Sunday, December 10, 2017

Chocolate Swig Cookies

Chocolate Swig Cookies - made dough October 28, 2017 from A Bountiful Kitchen
I originally thought I would make these for my holiday dessert party but when I tried the taste test cookie, decided against it and brought them to work instead. That's probably not the best lead in to get you to try these cookies, oops.
It isn't that they were bad because they weren't. If you like chocolate shortbread or "bread-y" type cookies, this could be a good choice. I tend to prefer my chocolate cookies to be more in the baked-fudge category and these weren't quite that. They're a little heavy in texture and while not dry, was not quite fudgy either.
I believe the thing with "swig cookies" is the frosting but, not being a frosting person, that didn't do it for me either. I liked the swig cookies I've made before but think I prefer the vanilla or lemon versions of these.

Still, these provided a nice background for the Christmas sprinkles I bought for decoration and looked pretty on the plate. I advise making these a bit on the small side since they're so dense.
1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
1 cup sour cream
2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons unsweetened cocoa powder
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

1/4 cup granulated sugar for pressing top of cookies

Sour cream frosting
1/2 cup butter, room temperature
2 tablespoons sour cream
3 1/2 cups powdered sugar
2/3 cup unsweetened cocoa powder
1 teaspoon vanilla
dash of salt
2-3 tablespoons milk, to thin to desired consistency
  1. Cream butter, shortening and sugar until smooth and creamy. Add sour cream and vanilla extract.
  2. Whisk together cocoa powder, flour, baking powder and salt. Gradually add to the butter mixture and mix on low speed until just combined. Do not overmix.
  3. Using a 2-inch scoop, portion the dough onto baking sheets lined with parchment paper. Lightly spray the flat bottom of a round glass with nonstick cooking spray then dip into 1/4 cup granulated sugar to coat the bottom of the glass. Press glass bottom over cookie dough balls and flatten slightly. Re-coat glass bottom and dip in granulated sugar as needed to flatten all cookies. Cover and chill or freeze at least an hour.
  4. When ready to bake, preheat oven to 350 degrees. Space the cookies evenly on baking sheets lined with parchment paper. Sprinkle lightly with granulated sugar. Bake for 10-12 minutes. The cookies should be barely firm on top. Do not over bake. Let cool completely. Frost when cool.
  5. Make frosting: Cream butter and sour cream until smooth and well blended. Whisk together cocoa, powdered sugar and salt. Add to butter mixture and beat. Add vanilla and enough milk until desired consistency is achieved.

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