Swig Sugar Cookies

Source: Vintage Revivals

1 cup butter (room temp.)

¾ C vegetable oil

1 ¼ C sugar

¾ C powdered sugar

2 T water

2 eggs

½ tsp. baking soda

½ tsp. cream of tarter

1 tsp. salt

5 ½ cups flour

Preheat oven to 350°. Cream butter and sugars. Add oil, eggs and water. Sift dry ingredients in separate bowl. Slowly mix into wet ingredients until combined. Dough will be a bit crumbly, not sticky at all. Scoop with mini scoop onto parchment lined baking sheet. Dip the bottom of a glass into ¼ cup sugar mixed with ¼ tsp. salt. Flatten cookies with glass, creating a crinkly rim. Bake for 8 minutes, cookies should not brown at all.

Sour Cream Frosting

½ cup butter (room temp.)

¾ cup sour cream

2 lbs. powdered sugar

1 tsp. salt

¼ cup milk

Mix together butter, sour cream, and salt. Slowly add powdered sugar,(you may not need all 2 lbs, add enough so frosting gets very thick), add a splash of milk (may not need all of the ¼ cup). Mix until smooth. Add 1 or 2 drops of food coloring to make frosting a nice light color if desired.

*These cookies should be served cold. Cover and keep in the refrigerator