Go Back
Print

Pink Swig Cookies

These deliciously different frosted Swig cookies are the perfect blend of sweet and creamy.

Course Dessert
Servings 45

Ingredients

  • 1 c butter
  • 3/4 c vegetable oil
  • 1 1/4 c sugar
  • 3/4 c powdered sugar
  • 2 tbsp water
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tarter
  • 1 tsp salt
  • 5 1/2 c flour

Sour cream frosting

  • 1/2 c very soft butter
  • 3/4 c sour cream
  • 2 c powdered sugar

Instructions

  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 golf ball size dough and place it on the cookie sheet.

  5. Put 1/4 c (in addition to sugar that goes in the dough) of sugar in a dish.  Stick the bottom of a glass in the sugar and press your cookies firmly in the center of the ball of dough.  You want the dough to spill out over the sides of the glass.

  6. Bake at 350 degrees for 8-9 minutes.  They should just barely be browning on the bottom.  Move cookies to a cooling rack.  Once they are cool, refrigerate them.

Icing

  1. Start by creaming together butter and sour cream.  Slowly add powdered sugar.  It it gets too thick add a splash of milk.  Add 1 drop of red food coloring and whip on high for 1 minute.  

  2. Spread icing on cookies and serve.

    Store any leftover cookies in refrigerator.