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Thursday, October 16, 2014

Halloween Swig Cookies

What better way to celebrate the upcoming festivities of Halloween than with a copycat recipe of the infamous swig sugar cookies?! Except, for this recipe, I made a few adjustments. Instead of vanilla frosting I made chocolate frosting; and instead of white dough I made orange dough because well ya' know that's how I ro' (I try people, I try).

Caution: These cookies are extremely addicting and as a matter of fact we gave them ALL away (well, okay not ALL but MOST) because the husband is on a "clean eating kick". Totally kills all the fun. 

***recipe is at the bottom of the post!
HALLOWEEN SWIG COOKIES:


  • Cookie Dough:

  • 1 Cup Butter, softened
  • ¾ C Vegetable Oil
  • 1¼ C Sugar (plus ¼ cup reserved)
  • ¾ C Powdered Sugar
  • 2 T Water
  • 2 Eggs
  • ½ t Baking Soda
  • ½ t Cream of Tarter
  • 1 t Salt
  • 5½ C Flour
  • 8-10 drops orange food dye

  • Frosting:
  • ½ cup butter, softened
  • ¾ C Sour Cream
  • 5 Cups powdered Sugar
  • 1 t salt
  • ¼ C Milk
  • 1/2 C cocoa powder
INSTRUCTIONS
  1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
  2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in eggs and food dye.
  3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
  4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them to thin.
  5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
  6. To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar and cocoa. Add in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.


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