This lemon-lime variety of the potular Swig cookie sold in Utah is over the top delicious! It is loaded with citrus flavor- tart and sweet at the same time!
Take butter out of refrigerator and microwave for about 15 seconds. Place butter, oil, cold sour cream and lime zest in a mixing bowl. Mix for about one minute. Add sugar and almond or vanilla flavoring, mix until smooth. Add all dry ingredients at once. Mix just until flour disappears and the mixture comes together in a ball of dough, less than a minute on very low speed.
Spray the bottom of a glass with cooking spray then dip the glass bottom into granulated sugar. Lightly flatten the cookies with the bottom of the glass. Press the cookies so they are flattened a bit, twisting the glass as you press to produce a jagged edge.
Bake cookies in oven for about 10-12 minutes or until edges are lightly golden and cookies are slightly firm to the touch. Remove from oven, let cool. Place the cookies in the fridge and chill.
-If you want the cookies to taste more like the Swig cookies make this adjustment to the dough:omit the almond flavoring and reduce the sugar to 1 cup. I prefer the cookies to be a bit sweeter, so I liked 1 1/2 cup of sugar in the dough.
-I use a microplane grater to grate the zest.
-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.
-This cookie stays quite well in the fridge for two weeks if kept in an air tight container. I almost always have a cookie sheet filled with these in my fridge for emergencies :) They taste as good after two weeks as they do on the day they are made.