For all you sugar cookie lovers out there, here’s my well-loved, Swig style recipe.

INGREDIENTS

1 cup butter, room temperature

3/4 cup vegetable shortening

1-1/4 cups sugar

3/4 cup powdered sugar

2 tablespoons milk

2 eggs, room temperature

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

5-1/2 cups flour

DIRECTIONS

Preheat oven to 350° F (or 375° F in my oven).

Cream together butter, shortening and sugars for 5 minutes in a stand mixer.

Add eggs, mixing on medium high speed, for 2 minutes.

In a separate bowl, mix together the dry ingredients, then add to the butter mixture, just until combined. Be careful not to over mix.

With a medium stainless steel scoop, drop 12 dough balls onto a Silpat-lined tray. Roll each ball into sugar, then press the tops to flatten with a small jelly jar bottom, (small root beer float mug), leaving an indentation for frosting. The edges will be uneven.

Bake for 9 minutes, then allow to cool completely before frosting. Makes 48 to 50 cookies.

FROSTING

1/2 cup plus 1/3 stick of butter (10.667 tablespoons), room temperature

1/4 cup sour cream

4-1/2 cups powdered sugar

1 tablespoon vanilla

6 drops pink gel food coloring

3 tablespoons milk

DIRECTIONS

Mix everything together on high until smooth and creamy. Divide into 2 large disposable piping bags. Snip small tip off bags, then pipe frosting in a swirl pattern, starting in the center for each cookie.

Refrigerate until serving. Freeze briefly to be able to put into individual cellophane bags.