Swig Sugar Cookies

This recipe is from A Bountiful Kitchen. I drove through Swig this summer. YUM! And these cookies are delicious. I love a good sugar cookie - especially when it's not a cutout cookie. (Just too time consuming for this baker.)

Dough:
1/2 c. butter
1/2 c. solid shortening (Butter Flavor Crisco)
1 c. sour cream
1 1/2 c. granulated sugar
1 tsp. almond extract
4 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
white sugar for top of cookies

Frosting:
1/2 c. butter, room temp
2 tbsp. sour cream
4 c. powdered sugar
1-2 tsp. vanilla
dash of salt
food coloring (if desired)
1-2 tbsp. milk (add a little at a time until desired consistency)

Preheat oven to 350. Microwave butter for about 15 seconds if refrigerated. Place butter, shortening, and cold sour cream in mixing bowl. Mix for 1 min. Add sugar and almond extract - mix until smooth. Add all dry ingredients at once. Mix just until flour disappears and the mixture comes together in a ball of dough - about 1 min on very low speed. Scoop ball of dough onto lightly greased cookie sheet. Place about 1/4 c. sugar into a small bowl. Spray the bottom of a flag glass with cooking spray. Flatten one cookie and then dip the glass into the sugar. Press the bottom of the glass against the cookie. So you are flattening the cookie AND adding a sprinkle of sugar via this glass pressing. Continue until your try is full of flattened cookies. Bake in oven for 12-15 minutes or until edges are lightly golden and cookies are slightly firm to the touch. Let cool.

For the frosting, beat together the butter, sour cream, powdered sugar, vanilla and salt. When all ingredients are mixed, add the food coloring and a little milk if it needs to be thinned. Frost after cookies are completely chilled.  Makes about 18 large cookies.

PRINTABLE RECIPE