Christmas Swig Cookies

Recipe from “A Bountiful Kitchen”

Ingredients

FOR COOKIES:

* 1/2 cup unsalted butter

* 1/2 cup canola oil

* 1 cup sour cream

* 1 1/2 cups sugar

* 2 teaspoons vanilla

* 4 1/2 cups flour

* 1 teaspoon baking powder

* 1 teaspoon salt

* 1 cup crushed candy cane or Andes Peppermint Crunch Baking Chips (found them at Target 🎯)

* sugar for top of cookie

FOR FROSTING:

* 1/2 cup butter softened

* 2 tablespoons sour cream

* 4 cups powdered sugar

* 1 teaspoon vanilla

* dash of salt

* 1-2 drops red food coloring

* 2-3 tablespoons milk if needed

* sprinkles, crushed candy candy or crushed Andes Peppermint Crunch for top of frosted cookies)

Instructions

1. Preheat oven to 325 convection or 350 regular bake.

2. Take butter out of refrigerator and microwave for about 15 seconds.

3. Place butter, oil and cold sour cream in a mixing bowl.

4. Mix for about one minute.

5. Add sugar and vanilla extract, mix until smooth.

6. Add all dry ingredients at once, including chopped candy cane or Andes Peppermint Crunch Baking Chips.

7. Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute on very low speed.

8. Spray the cookie scoop with a little cooking spray.

9. Scoop the dough onto a lightly greased cookie sheet. I use a 2 inch scoop. A 2 inch scoop will produce a cookie similar in size to the Swig cookie. If you don’t have a cookie scoop, use an ice cream scoop or roll the dough into a ball about the size of a golf ball. It is best to use a scoop and overfill it a bit to get the desired jagged edge.

1. Place about ¼ cup sugar into a small bowl.

2. Spray the bottom of a flat glass or measuring cup with cooking spray.

3. Flatten one cookie a bit then dip the glass in sugar.

4. Press the bottom of the glass against the cookie. Press the cookies so they are flattened a bit (until the cookie dough just reaches the outside of the edge of the glass) twisting the glass as you press to produce a jagged edge.

5. Bake 8-9 cookies per tray. Continue until all cookies are flattened.

6. Bake in oven for about 10-12 minutes on convection or about 12-15 minutes regular bake or until edges are lightly golden and cookies are slightly firm to the touch.

7. Remove from oven, let cool. Loosen the cookies from the cookie sheet after cooled a bit, or they will stick to the pan (even though it has been lightly greased).

8. Place the cookies in the fridge and chill.

PREPARE THE FROSTING:

1. Beat together the butter, sour cream, powdered sugar, vanilla and salt. When all ingredients are incorporated, add the drop of food coloring and a little milk if the frosting needs to be thinned.

2. Frost after the cookies are completely chilled.

3. Makes about 18 large cookies.