Christmas Swig Cookies

• Vegetarian

• Baking & Spices

  • 1 tsp Baking powder
  • 4 1/2 cups Flour
  • 1 drops Food coloring, red
  • 4 cups Powdered sugar
  • 1 tsp Salt
  • 1 dash Salt
  • 1 Sprinkles
  • 1 1/2 cups Sugar
  • 1 Sugar
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola oil

• Dairy

  • 1 cup Butter
  • 2 tbsp Milk
  • 1 1/8 cup Sour cream

• Desserts

  • 1 cup Candy cane or andes peppermint crunch baking chips

Found on abountifulkitchen.com

Ingredients

• ½ cup butter
• ½ cup canola oil
• 1 cup sour cream
• 1½ cups sugar
• 2 teaspoons vanilla
• 4½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup crushed candy cane or Andes Peppermint Crunch Baking Chips
• sugar for top of cookies
• for frosting:
• ½ cup butter, softened
• 2 tablespoons sour cream
• 4 cups powdered sugar
• 1 teaspoon vanilla
• dash of salt
• 1-2 drops red food coloring
• 2-3 tablespoons milk if needed
• sprinkles

Directions

• Preheat oven to 325 convection or 350 regular bake.
• Take butter out of refrigerator and microwave for about 15 seconds.
• Place butter, oil and cold sour cream in a mixing bowl.
• Mix for about one minute.
• Add sugar and vanilla extract, mix until smooth.
• Add all dry ingredients at once, including chopped candy cane or Andes Peppermint Crunch Baking Chips.
• Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute on very low speed.
• Spray the cookie scoop with a little cooking spray.
• Scoop the dough onto a lightly greased cookie sheet. I use a 2 inch scoop. A 2 inch scoop will produce a cookie similar in size to the Swig cookie. If you dont have a cookie scoop, use an ice cream scoop or roll the dough into a ball about the size of a golf ball. It is best to use a scoop and overfill it a bit to get the desired jagged edge.
• Place about ¼ cup sugar into a small bowl.
• Spray the bottom of a flat glass with cooking spray.
• Flatten one cookie a bit then dip the glass in sugar.
• Press the bottom of the glass against the cookie. Press the cookies so they are flattened a bit ( until the cookie dough just reaches the outside of the edge of the glass) twisting the glass as you press to produce a jagged edge.
• I bake 8 cookies per tray. Continue until all cookies are flattened.
• Bake in oven for about 10-12 minutes on convection or about 12-15 minutes regular bake or until edges are lightly golden and cookies are slightly firm to the touch.
• Remove from oven, let cool. Loosen the cookies from the cookie sheet after cooled a bit, or they will stick to the pan (even though it has been lightly greased).
• Place the cookies in the fridge and chill.
• Prepare the frosting:
• Beat together the butter, sour cream, powdered sugar, vanilla and salt. When all ingredients are incorporated, add the drop of food coloring and a little milk if the frosting needs to be thinned.
• Frost after the cookies are completely chilled.
• Makes about 18 large cookies.