Knockoff Swig Sugar Cookie

Everyone knows how much I love my Swig sugar cookies. I found this recipe and of course it's not as good as an actual Swig cookie, its pretty darn close and its pretty darn good! 

Cookie Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

Cream together butter, vegetable oil. sugars, water and eggs. Combine dry ingredients and slowly add to butter mixture. Mix until everything is combines. Your dough should be a little crumbly and not sticky at all. Roll a golf ball sized ball of dough and place it on your cookie sheet. Now it's time to give these babies their signature rough edge. Put 1/4 cup of sugar and a pinch of salt in a dish. (this is in addition to the salt and sugar listed above.) Stick the bottom of a class in it. This will be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill our over the sides of the glass. If there is a lip it's even better. Bake at 350 for 8 min. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool put them in the fridge. 

Sour Cream Frosting:

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk (I never had to add milk but if your frosting gets to thick you can add milk.)  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving 

Chocolate Chip Cookies

Chocolate Chip Cookies

Okay, so I started a new blog. Not that I'm abandoning this blog, but I saw so many "Mommy" blogs out there and I wanted to try to do one too. So, this is one of my posts on that blog. I haven't shared it with anyone yet. I wanted to just get a bunch of content on there first, because who wants to visit a blog with like 3 posts? Anyway, you should check it out. You guys can even become my first followers.
I have to admit I am so tired of seeing pins all over pinterest claiming to be the best chocolate chip cookies. They can't all be the best, especially because I actually have the best recipe right here in front of me. That's right, I hold in my hands the best recipe for chocolate chip cookies known to man. They are phenomenal. The original recipe comes from Our Best Bites. I have loved almost every single thing I have made using their recipes, but these cookies are, in my opinion, their masterpiece, and maybe also their pizza crust, but that's a post for a different day.
For the most part I like to stick to a recipe. I am not an amazing chef, but I can follow directions really well. The main thing I changed about this recipe was to half the amount of butter and margarine. I have found that by halving the butter I get  more of a puffy shaped cookie instead of a flat cookie. Growing up my mom always made very flat cookies, and while they tasted great and I love my mom, I always wanted the puffy cookies that my friend Cami made. So, half the butter if you want a puffy cookies. I can't tell a difference in taste, and in my mind, it makes eating these cookies almost as healthy as eating an apple.

Chocolate Chip Cookies

1/2 C Butter (I used 1/4 C)
1/2 C Margarine (I used 1/4 C)
3/4 C White Sugar
1 C Brown Sugar
2 Eggs
1 t Vanilla
3 C Flour
3/4 t Salt
3/4 t Baking Soda
12 oz. Chocolate Chips (I usually half this too.)

Cream the butter, margarine, sugars, eggs and vanilla together. In another bowl mix together flour, salt and baking soda, then add to creamed ingredients. Mix together and add chocolate chips.

Bake at 350 degrees for 10-12 minutes. Let them sit on the pan for just a minute or two after taking them out of the oven, then cool on a wire rack. I usually get about 3 dozen cookies out of this recipe.

*Side note- I have read on several blogs and heard from friends who are much better cooks than I am, that you should use a kitchen scale to measure your ingredients to get more accurate measurements. I'm a little lazy, so I don't often do this. But, I hate measuring our brown sugar and packing it into the cup. I just hate it. So when I am using brown sugar I pull out my kitchen scale, set my mixing bowl on top, tare off the weight of my mixing bowl and then just pour the brown sugar in straight from the bag. 1 Cup Brown Sugar = 7 oz. It is so much easier.

Heath Bar Cookies

These cookies have quickly become a favorite of mine and will be making an appearance on my Christmas treat plates this year. Also, you can make them and freeze them and they are just as good out of the freezer.

*Note: I use butter Crisco instead of butter, I like how it turns out better.
*Note: This recipe requires chilling the cookie dough for at least 30 minutes, so plan ahead!

*Makes about 4-5 dozen cookies

INGREDIENTS:
2 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup granulated sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars) or 1 (8-ounce) package of chocolate-covered or regular toffee bits

DIRECTIONS:
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. In a large bowl (or the bowl of an electric stand mixer), with an electric handheld mixer, beat together the butter and sugar. Beat in the eggs and vanilla and mix until the mixture is very light in color and creamy. Add the flour mixture and stir to combine. Once it is about halfway combined, add the heath bits and mix until all the ingredients are mixed together. Chill the cookie dough for 30 minutes to an hour.

Preheat the oven to 350°F. On cookie sheets lined with parchment paper or a Silpat liner, scoop the cookie dough into about 1-inch balls. Place the dough about 2 inches apart on the cookie sheets (these cookies have a bit of spread to them!). Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let the cookies cool for a few minutes on the baking sheet. Transfer the cookies to a wire rack to cool completely.

Norwegian Sugar Cookies

I love these cookies. These are Grandma Campbell's sugar cookies. They bring back so many memories. I don't make them very often because they are a crunchier cookie and Sterling only likes soft cookies, so I was glad when Mom made them for Amy's baby shower.

Ingredients:
1 C Sugar
1 C Shortening
1 Egg
1/2 t Cream of Tartar
1/2 t Baking Soda
1 t Vanilla
2 C Flour

Set aside one cup of sugar in a bowl for later.

Directions:
Cream sugar and shortening together. Mix in beaten egg and vanilla. Add dry ingredients. Mix. Roll into small balls then roll in the bowl of sugar. Place the ball on a cookie sheet. Dip the bottom of a mug in the sugar and press it down on the ball to flatten it. Bake at 350 degrees until they are only the tiniest bit browned on the edges. If the edges are very browned, you have gone too long.

Chocolate Chip Cookies

Chocolate chip cookies are probably some of the most difficult of cookies to make look appetizing. At least for me, my chocolate chip cookies taste pretty good but don't usually look very good. Well these cookies are a different story. These are the best chocolate chip cookies I have ever eaten. They are moist and fluffy and not to mention they look pretty darn good! This recipe is great for so many reasons! The only disclaimer to this recipe is that its a pretty small batch. I made mini cookies so I got a good amount but if your wanting to make a lot of regular sized cookies you may want to double the recipe. Also, this recipe is incredibly easy.

Best Ever Chocolate Chip Cookies

3/4 cup unsalted butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

Preheat oven to 350 degrees. In a bowl (a stand mixer works best), cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Using a cookies scoop or a tablespoon, drop dough onto a prepared cookie sheet. Bake 8-10 min until edges are barely golden brown (tops will not brown, but do not NOT cook longer than 10 min). Let cool on cookie sheet for a few min before removing to finish cooling.

Rolo Cookies

These cookies are so yummy and would be easy and fun to do with kids!

1 box Devils Food cake mix

2 eggs
1/3 cup oil

1 bag Rolos

sugar for rolling

Preheat oven to 350 degrees. Mix cake, oil and eggs together in a medium bowl. Make little balls out of the dough and shove a rolo in the center. Roll the ball in sugar and place on cookie sheet. Bake 6-8 minutes.

Just a side note: the dough is VERY sticky so before rolling it is a good idea to rub flour on your hands.