Sugar Cookies

It seems that everybody has a recipe to copy the local favorite pink sugar cookie.  I have tried several and found that this one is my favorite.  I top it with cream cheese frosting and love to eat them cold.  The best part about these is that they don't have to be rolled-out or chilled before baking.  This recipe makes sugar cookies something that is easily done anytime!

Swig-Style Sugar Cookies
adapted from Vintage Revivals

1 cup of Butter
3/4 cups Vegetable Oil
1 1/4 cups Sugar
3/4 cup Powdered Sugar
2 Tbsp Water
2 Eggs
1.2 teaspoon Baking Soda
1/2 teaspoon Cream of Tarter
1 teaspoon Salt
5 1/2 cups Flour
 
Directions:

1. Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.
2. Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.
3. Scoop a large dough ball (I use a #24 scoop) and place it on your cookie sheet
4. Now it’s time to give these babies their signature rough edge.  Put 1/4 c 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.
5. Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip, it is even better.
6. Bake at 350 degrees F for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.
7. Frost with Cream Cheese Frosting.

 
Cream Cheese Frosting:
8 ounces cream cheese
1/2 cup butter
2 lb. powdered sugar
1 teaspoon vanilla
Evaporated milk.
 
Combine all ingredients, beating the butter and cream cheese until smooth.  Add enough evaporated milk to make an easy spreading consistency.

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