Monday, February 10, 2014

SWIG Sugar Cookies (aka the Sugar Cookie that will change your life!)-MMMmmm Monday

My husband LOVES homemade sugar cookies.  They are one of my least favorite cookies to make...until now.  One of the reasons I don't like making sugar cookies all that often is they tend to get hard and crunchy after a bit.  I spend tons of time mixing, shaping, frosting and then you either have to give them away (which isn't a bad thing) or eat them within a day or two (not bad either).  These cookies are rolled in a ball, smashed with a sugared glass bottom and baked. That easy.  Once baked you MUST refrigerate them till ready to eat or give away. And by the way...even after refrigerating them they remain soft. Learn how and why here.

1 cup butter, room temperature
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 T water
2 eggs
1/2 tsp. Cream of Tartar
1 tsp. salt
5 1/2 cups flour

Cream together butter, vegetable oil, sugars, water and eggs.  Combine dry ingredients and slowly add to butter mixture.  Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.  Roll a golf ball sized ball of dough and place it on  your cookie sheet.  
Now it's time to give these babies their signature rough edge.  Put 1/4 cup sugar and a pinch of salt in a dish (this is an addition to the sugar and salt listed above).  Stick the bottom of the a glass in it.  This is going to be your cookie press.  Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip it's even better.
Bake at 350 deg. for 8 min.  They should just barely be browning on the bottom.  Move cookies to a cooling rack.  Once they are cool put in the fridge.
Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookies is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving). 

The frosting recipe below is not the recipe on the Vintage Revivals blog but instead a copy cat recipe from the The Sweet Tooth of my very favorite places.  I LOVE their frosting.

Sugar Cookie Frosting
8 ounces cream cheese, softened
1/4 cup butter, softened
1 cup white chocolate chips or 6 oz white choc, melted
1 tsp. vanilla
2 1/3 cup powdered sugar

To make frosting, beat cream cheese and butter in a large bowl with electric mixer at medium speed for 1 minute.  Add melted chocolate and vanilla; mix for an additional min.  Add powdered sugar gradually, beating until light and fluffy after each addition.
Frost cookies.

Makes a great Valentine goodie.

 photo Kelliesign.jpg

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