Sugar Cookies....rolled & pressed

Marcia called me at Halloween because she was needing to speed up her sugar cookie making process this year.   We talked and she actually did end up rolling and pressing her sugar cookies.  She said they turned out good and it was much faster.  So this recipe got my attention when it came across facebook.  I have adapted it a bit....but here it is.

Aunt Belle recently told me she thinks the secret to her sugar cookies is that she allows them to sit overnight in a sealed tupperware container before she frosts them!!  So after seeing the following recipe that makes even more sense.

Sugar Cookies...Rolled & Pressed
Cream together:
1 c. butter, softened
3/4 c. oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 T. water
2 eggs
Combine the following dry ingredients and slowly add to the creamed mixture.
1/2 t. baking soda
1/2 t. cream of tarter
1 t. salt
5 1/2 c. flour
Mix well.  Dough should not be sticky.  Roll into a 1 inch ball and place on a cookie sheet.  Dip the bottom of a glass in sugar and press each ball of dough into a flat rough edged cookie.  Bake at 350 for 8 minutes.  Cool and place in the refrigerator.  Frost them at serving time.  The secret is to have the cookie cold and the frosting at room temperature when serving.  Keep cookies in a sealed container until served.

Sour Cream Frosting
Mix together:
1/2 c. butter, softened
3/4 c. sour cream
2 lb. powdered sugar
1 t. salt
1/4 c. milk (more if needed for desired consistency)
Add coloring if desired.
Beat well.  Frost chilled cookies and serve.