Copycat Swig Sugar Cookies

Cookies

1. 1 cup butter
2. 1/2 cup Butter Crisco
3. 1/4 cup vegetable oil
4. 1 1/4 cup sugar
5. 3/4 cup powdered sugar
6. 2 Tbs. milk
7. 2 eggs
8. 2 tsp. almond extract
9. 1/2 tsp. baking soda
10. 1/2 tsp. cream of tarter
11. 1 tsp. salt
12. 5 1/2 cup flour
13. *If making lemon cookies, swap lemon extract in the place of almond extract and lemon juice in place of milk

Frosting

1. 8 oz. cream cheese
2. 1/2 stick butter
3. 4 cups powdered sugar
4. 1 tsp. almond extract (or lemon if making lemon)

Instructions

1. In a mixing bowl, and with electric mixers, beat the butter, crisco and vegetable oil until smooth and soft. Add the sugar, powdered sugar and continue to mix until light and fluffy. Add the milk, eggs, extract, baking soda, cream of tarter and salt and beat until smooth. Add the flour one cup at a time until the dough all comes together.
2. Roll the dough into balls (I used a 1/4 cup scoop and split it in half and then rolled it into a ball). Place the cookie balls on a greased cookie sheet. Dip the bottom of the glass into a bowl of white sugar. Smash the cup into the top of the cookie dough (don't smash them too thin, you want a fairly thick cookie) Bake the cookies at 350 for 8-9 minutes (don't over bake).
3. For the frosting, cream the cream cheese and butter together in a separate bowl with an electric beater. Add the powdered sugar until the frosting is smooth and fluffy. Add the extract. You might think the frosting will be to thick, but continue to beat until it's smooth. If the frosting is too thick, add a few drops of milk until it's the right consistency.
4. When the cookies are done cookie, remove them and add them to a cookie sheet. Let them cool and then frost with the frosting.

http://www.dealstomealsblog.com/2017/04/14/copycat-swig-sugar-cookies/