Swig Sugar Cookies

By Trix

Ingredients

• Makes 44 cookies
• 1 Cup Butter (room temperature)
• 3/4 Cup Vegetable Oil
• 1 1/4 Cup Sugar
• 3/4 Cup Powdered Sugar
• 1 T. Water
• 2 Eggs
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 T. Vanilla Extract
• 5 1/2 Cup All purpose Flour

Details

Adapted from blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees

Use a stand mixer. Cream together the butter, sugar and eggs until smooth and fluffy. Next add the water, vanilla and eggs and beat until combined. Slowly add the vegetable oil and beat on low until combined. Add the salt and baking soda and mix; then slowly add the powdered sugar until combined. Add a cup of flour at a time and incorporate then add the next cup until all incorporated.

Use a small ice cream scoop to form golf ball size cookies. Lay 9 onto a cookie sheet that is lined with parchment paper. Next place an additional 1/3 cup of granulated sugar in a bowl. Use a small glass with a flat bottom. Dip glass into the sugar and press down on the cookie dough until the sides spill out. Repeat by dipping the glass into the sugar and pressing the cookies.

Bake for 8 minutes. Remove with a spatula and let cool on a wire rack until cookies are completely cooled. Pipe the royal icing into the center of each cookie. Let cool for several hours or until icing is hard. Use edible colored pens to decorate each one. Store in an airtight container for several days.

Royal Icing

2 Cups Confectioners Sugar
3 Tablespoon warm water
1 Tablespoon + 1 ½ teaspoon Meringue Powder

Beat all ingredients in a stand mixer until icing forms peaks. For thinner icing, which I used, add 1 teaspoon at a time until you reach the proper consistency. Add to a piping bag to provide great control.