Sugar Cookies

I don't know what swig sugar cookies are but a co-worker made these and I had to have the recipe. They are soooo yummy! You can make them all and frost them and put them in your freezer to eat over time or to have on hand to run to a neighbor if you need. These are seriously so very good. So soft and last in the freezer for a while. This recipe comes from butterwithasideofbread.com You can get the original recipe HERE

Ingredients

• 1 cup butter softened
• 3/4 cup Butter Flavored Crisco
• 1 1/4 cup sugar
• 3/4 cup powdered sugar
• 2 Tbsp milk
• 2 eggs
• 1/2 tsp baking soda
• 1/2 tsp Cream of Tartar
• 1 tsp salt
• 5 1/2 cups flour

Frosting

• 1/2 cup butter -softened
• 2 Tbsp sour cream
• 4 cups powdered sugar
• 2 tsp vanilla
• food coloring 
• 1-2 Tbsp of milk - to desired consistency

Instructions

• In a large mixing bowl (or stand mixer), cream together butter, Crisco, sugar, powdered sugar, and milk.
• Add eggs and mix until well combined. In a separate bowl, combine flour, baking soda, cream of tartar and salt.
• Add the flour mixture to the butter mixture and mix until smooth and well combined.
• Roll the dough into 1-inch balls and place on a greased cookie sheet. (I make mine bigger)
• Spray the bottom of a glass or measuring cup with cooking spray and then dip into a plate coated with a thin layer of sugar. Press each ball down slightly to get the rough edge that Swig cookies are known for. You don't want to smash them too thin because these cookies are best when they are thick and soft.
• Bake for 8-9 minutes at 350. Cool on wire racks and then frost.
• To make the frosting, mix all of the ingredients except for the milk until well combined. Add milk to desired consistency and then frost the cooled cookies.

Notes

If you make 1-inch balls, you should get closer to 48 cookies from one batch. Larger cookies make 24-28 cookies. If you make them larger, the cook time will be closer to 9 minutes, the smaller cookies will be done closer to 8.