Swig Sugar Cookies

SWIG SUGAR COOKIES 

from A Bountiful Kitchen 

INGREDIENTS:

DOUGH:

1/2 C unsalted butter, soft

1/2 C canola oil

1 C sour cream

1 1/2 C granulated sugar 

1 tsp almond extract

4 1/2 C all purpose flour

1 tsp baking powder

1 tsp salt

sugar for top of cookies

FROSTING:

1/2 C butter room temp

2 Tbsp sour cream

4 C powdered sugar

1 tsp vanilla

1 tsp almond extract

dash of salt

1-2 drops red food coloring

1-2 tablespoons milk, as needed 

METHOD:

Preheat oven to 350 

Mix butter, oil and cold sour cream in a mixing bowl for 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.

Scoop the dough onto cookie sheet using 2 inch scoop. Over fill a bit to get jagged edge look. 

Use bottom of flat glass to press into each cookie slightly to form ridge. 

Sprinkle extra sugar where you flattened with the glass and press down slightly. 

I bake 8 cookies per tray

Bake in oven for about 10-12 minutes 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. 

Place the cookies in the fridge and chill.

FROSTING:

Beat together the butter, sour cream, powdered sugar, vanilla and salt. When all ingredients are incorporated, add the drop of food coloring and a little milk if the frosting needs to be thinned.

Frost after the cookies are completely chilled.

Makes about 18 large cookies.