So there is an actual place in St. George Utah called Swig. They sell yummy soda mixes and ice cream and these cookies. I have personally never bought one of these cookies from there but I have heard amazing things. When I found this DIY recipe for their sugar cookies I HAD to make them. I am kinda a sugar cookie snob. I like certain recipes that are soft and they have to be frosted. These were really yummy. They have more of a crunchy edge but are soft on the inside, and taste more like a shortbread type cookie. I really fell in love once I frosted one and ate it, the cookie/frosting combo was way yummy!
1 cup butter, room temperature
3/4 cups vegetable oil
1 1/4 cups sugar
3/4 cups powdered sugar
2 Tbs water
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp salt
5 1/2 cups flour
In a mixing bowl, cream together butter, oil, sugars, water, eggs. Combine the dry ingredients and slowly add to the butter mixture. Mix until everything is combine. The dough should be a little crumbly and not sticky at all. Roll a golf ball sized ball of dough and place it on your cookie sheet.
To make an edge on these cookies, but 1/4 cup of sugar in a dish, dampen the bottom of a glass and dip it into the sugar. This is going to be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill out over the edge of the glass.
Bake at 350 degrees for 8-10 minutes, they should just barely start browning on the bottom. Don’t over bake. After put them on a cooling rack to cool and then stick them in the fridge until ready to frost.
For the frosting:
1/2 cup butter, room temperature
3/4 cups sour cream
1 bag of powdered sugar ( I usually use half of a two pound bag)
1 tsp salt
1/4 cup milk
red food coloring
Start by creaming together butter, sour cream and salt. Slowly add in the powdered sugar. When it starts to get really thick add a splash of milk. Alternate this process until the frosting is to your desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute.
Keep cookies in a sealed container and frost right before serving.
Recipe Source: Vintage Revivals