Tonight we sponsored a fireside for all of the Primary workers in the Stake. At our last presidency meeting, we had a "taste testing" of 2 different "Swig" cookie recipes. We all liked the flavor of the original recipe, but sometimes they just didn't cook evenly. I did a little more experimenting, (substituted some of the oil for shortening and cut the water in half) and they cooked more evenly.
We each made 60 and then frosted them before the fireside.
Here is my new favorite version of the cookies and frosting.
Cookie Ingredients (Makes 30 cookies)
1 C Butter (room temperature)
1/2 C Vegetable Oil
1/4 C shortening
1 1/4 C Sugar
3/4 C Powdered Sugar
1 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1/2 t Salt
5 1/2 C Flour
Cream together Butter, Vegetable Oil, shortening, 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 1 1/2 inch sized ball of dough and place it on your cookie sheet. To give the cookies their signature rough edge, put 1/4 c of sugar a dish (this is in addition to the sugar in the cookies) Stick the bottom of a glass in it ( I used a small bottle bottom). 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 its 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 or freezer.
Frosting
1/4 c. butter, room temperature
1 Tablespoon Sour cream
2 cups powdered sugar
1 t. vanilla
dash of salt
1-2 Tablespoons milk (optional)
Beat together the butter, sour cream, powdered sugar, vanilla and salt. When all ingredients are incorporated, you can add coloring and milk if the frosting needs to be thinned.
1 comment:
I didn't know you were in the Stake Primary....they are lucky to have you.
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