Make at home recipe for famous Utah Swig cookies! Best served cold with room temperature frosting!
Take butter out of refrigerator and microwave for about 15 seconds or just until slightl soft.
Place butter, oil and cold sour cream in a mixing bowl.
Mix for about one minute.
Add sugar and almond extract, mix until smooth.
Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute on very low speed.
Scoop the dough onto a lightly greased cookie sheet. I use a 2 inch scoop. A 2 inch scoop will produce a cookie similar in size to the Swig cookie. If you don't have a cookie scoop, use an ice cream scoop or roll the dough into a ball about the size of a golf ball. It is best to use a scoop and overfill it a bit to get the desired jagged edge.
Remove from oven, let cool. Loosen the cookies from the cookie sheet after cooled a bit, or they will stick to the pan (even though it has been lightly greased).
Tips and (surprise) a few more comments