The recipe looks a little long and maybe even complicated, but it's not. Once you get the hang of the technique for scooping and pressing, it takes less than a half hour to make and bake the entire batch.
-This cookie measures about 3 3/4 to 4 inches across when finished baking.-The St. George 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 about a week (or longer) if kept in an air tight container. I frost the cooled cookies, then store them in the fridge. Once the frosting is set on the cookie, you may layer the cookies between sheets of parchment or wax paper. This allows you to stack the cookies without taking up too much space in the refrigerator.
-This cookie freezes well frosted or unfrosted.
-If you are making this for a gathering where there will be other desserts, use a smaller cookie scoop and bake for less time.
-If you like the frosting to be a bit more orange, add a couple more drops of red food coloring and double the yellow food coloring as well.
-To decorate cookies, frost and sprinkle with decorations immediately after frosting.