These heavenly cookies have a shortbread crust, then they're topped with a sour cream frosting which is divine. They're fabulous for holiday baking or special occasions. You won't be able to stop eating them once you start!
1/2cupunsalted buttersoftened to room temperature (1 stick)
3/4cupsour cream
4 1/2cupspowdered sugar
1/4tsp.sea salt
1tbsp.2% milk(or more if needed)
1tsp.vanilla extract
2dropsred food coloringor as needed
Instructions
COOKIES:
Cream together butter, canola oil, sugars, water, eggs, baking soda, cream of tartar and salt in a large mixing bowl with electric mixer.
Add flour and stir with a wooden spoon until thoroughly mixed.
Roll dough into golf ball-sized balls and place three inches apart on greased cookie sheets.
Combine ¼ cup granulated sugar and a pinch of salt in a small bowl.
Dip the bottom of a flat drinking glass into the sugar mixture.
Firmly press each dough ball with the sugar-coated glass.
Bake cookies at 350° for 12-15 minutes or until lightly browned on the bottom.
Rotate cookie sheets on oven racks after seven minutes of baking time.
Remove to cookie rack.
Refrigerate cookies once cool. (I omitted this step).
Add icing and allow to set up.
Refrigerate cookies until ready to serve.
SOUR CREAM FROSTING:
Cream butter with sour cream, vanilla and salt in a large mixing bowl with an electric mixer.
Slowly add powdered sugar.
When the ingredients get really thick add a tablespoon or so of the milk.
Beat until the frosting reaches the desired consistency.
Add 1-2 drops of red food coloring and mix with beater on high for 1 minute.
Dollop 1-2 tbsp. frosting into the indentation of each swig cookie and smooth with the back of a spoon.
Allow icing to set up before storing cookies in the refrigerator.
Notes
NOTE: This recipe works best with mixing the flour in with a wooden spoon. If you try to use an electric mixer it overmixes the ingredients and you have to keep adding additional flour to get the right consistency of the dough.NOTE: Each oven is different. My oven took over 25 minutes to cook these cookies completely because I was cooking 3 racks at a time.NOTE: Make sure you provide plenty of room for these cookies to spread while baking.NOTE: I gobbed the icing on each cookie and still had enough icing for two batches of cookies.