Swig Copycat Sugar Cookies

Swig Copycat Sugar Cookies

From everydayjenny.com

1 cup butter softened
3/4 cup vegetable oil
2 cups sugar
2 eggs
1/4 cup light sour cream
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp baking soda
1 tsp salt
5 1/2 cups flour

Preheat oven to 350. Cream together the softened butter, oil, and sugar. Add the eggs, sour cream, extracts and mix until well combined. Add the dry ingredients last and mix until a nice soft dough forms.  (I like to knead the dough by hand to incorporate the last bit of flour.) Roll dough into golfball size balls and placed on a parchment lined cookie sheet.  Using the back of a drinking glass sprayed with cooking spray, smash the balls into round circles about 1/2 inch thick. Bake for 8-10 minutes- cookies should not brown at all.  Allow to cool on the cookie sheet for 5 minutes and transfer to a cooling rack if desired. Allowing them to cool on the cookie sheet is very important because they continue to cook. Don’t take them off too soon! I rotate two pans when I cook these so my first pan of cookies has the time to cool.

Frosting
1/2 cup butter softened
3/4 cup reduced fat sour cream*
2 pounds powder sugar
red food coloring (if desired)

Whip the butter in the bowl of the stand mixer on medium speed for a few minutes until light and fluffy.  Add the sour cream and a few drops of red food coloring and mix for another minute, then gradually add the powdered sugar a cup at at time.  You want the frosting to be nice and stiff, not runny. I usually add a few cups of sugar, check the consistency and taste and then add more if needed. You might not use the whole 2 pounds of powdered sugar. Frost the cooled cookies. I like using the Wilton 1M tip for rosettes.