Meneguk Kue Gula

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, cream together 1 cup unsalted butter, ¾ cup vegetable oil, 1 ¼ cups granulated sugar, ¾ cup powdered sugar, and 2 tablespoons water using an electric hand mixer. Add 2 large eggs and mix until combined.
2. In a medium-sized bowl, stir together 5 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, and 1 teaspoon salt. Slowly add the flour mixture to the butter mixture and mix until combined.
3. Roll the dough into golf-sized balls. Then, roll each ball of dough in ½ cup granulated sugar before placing it onto a non-stick cookie sheet.
4. To give the cookies their signature edge, use the bottom of a glass to press into the dough ball to flatten the middle of the cookie. You still want the cookie to be thicker, so don't press them too thin!
5. Bake for 8-10 minutes or until the bottom is lightly brown. The centers should be just barely baked as they will continue to bake while they cool. Don't overbake, or your cookies won't be nice and soft!
6. In a large bowl, cream together ½ cup unsalted butter, 2 tablespoons sour cream, and 1 teaspoon salt using an electric hand mixer. Mix in 4 cups powdered sugar. Add 3-4 tablespoons milk to reach the desired consistency. Mix in a couple of drops of red or pink food coloring if you want to give the frosting its signature color!
7. Frost the cookies in the middle where the indentation of the glass is, leaving the edges exposed.
8. Swig cookies are known for being served COLD! Store them between pieces of parchment paper in the fridge or freezer until you're ready to serve. Store in an airtight container.