Favoreats
Favoreats LLC
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INGREDIENTS
1 C
Butter, softened
3/4 C
Vegetable oil
2 Cs
Sugar
2 Lgs
Eggs
1/4 C
Sour cream
1 tsp
Vanilla extract
1/2 tsp
Almond extract
1/2 tsp
Baking soda
1 tsp
Salt
5 1/2 Cs
Flour
1/2 C
Butter, softened
3/4 C
Sour cream
2 Lbs
Powdered sugar
Red food coloring, optional
NOTES
Jenny's notes about the recipe: If you’ve never had a Swig sugar cookie, I think they are less sweet and have a thicker less fluffy texture (more shortbready) than regular sugar cookies. I mix my sugar cookies by hand, and the frosting in a stand mixer. It helps the dough not to get over mixed. I refrigerate my cookies after they have cooled, but I like to eat them at room temperature. The cookies are so moist that if you stack them in the refrigerator put parchment paper in between to keep them from sticking together. Also, these don’t work to roll out and cut shapes because the dough is so soft.
My Comments* I really loved this cookie recipe. It's spot on. A hybrid between a sugar cookie and a shortbread cookie. Not too sweet. The frosting never set up very well or got thick enough for me. Next time I'll reduce the sour cream to 1/4 - 1/2 cup and add 4 oz of cream cheese.
Kelli Nielson • 2019-04-08