Swig Sugar Cookies

{These cookies are adapted from a little shed in St. George, Utah, called Swig.}

Ingredients:

For the cookies:

1 cup butter (room temperature)

3/4 cup vegetable oil

1 1/4 cup sugar

3/4 cup powdered sugar

2 tablespoons water

2 eggs

1/2 teaspoons baking soda

1/2 teaspoons cream of tarter

1 t Salt

5 1/2 cups flour

For the frosting:

1/2 cup room temperature butter

3/4 cup sour cream

2 lb. package of powdered sugar (You most likely won't use the whole thing but it's nice to have extra on hand just in case you add too much milk.)

1/4 cup milk

1/2 teaspoon vanilla

food coloring, optional

Directions:

1. Cream together butter, vegetable oil, sugars, water, and eggs.

2. Combine dry ingredients and slowly add to butter mixture.

3. Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

4. Roll a golf ball sized ball of dough and place it on your cookie sheet.

5. To give the cookies their signature rough edge,  put 1/4 cup of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above).  Stick the bottom of a glass in it.  This is going to be your cookie press. (If your sugar doesn't stick to the bottom of the glass, spray the glass with a little bit of cooking spray.)

6. Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass. 

7. Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

8. To make the frosting, start by creaming together butter, sour cream, and salt.  Slowly add powdered sugar.  When it gets "too thick," add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of food coloring and whip on high for 1 minute.

*www.the-girl-who-ate-everything.com, adapted from www.vintagerevivals.com
{http://www.vintagerevivals.com/2013/03/swig-sugar-cookie-recipe-literally-best.html}