Almost Swig Sugar Cookie Recipe - Volume 2

Preheat oven to 325 convection or 350 regular bake.Take butter out of refrigerator and microwave for about 15 seconds.Place butter, shortening and cold sour cream in a mixing bowl.Mix for about one minute.Add sugar and almond extract, mix until smooth.Add all dry ingredients at once.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 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.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.