Swig Sugar Cookies

This actually came as a facebook post, but I'm sure it originated on pinterest and then I lost it but Tom Worlton got it and made it one night for Institute dessert.  He made a cream cheese frosting and it was yummy.  The sour cream frosting is also yummy.  Not sure which one I prefer, but the cookies are amazingly good even without the frosting.
Makes 3 dozen ish good size cookies.  I used the scooper just under the ice cream scoop size

1 c. butter (room temp.)
3/4 c. vegetable oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 Tblsp. water
2 eggs
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt
5 1/2 c. flour

Sour Cream Frosting:
1/2 c. room temp. butter
3/4 c. sour cream
4 c. sifted powdered sugar
1 tsp. salt (I think I'll try just 1/2 tsp. next time)

Cream together butter, vegetable oil, sugars, water, and eggs.  Mix dry ingredients and slowly add to butter mixture.  Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.  Roll a golf ball sized ball of dough and place it on your cookie sheet.
Now is the time to give these babies their signature rough edge.  Put 1/4 c. sugar and a pinch of salt in a dish.  This is in addition to the sugar and salt listed above.  Stick the bottom of a glass in it.  This is going to be your cookie press.  Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a ridge, it is even better.  Bake at 350 for 9 (I did 15) minutes.  They should just barely be browning on the bottom.  Move cookies to a cooling rack.  Once they are cool, put them in the fridge.

Sour Cream Frosting:
Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  (I didn't need to add any milk).  Alternate this process until your frosting is the desired consistency.  Add 1 drop red food coloring and whip on high for 1 minute.
Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make the in advance and need to refrigerate the frosting make sure you give it time to warm up before serving).   Actually, I thought they were good without doing that.