Wednesday, March 27, 2013

Swig Sugar Cookies


Ah, the joys of Pinterest. I still can't get enough of that damn website and am constantly finding drool-worthy recipes to pin to my 'if i ever feel like being domestic' board. We're up to 702 pins people. That's almost 2-years worth of daily recipes . . . except not really because most of the pins are probably desserts. 

Either way, my Saturday afternoon was spent concocting these goodies that I recently stumbled upon. Having never had a swig sugar cookie (and, I'll admit, I still don't know what one actually is) I didn't really know what I was in for (read: 5.5 cups of flour?!) . . . but I have to tell ya, these babies were G-O-O-D. Like, so amazingly good that I had to take them to both a party and my office just so I wouldn't consume all 7 batches. 

Obviously, I used the recipe hyper-linked above, however here are a few notes to add to that recipe:

1. "T" in the recipe stands for teaspoon (as an adamant recipe-follower I was unsure whether it was a tablespoon or teaspoon, I figured out that it was the latter simply by assuming)

2. I used about 3/4 of the 2 lb. powdered sugar bag for the frosting. I only had to add a splash of milk once and the consistency was perfection.

3. I saw a note from someone that the 8-minute cooking time only worked for her because she used a dark cookie sheet. Since I only had a light cookie sheet, I sprayed mine with cooking spray and then let my sugar cookies bake for 9 minutes. This process worked fantastic!

4. This recipe yields A LOT of cookies. Like, a lot, a lot. So be sure you have somewhere to take them or you'll eat all of them yourself!

5. Though Mandi says to serve these cookies cold, I ate them both warm and cold. I liked each way equally :) However, I have to say that it is a true benefit that these cookies can sustain their chewiness and soft frosting while resting in the refrigerator over night!

{PS to Mandi- you should post more recipes girl!}

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