Apparently, this is a knock off version of a cookie that is served at a spunky little joint in St. George, Utah.
1 c. butter (room temperature)
3/4 c. vegetable oil
1 1/2 c. sugar
3/4 c. powdered sugar
2 T. water
1/2 t. baking soda
1/2 t. cream of tartar
1 t. salt
5 1/2 c. flour
1. Cream together butter, oil, sugars, water and eggs.
2. Combine dry ingredients and slowly add to butter mixture.
3. Mix until everything is combined. Your dough should not be sticky at all.
4. Roll into golf ball-sized dough and place on cookie sheet. Put 1/4 c. sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above). Butter the bottom of a glass. Stick the buttered glass into the sugar. This is going to be your cookie press. Firmly press it onto the center of your dough balls.
5. Bake at 350 degrees for 8 minutes. Move cookies to a cooling rack. Once they are cool put them in the refrigerator.
Sour Cream Frosting
1/2 c. room temperature butter
3/4 sour cream
2 lb. powdered sugar (may not use it all)
1 t. salt
1/4 c. milk
red food coloring
1. Start by creaming together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick it's frosting like, add a splash of milk. Alternate this process until your frosting is the desired consistency. Add 1 drop red food coloring and whip on high for 1 minute.
2. 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 serving).