Friday, December 23, 2016

Swig Sugar Cookies

Swig Sugar Cookies

For the Cookies:
  • 1 cup unsalted butter
  • 3/4 cup vegetable oil
  • 1 1/4 cups granulated sugar
  • 3/4 cup powdered sugar
  • 2 tablespoons water
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 5 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
For the Frosting:
  • 1/4 cup unsalted butter
  • 6 tablespoons sour cream
  • 1/2 teaspoon pure vanilla extract
  • 4 cups powdered sugar
  • 2-3 tablespoons milk
  • 1-2 drops red food coloring, optional


  1. Preheat the oven to 350°F. Cream together the butter, oil, sugar, powdered sugar, water, eggs, and vanilla until smooth and well combined. In a large bowl, whisk together the flour, salt, baking soda and cream of tartar. Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
  2. Roll the dough into golf ball-size balls and place them 2 inches apart on a cookie sheet. Dip the bottom of a glass (about 2 1/2 inches wide) in some granulated sugar and then press down on one of the cookie dough balls until it is 1/2” thick. This will leave a flat middle section with the signature rough edge. Repeat with the rest of the cookie dough balls.
  3. Bake the cookies for 8-10 minutes, or until the bottom is lightly browned. They stay soft, so make sure not to over-bake them. Let them cool for 5-10 minutes on the cookie sheet then move them to a wire rack to cool completely.
  4. To make the frosting, cream together the butter, sour cream, and vanilla until well combined. Add the powdered sugar, one cup at a time, mixing well after each addition. Add 2-3 tablespoons of milk to thin the frosting to your desired consistency. Add the food coloring, if using, and whip the frosting for one minute. Spread about 1 tablespoon of frosting on each cookie, allow to set, and then store the cookies in an airtight container in the refrigerator.

Sunday, January 3, 2016

Peanut Butter Cup Cheesecake

PB Cup Cheesecake

1 1/2 cups crushed pretzels
1/2 cup melted butter

Mix together and press into the bottom of a 10" springform pan. Bake for 5 minutes at 350.

Spread on warm crust
3/4 cup melted peanut butter

3 packages cream cheese
1 cup sugar
8 oz sour cream
1 1/2 tsp vanilla
3 eggs

3/4 cup fudge topping
PB cups
Whipped cream

Cream together cream cheese and sugar until well blended. Add in sour cream and vanilla.

Mix in eggs until just blended (overbeating will cause bubbles in the mixture, which can make the cheesecake crack).

Reserve 1 cup cheesecake mixture, pour the rest on top of the crust.

Mix remaining cheesecake with 1/3 cup fudge, pour on top of cake, use knife to swirl.

Bake in water bath at 350 for 65 minutes.

Open oven, allow cake to cool with door cracked for one hour. Refrigerate overnight. Decorate with peanut butter cups, remaining fudge, and whipped cream.