Fresh Strawberry Frosted Sugar Cookies
5½ cup + 2 tablespoons flour
1 teaspoon salt
½ teaspoons baking soda
½ teaspoon cream of tarter
1 cup (2 sticks) butter, room temperature
¾ cup canola or vegetable oil
1¼ cup sugar
¾ cup powdered sugar
2 tablespoons water
2 eggs, room temperature
1 teaspoon vanilla
Preheat oven to 350 degrees
With an electric mixer, cream butter and sugars together for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat in the eggs, and beat on high for about 3 minutes until light and fluffy.
Add the salt, baking soda, cream of tarter and flour to butter mixture. Mix until just combined
In a small dish, mix together 1/4 cup sugar and a pinch of salt. Set aside.
Roll dough into 1 inch balls and place on a parchment lined baking sheet about 3 inches apart to allow for spreading
With a small drinking glass, dip the bottom into sugar and press down, until dough is about a 1/2 inch thick
Bake for 8 minutes, be careful not to over bake. Place hot cookies onto a cooling rack and let them cool completely. Frost with Fresh Strawberry Frosting.
*Swig copycat recipe
Fresh Strawberry Frosting
4 1/4 cups powdered sugar
1/2 cup butter, at room temperature
1/4 cup milk
1 tsp vanilla
1/4 cup chopped, fresh strawberries
With an electric mixer, beat butter and 2 cups of the sugar, and milk until smooth. Add vanilla, beat again. Add remains sugar and beat until light and fluffy. Mix in fresh strawberries, adding additional sugar if necessary.
Makes about 2 1/2-3 cups
Recipe by Amy and Madeline Richardson