SWIG Cookies (copy cat recipe)

Do you like a tender (delicate) cookie?

If so, try these!

INGREDIENTS

• 1 cup butter, softened
• 3/4 cup vegetable oil
• 1 and 1/4 cup granulated (plus ¼ cup, set aside)
• 3/4 cup powdered sugar
• 2 tablespoon water
• 2 large eggs, one at a time
• 1 and 1/2 teaspoon vanilla extract
• 1/2  teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 teaspoon salt
• 5 and 1/2 cups flour

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• Frosting:  (I suggest cutting this recipe in HALF, and you'll still have enough.)
• 1/2 cup butter, softened
• 3/4 cup sour cream
• 5 cups powdered sugar
• 1 teaspoon salt
• 1/4 cup milk-- start with half this amount, and add more as necessary.
• 1/2 tsp. vanilla extract
• Food coloring to make pink

INSTRUCTIONS

1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1 and 1/4 cup), powdered sugar, and water. Add in eggs (slightly beaten) and vanilla.
3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
4. 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 thicker so don't press them to thin.
5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
6. To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add the vanilla.  Stir in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.

ALTERNATE RECIPE which is just a bit different that what's shown above...

https://butterwithasideofbread.com/copycat-swig-cookies/