SWIG Cookies/Italian Sandwiches
Swig Sugar Cookies
My version of the famous Swig Cookie recipe. A soft sugar cookie with an amazing frosting.
INGREDIENTS:
1 cup butter, softened
¾ cup vegetable oil
1 ¼ cup granulated sugar (plus ¼ cup reserved)
¾ cup powdered sugar
2 T. water
2 eggs
½ tsp. baking soda
½ tsp. cream of tartar
1 tsp. salt
5 ½ cups flour
Frosting:
½ cup unsalted butter, softened
¾ cup sour cream
5 cups powdered sugar
1 tsp. salt
¼ cup crushed fresh or thawed raspberries with 1 tsp sugar
INSTRUCTIONS:
Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tartar and salt. Set aside.
In a large mixing bowl, cream together butter, vegetable oil, sugar (1 ¼ cup), powdered sugar, and water. Add in eggs.
Slowly add in flour mixture until combined. Roll the dough into golf size balls and place onto a non-stick cookie sheet.
To give the cookies their signature rough edge, dip the bottom of a glass into the reserve ¼ cup sugar and press onto the cookie ball to flatten the cookie. You will want the cookie to be thicker so don’t press them too thin.
Bake for 8-10 minutes or until the bottom is lightly browned. The cookies stay soft so do not over bake them.
The make the frosting: Cream together the butter, sour cream and salt. Add the powdered sugar. Add in the fresh crushed raspberries to the desired consistency. Spread over cooled cookies in a generous amount and wait until frosting hardens a bit before layering with parchment paper and store in airtight container. Do not stack them.
Serve with rave reviews. Can be decorated for special occasions with all kinds of sprinkles and add-ons.
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