Soda Shoppe Sugar Cookie

Yields 2-3 dozen

1 C Butter (room temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar + 1/4 to roll cookies in
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C 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

Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press; it will give the cookie a rough edge. 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 for 8 minutes.  They should just barely be browning on the bottom. Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting

1/2 cup room temperature butter
3/4 C Sour Cream
Approx. 1 2 lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just in case I add to much milk!)
1 t salt
1/4 C Milk
Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick it’s not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie 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)