Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter, slightly soft
  • 1/2 cup canola or vegetable oil
  • 1 cup sour cream
  • 1 1/2 cup granulated sugar or powdered sugar
  • 1 teaspoon almond extract (optional)
  • 4 1/2 cups all purpose flour (do not sift!)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • sugar for top of cookies
  • 1/2 cup butter (room temperature)
  • 2 tablespoons sour cream
  • 4 cups powdered sugar
  • 1-2 teaspoons vanilla
  • dash of salt
  • 1-2 drops red food coloring
  • 1-2 tablespoons milk**

Instruction

  • Preheat oven to 325 convection or 350 regular bake.
  • Take butter out of refrigerator and microwave for about 15 seconds or just until slightl soft.
  • Place butter, oil and cold sour cream in a mixing bowl.
  • Mix for about one minute.
  • Add sugar and almond extract, mix until smooth.
  • Add all dry ingredients at once.
  • Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute on very low speed.
  • Spray the cookie scoop with a little cooking spray.
  • Scoop the dough onto a lightly greased cookie sheet. I use a 2 inch scoop. A 2 inch scoop will produce a cookie similar in size to the Swig cookie. If you don't have a cookie scoop, use an ice cream scoop or roll the dough into a ball about the size of a golf ball. It is best to use a scoop and overfill it a bit to get the desired jagged edge.
  • Place about 1/4 cup sugar into a small bowl.
  • Spray the bottom of a flat glass with cooking spray.
  • Flatten one cookie a bit then dip the glass in sugar.
  • Press the bottom of the glass against the cookie. Press the cookies so they are flattened a bit ( until the cookie dough just reaches the outside of the edge of the glass) twisting the glass as you press to produce a jagged edge.
  • I bake 8 cookies per tray. Continue until all cookies are flattened.
  • Bake in oven for about 10-12 minutes on convection or about 12-15 minutes regular bake or until edges are lightly golden and cookies are slightly firm to the touch.
  • Remove from oven, let cool. Loosen the cookies from the cookie sheet after cooled a bit, or they will stick to the pan (even though it has been lightly greased).
  • Place the cookies in the fridge and chill.