Ingredients
The following ingredients have 24 Servings
- Cookie:
- 1 cup butter, softened
- 3/4 cup canola oil
- 1 1/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 Tbsp water
- 1 tsp almond extract
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp cream of tarter
- 1 tsp salt
- 5 1/2 cups of flour
- Frosting:
- 1/2 cup butter, softened
- 1/2 cup light sour cream
- 5 cups powdered sugar
- 1/2 tsp vanilla
- red food coloring
Instruction
- Preheat oven to 350 degrees.
- In a bowl, cream together the butter, canola oil, granulated sugar, powdered sugar, water, and almond extract. Then add in eggs and blend to combine.
- Add in the baking soda, cream of tarter, and salt. Blend to combine.
- Then add in flour and blend just until combined,
- Shape dough into golf ball sized balls. Place 6-8 on your cookie sheet depending on how large it is. Then dip the bottom of a drinking glass in sugar and then press the golf ball sized dough down until about 1/2 inch thick and the edges get that crinkly effect.
- Bake for 8-10 minutes. This is a little tricky because the cookie will look under done. they really don’t get any color to them. They will just look firm. Do not over bake.
- Allow cookies to cool and the refrigerate for true Swig style.
- For the frosting, cream the butter, sour cream, sugar, and vanilla together until well blended. If you need to you can add a little milk if needed. I didn’t think it needed any.
- Spread frosting over chilled cookies and serve. Makes 2 dozen.
