Swig Cookie Recipe

I got this recipe from a combining the directions on the websites vintage revivals and the girl who ate everything.

Swig Sugar Cookies

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 combined.  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.

Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.  Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  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 in case 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.  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 (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving).

Frosting adaptation: Add a pinch of salt (instead of teaspoon) and about 1/2 teaspoon of vanilla. Perfect.

Chocolate Haupia Pie

This recipe is from the website fortycakes.com.

Ingredients

• 1 9 inch pie shell ( I like Keebler shortbread.)
• 1 (14 ounce) can coconut milk
• 1 cup sugar +2 Tablespoons (divided)
• 1 cup milk
• 1/2 cup cornstarch
• 1 cup water
• 7 ounces chocolate chips
• 1 1/2 cups heavy whipping cream
• chocolate shavings, for garnish

Instructions

1. In a saucepan, whisk together coconut milk, milk, and 1 cup of sugar.
2. In a separate bowl, mix together the cornstarch and water until dissolved.
3. Once the coconut mixture comes to a low boil, reduce it to a simmer and add the cornstarch mixture.
4. Slowly reheat, stirring the entire time, until it begins to thicken.
5. Pour about half of the coconut mixture into a separate bowl and add the chocolate chips, stirring until completely melted.
6. Pour this chocolate layer into the bottom of the pie pan.
7. Tap the pan a couple of times on the counter to even out the chocolate layer.
8. Pour the coconut layer on top and tap a couple of times on the counter to even it out.
9. Refrigerate for at least 4 hours.
10. Whipped Cream:
11. Blend the heavy cream and the 2 Tablespoons of sugar together using an immersion blender or hand blender.
12. Top evenly on the entire pie.
13. Sprinkle with chocolate shavings and enjoy!