Leah’s 400-Mile Sugar Cookie

I know, that’s an odd name for a cookie.  But simply calling this cookie a sugar cookie doesn’t do it justice!  This has to be the best sugar cookie I’ve ever eaten, and everyone that’s tried them so far has agreed.  The recipe makes a BIG cookie with a nice fluffy, not overly sweet frosting.  Leah found this recipe and has made it numerous times for the family.  I’ve made it numerous times as well and we never grow tired of it.  (In fact we baked another batch tonight)  For the big 400-mile yard sale along US 68, we made over 100 of these and served them in the school’s concession stand.  We had no trouble selling all of them!  So in part, that’s why I’ve named them as I did.  That, and the fact that these would be well worth a 400-mile drive!

Ingredients:

1 cup butter (2 sticks) room temperature-do not substitute margarine!

3/4 cup vegetable oil

1 1/4 cup granulated sugar

3/4 cup powdered sugar

2 Tablespoons water

2 eggs

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1 teaspoon salt

1 teaspoon vanilla

5 1/2 cups all-purpose flour

Icing Ingredients:

1/2 cup butter (1 stick) room temperature- do not substitute margarine!

3/4 cup sour cream

approx. 2 lb. powdered sugar

1 teaspoon salt

1/4 cup milk

one or two drops of red food coloring (or any color desired)

Directions:

For the cookies;  cream together the softened butter, oil, sugars, water, and eggs.  Beat just until blended, don’t over-mix.

Add the dry ingredients to the creamed mixture.  I typically add the small ingredients first, blending them in well, then add the flour in about 1/2 cup at a time.

Mix until dry ingredients are fully incorporated, but again, don’t over-mix.

Scoop dough with a 4 oz. scoop to get large cookies of uniform size, or just shape into large balls.  Roll dough balls in granulated sugar and place on a parchment lined baking sheet.

Use the bottom of a glass dipped in sugar (butter the bottom of the glass to make sugar adhere) and flatten the cookies to force them to spread out and make an indention in the center.  

Bake at 350 degrees for about 10-12 minutes, just until done but not browned.  They should appear dry and set.

Place on a wire rack until completely cooled.

Mix up icing ingredients and ice cookies.

Icing Directions: 

Cream together the butter, sour cream, and salt.  Slowly add the powdered sugar and the milk. Add the food coloring and mix well.

Ice the indented tops of the cookie.  Enjoy!