-*If you want the cookies to taste more like the Swig cookies make this adjustment to the dough:
omit the vanilla and reduce the sugar to 1/2 cup. I prefer the cookies to be a bit sweeter, so I liked 3/4 cup of sugar in the dough.
-I like the cookies made with about 1/2 to 1 teaspoon of almond extract in the dough, along with the 1 teaspoon of vanilla.
-**The Swig cookie is frosted with quite a thin layer of frosting. I prefer my frosting to be a bit thicker. If you want to frost the cookie with a thinner frosting, add about 3-4 tablespoons of milk to the frosting.
-The bit of crunch on the edge of the Swig cookie could be from the baking method, or from cream of tarter substituted for the baking powder. Cream of tarter adds a bit of a crunch, but also a hint of tang, which I didn't detect in the Swig cookie. In one of my test batches, I tried 1/2 teaspoon cream of tarter along with 1/2 teaspoon of baking powder, and thought the cookie was too tangy, not at all like the Swig cookie. ** See update above recipe on 10/2013
-This cookie stays quite well in the fridge for about a week if kept in an air tight container.
I read some of the comments left by readers on another knockoff recipe. Some of the comments left were (to put it mildly) not very nice. What's up with that? People. Relax. It's just a recipe.
I posted this recipe because several people have asked me about the Swig recipe.