1 cup salted butter, room temperature

3/4 canola oil

1 1/4 cup granulated sugar

3/4 cup powdered sugar

2 tablespoons water

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

5 1/2 cups all-purpose flour

scant 1 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

Frosting:

4 tablespoons salted butter, room temperature

6 tablespoons sour cream

1/2 vanilla extract

4 1/2 cups powdered sugar

2 tablespoon milk

food coloring

Preheat oven to 350 degrees. Use paddle attachment and cream together the butter, oil, sugar, powdered sugar, water, eggs, vanilla, and almond until smooth and creamy.
Turn off mixer. Add the flour, salt, baking soda, and cream of tartar. Turn the mixer on low, allowing it to just come together. Do not overmix. Just bring it all together and turn it off. It will be a bit crumbly looking.
Use medium cookie scoop (#24 size), leveled out, and place 8 cookies on an ungreased cookie sheet. Let them sit for 10 minutes so a bit of a crust forms then use a small cup dipped in sugar to press down in the center.
Bake for 8 minutes on the top rack of the top oven, then 4 minutes on the bottom rack, flipping the pan around 180 degrees.
Remove from oven and let sit on the pan for 7-8 minutes before moving to the counter to cool.
Beat together the butter, sour cream, vanilla, powdered sugar, and milk until smooth. Add food coloring and mix. Adjust milk or powdered sugar if it is too thin or too thick. Use 1 ½ tablespoon scoop of frosting per cookie. Let the frosting set before packaging.

For the most authentic Swig cookie, refrigerate the finished cookies overnight for the more dense cookie that you get from the store.

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