One of the best "refrigerator cookies" I've ever eaten from vintagerevivals.com
(Swig Sugar Cookies)
It is hot around here and, of course, we are moving into our new home. We never move when it is cold, or raining... only when the sweat drips down your back from simply opening the back of the giant UHaul truck.
And don't get me started about the sauna that occurs in the truck after an hour or so in the sun. The last thing I want to be doing during a move is cook! I do, however, feel obligated to provide icy cold drinks, snacks and
lunch for the various wonderful persons helping us pack and unpack that UHaul hotbox. I try to get the kitchen cleaned and moved first, but if things get out of control and I can't manage that there is always the freezer! Currently I've got
chili and THE BEST giant sugar cookies put away in the chill box for the crew coming. OMG. I sound like the Pioneer Woman or Ina Garten...
If I don't use the following recipes during the move, I certainly
will for entertaining after we are settled. I know you will find at least one that you will want to make this month. They all are great and I have made and photographed them over the last few months and just want to "dump" them on you before
I forget! Heaven knows it is going to be hard enough for me to remember my new address...
Swig Sugar Cookies
I found this recipe on Pinterest.
It is from a blog by Mandi called vintagerevivals.com. She is not a food blogger, but has fallen in love with a sugar cookie made at a little bakery called Swig. Mandi has quite a life story including working through
her husband's addiction and struggling to hold her family together. From my cursory read, her faith has played an important role in her life. Her story is interesting and I would encourage you to look at her DIY and decorating blog.
But back to the cookies...
Mandi experimented with many sugar cookie recipes and came up with this one that tasted like her beloved Swig cookies. She asks on her blog that
instead of giving out the recipe you refer people to her blog, but come on, seriously, she put it on Pinterest.
I have made these cookies twice. The first time I frosted them (see the picture above).
The sour cream frosting is easy and delicious, but personally I feel like it is unnecessary. The second time I made these I added lemon flavoring and they were delicious without any frosting! They are thick, moist if you don't overcook them, and
can handle any flavoring you want to add to them. Almond would be delish. These cookies are best kept in the fridge and hold-up well to freezing. I'm feeding them to my moving crew for sure!!
1 cup butter (room temp.)
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 tablespoons water
1/2 teaspoon baking powder
1/2 teaspoon cream of tarter
1 teaspoon salt
5 1/2 cups flour
Cream together butter, vegetable
oil, sugars, water and eggs. Combine the dry ingredients and slowely add to butter mixture. Mix until combined. The dough will be very dry. Use an ice cream scoop and scoop balls of dough onto a parchment-covered cookie sheet.
Using the bottom of a large glass, flatten each cookie to about 1/2 inch thick after dipping it into a small bowl of granulated sugar mixed with a pinch of salt.
Bake at 350 F for
8 to 10 minutes. They should be just slightly brown on the bottom. Move cookies to cooling rack and once they are completely cooled refrigerate them in an airtight container.
Sour Cream Frosting
(This makes a lot of frosting)
One 2 lb package of powdered sugar (you might not use it all)
1 teaspoon salt
3/4 cup sour cream
1/4 cup milk
red food coloring (optional)
Cream together butter and sour cream and salt.
Slowly add powdered sugar. When it begins to get very thick add a splash of milk. Alternate sugar and milk until the frosting is the desired consistency. If you want it to be pink like the Swig cookie, add one drop of red food coloring and
whip on high for 1 minute.
Mandi says that the "magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature." Therefore, keep the cookies and frosting refrigerated and let
the frosting come up to room temperature before using it. The cookie should be frosted just before serving.