk.
3. Add extra milk or powdered sugar if needed to reach desired consistency.
4. Add food coloring and vanilla and mix until combined.
5. Spread over cold cookies with the back of a spoon and serve immediately or let the icing dry and then store in an air-tight container in the fridge.