Tuesday, June 21, 2016

Swing Cookies *almost*

*Almost* Swing Cookies

1 cup butter, softened
3/4 cups vegetable oil (I used coconut oil)
1 1/4 cup sugar (plus 1/4 cups for later)
3/4 cups powdered sugar
2 tablespoons water
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon cream of Tarter
1 teaspoon salt
5 1/2 cups flour

1/2 cup butter, softened
3/4 cups sour cream
5 cups powderer sugar
1 teaspoon salt
1/4 cup milk
red food coloring

Preheat oven to 350 degrees.  In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt.  Set aside.

In a large mixing bowl cream together butter, vegetable (or coconut) oil, sugar (1 1/4 cups), powdered sugar, and water.  Add in eggs.

Slowly add in flour mixture until combined.  Roll dough into golf sized balls and place onto a non stick cookies sheet.

To give the cookies their signature rough edge, dip the bottom of a glass into the reserved 1/4 cup sugar and press onto the cookie ball to flatten the cookie.  You still want the cookie to be thick so don’t press them to thin.

Bake for 8-10 minutes or until the bottom is lightly brown.  The cookies stay soft so do not over bake.

To make the frosting: Cream together butter, sour cream, and salt.  Add the powdered sugar.  Add in the milk to the desired consistency (I sometimes don’t need to add the milk at all).  Spread over cooled cookies and store in an airtight container.

* Cookies freeze well.