| 1 c. Butter, room temperature | 2 Eggs |
| 3/4 c. Vegetable Oil | 1/2 tsp. Baking Soda |
| 1 1/4 c. Sugar | 1/2 tsp. Cream of Tarter |
| 3/4 c. Powdered Sugar | 1 tsp. Salt |
| 2 Tbs. Water | 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. (In addition to sugar and salt listed above). Stick the bottom of a glass in it. This is going to be your cookie press. Press in the center of your dough ball. You want your dough to spill out over the side of the glass. 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 c. Butter, room temperature | 1 tsp. Salt |
| 3/4 c. Sour Cream | 1/4 c. Milk |
| 1 (2 lb.) pkg. Powdered Sugar | Red Food Coloring |
Cream together butter, sour cream, and salt. Slowly all powdered sugar. When it gets so thick, 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 one 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 you serve.
