Swig Cookies - Copy Cat

1 C. softened butter
3/4 C. vegetable oil
1 1/4 C. sugar
3/4 C. powdered sugar
2 T. water
2 eggs
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt
5 1/2 C. flour

Cream butter, oil and sugar in a large mixing bowl.  Add the water and eggs. Mix the dry ingredients in a large bowl.  Whisk out
any lumps.  Add it to the mixing bowl, slowly mixing it into the butter mix.  
Place parchment paper on baking sheets. Roll into 1 inch balls and place on the baking sheet and flatten with a glass dipped in sugar.
Bake in a preheated oven at 350 for 8 minutes.  They should be pale and tops look dry.
Remove and let cool. Then place in fridge - Swig serves them cold.
1/2 C. softened butter
3/4 C. sour cream (full fat)
1/4 tsp salt
 2 lb. powdered sugar
1/4 C. milk
a drop of pink gel food coloring
Place the softened butter, sour cream, salt and powdered sugar in
a mixing bowl.  Add most of the milk, adjusting and adding more if
necessary to get a soft spreading consistency.  Add food coloring
to make the frosting a pale pink.  

Frost the cold cookies with the frosting which will set the
frosting up quickly.  
Keep refrigerated since the frosting has sour cream in it.