Swig Sugar Cookies

I’ve never really liked sugar cookies all that much.  I know, weird right?  Everyone likes sugar cookies.  Except me – maybe because I don’t really like frosting on things?  (I know, also weird, but what can you do?)
Anyone else totally incapable of eating just one cookie?  With normal cookies, I just don’t think it can be done.  Does anyone ever stop with just one?  I think you always have two.  Or at least I do.  Maybe I just have no self control?  I should probably work on that.

Ingredients

• For the Cookies:
• 1 cup Unsalted Butter
• 3/4 cup Vegetable Oil
• 1 1/4 cups Granulated Sugar
• 3/4 cup Powdered Sugar
• 2 tablespoons Water
• 2 large Eggs
• 1 teaspoon Pure Vanilla Extract
• 5 1/2 cups All-Purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Cream Of Tartar
• For the Frosting:
• 1/4 cup Unsalted Butter
• 6 tablespoons Sour Cream
• 1/2 teaspoon Pure Vanilla Extract
• 4 cups Powdered Sugar
• 2-3 tablespoons Milk
• 1-2 drops Red Food Coloring, Optional

Directions

1. Preheat the oven to 350°F. Cream together the butter, oil, sugar, powdered sugar, water, eggs, and vanilla until smooth and well combined. In a large bowl, whisk together the flour, salt, baking soda and cream of tartar. Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
2. Roll the dough into golf ball-size balls and place them 2 inches apart on a cookie sheet. Dip the bottom of a glass (about 2 1/2 inches wide) in some granulated sugar and then press down on one of the cookie dough balls until it is 1/2” thick. This will leave a flat middle section with the signature rough edge. Repeat with the rest of the cookie dough balls.

for full instruction please see : bake-eat-repeat.com

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