Hello to all of you awesome folks who read this blog! I know I haven’t been on point lately, but I think things are going to get better soon!
If you follow my Instagram feed, you’ll know that I am expecting another little munchkin. I’ve spent the last 6 weeks wanting to do nothing but lose my lunch at every second of the day. Morning sickness is lie, my friends. A giant, terrible, false-hope giving lie.
And I tend to feel sick based on association. Usually with things that were prominent in my previous pregnancies. Like I still can’t listen to about 6-7 of Snow Patrol’s songs without feeling nauseous.
Unfortunately for me, this time I was so immersed in baking, shooting, editing, posting, etc, that one day there was nothing that made me feel worse than doing any of the above. Even looking at beautiful food photography from all my favorite bloggers was torturous. It’s been a food bloggers nightmare.
But, I think I’m starting to feel better and am ready to start into my favorite season, both for the weather and the food…fall!
This is the last of my summery recipes and it is a favorite for sure. I have made probably about 500 of these in the last 2 months(opera desserts) and they come out perfectly every time.
FRESH BLUEBERRY FROSTED SWIG COPYCAT COOKIES
I guess these are sort of a Utah phenomenon. In some places they are called ‘Swig’ cookies, in others, like my town, they are “chugz’ cookies, and I’m sure there are other names.
I had my first one only a few months ago and loved it. I found a great copycat recipe, thanks to Vintage Revivals, but I thought I could make it even softer so I changed a few things and added in sour cream to the cookie dough.
Mission accomplished. I think these cookies are even better than the ones you can buy.
I added a summer spin by using blueberry puree in the sour cream frosting.
Do serve these cold, they are the best that way. And this recipe makes BIG cookies, and a lot of them, so don’t worry about hiding them like I usually do with most desserts.
There is MORE than enough to go around.
- 2 sticks(1 C.) Butter, softened
- ¾ C. Vegetable or Canola Oil
- 1 C. Sugar
- 1 C. Powdered Sugar
- ¼ C. Sour Cream
- 2 Eggs
- ½ t. Baking Soda
- ½ t. Cream of Tarter
- 1 t. Salt
- 5⅓ C Flour
- FOR THE FROSTING
- ½ C.(1 stick) Butter, softened
- ⅔ C. Sour Cream
- ½ t. Salt
- 1½-2 lbs Powdered Sugar
- ¼ C. Blueberry Puree
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Cream the butter, oil, and both sugars together in a large mixing bowl until soft and fluffy.
- Mix in the sour cream.
- Beat in the eggs, one at a time, until combined.
- Whisk together the baking soda, cream of tartar, salt, and flour in a mixing bowl.
- Add the dry ingredients to the wet and mix in until just combined. Do not over mix!
- Place ¼ C. scoops of dough onto prepared baking sheets.
- Press the dough scoops down to about ⅓" thick circles with the bottom of a lightly greased drinking glass.
- Bake for about 9 minutes. Cookies should not be brown whatsoever! They may seem underdone, but will set more as they cool.
- Cool on wire racks.
- FOR THE FROSTING:
- Beat together the butter and sour cream until smooth. Add salt.
- Slowly beat in about 1½ lbs of the powdered sugar. Mixture should be somewhat thick.
- Slowly beat in the blueberry puree until frosting is smooth.
- Add more powdered sugar, if desired.
- Frost cooled sugar cookies and keep refrigerated.
Recipe adapted from Vintage Revivals