Almost Swig Sugar Cookie Recipe - Volume 2

[ { "@type": "HowToStep", "text": "Preheat oven to 325 convection or 350 regular bake." }, { "@type": "HowToStep", "text": "Take butter out of refrigerator and microwave for about 15 seconds." }, { "@type": "HowToStep", "text": "Place butter, shortening and cold sour cream in a mixing bowl." }, { "@type": "HowToStep", "text": "Mix for about one minute." }, { "@type": "HowToStep", "text": "Add sugar and almond extract, mix until smooth." }, { "@type": "HowToStep", "text": "Add all dry ingredients at once." }, { "@type": "HowToStep", "text": "Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute on very low speed." }, { "@type": "HowToStep", "text": "Spray the cookie scoop with a little cooking spray." }, { "@type": "HowToStep", "text": "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 don't 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." }, { "@type": "HowToStep", "text": "Place about 1/4 cup sugar into a small bowl." }, { "@type": "HowToStep", "text": "Spray the bottom of a flat glass with cooking spray." }, { "@type": "HowToStep", "text": "Flatten one cookie a bit then dip the glass in sugar." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "I bake 8 cookies per tray. Continue until all cookies are flattened." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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)." }, { "@type": "HowToStep", "text": "Place the cookies in the fridge and chill." }, { "@type": "HowToSection", "name": "Prepare the frosting:", "itemListElement": [ { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "Frost after the cookies are completely chilled." }, { "@type": "HowToStep", "text": "Makes about 18 large cookies." } ] } ]