I don't live anywhere near a Swig. I don't think I've ever eaten one of their sugar cookies. But when a young friend requested pink frosted sugar cookies, I made these and they were a hit! I found the recipe here, and altered it a little to come up with what you see below.
1 c. salted butter (2 cubes)
260 g. sugar (about 1 1/4 cup)
97 g. powdered sugar (about 3/4 cup)
56 g. canola oil (1/4 cup)
59 g. water (1/4 cup)
1 egg
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cream of tartar (or angel cream)
630 g. flour (just over 4 1/2 cups)
1. Preheat oven to 325ยบ. Line baking sheets with parchment paper or silicone baking mat and set aside.
2. Cream together butter, sugar, powdered sugar, oil, water and egg until light and fluffy. Add remaining dry ingredients and stir until just incorporated.
3. Using a cookie scoop (mine is small with a 4 tsp. capacity), scoop cookie dough balls onto lined baking sheet, 12-18 per sheet. Using a flat, heavy bottomed glass, dip the bottom of the glass in sugar then gently flatten the dough balls so they are 1/2 to 2/3 inch thick. Edges will look rough. Bake 10-11 minutes in preheated oven. Cookies should be slightly puffed, but no brown edges. (Centers will be soft, edges cooked.)
4. Cool on baking sheet for 3-5 minutes. Transfer to cooling rack (or a piece of foil on the counter or whatever). Frost when completely cool. If not eating the same day, frosted cookies can be frozen and eaten at your convenience.
FROSTING:
1/2 c. salted butter, softened (1 cube)
2 Tbsp. milk
1/2 tsp. vanilla
1/2 tsp. almond extract
360 g. powdered sugar (3 cups)
1 drop red food coloring
Mix butter, milk, vanilla, almond extract, and powdered sugar together until light and fluffy. Stir in food coloring (one drop of red makes the perfect soft pink). Frost cookies when completely cool.
(Makes about 60 cookies, about 135 calories each)
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