My husband, Jack, and I were driving home from seeing our daughter and her family in Salt Lake City last week and we stopped at Swig in St. George. Actually we were TOLD to stop at Swig. My BFF Melissa said she wanted some cookies so why didn't we just swing by. She'd had them and said they were absolutely DELICIOUS. I put the address into my Waze app and it led us right to one of their locations. We drove into the parking lot and saw that there were two lines, so we got behind the longer line, figuring it was the one for ordering. There was a sign listing some of their items, but it really didn't give us much information. They specialize in different kinds of drinks (I still don't know what a "dirty Diet Coke" is...) and some goodies.
If you are on Pinterest, you've heard of their sugar cookies. Everyone seems to have a copycat recipe pinned. Big, thick sugar cookies with light pink icing. They also have some other cookie flavors. My husband, never one to say no to a chocolate chip, ordered chocolate chip but I wanted the famous one. We ordered a dozen (that qualified us for one free) and handed over $20. My husband asked where we pick them up and yelled, "this is our first time here!" He's always saying embarrassing things like that.... We drove around the other side of the little food hut, to the other window, and picked up our cookies. We didn't have to wait very long. The girl inside handed over a brown cardboard bakery box. It was really quite heavy and cool to the touch. I lifted the lid and inside were these big, cold cookies, stacked up, each on their own individual square of parchment paper. The chocolate chip cookies looked fine, but I couldn't wait to sink my teeth into one of those pink-topped beauties. So. Good. Dense, cool, chewy, not too sweet. So THIS is what everyone has been raving about! I get it, I get it.
So, of course, I had to try my hand at making some. I went to Pinterest and sorted through the different recipes that have been pinned and settled on this one from nobiggie.net. I don't know if any of these are exactly the recipe, but I think they're close enough. I would have to live in St. George or Provo (apparently there is a location there, as well) to do a thorough job of taste testing. It is really a good thing I don't live closer or I'd weigh even more than I do.
So I followed the recipe, and this is what I came out with (I forgot to take a pic until I was half-way done).
The dough, as all have said, is not sticky. It feels very light and buttery. I rolled them into balls. Golf ball size. The real Swig cookies are much larger.
Then I dipped my glass in a combo of a couple of tablespoons of sugar and about a teaspoon of salt before pressing the balls down. You can see above that I didn't make beautiful balls. But it didn't matter because they got smooshed anyway.
This is what they looked like after they all got smooshed. Mmm. That little bit of salt in the sugar mix that clings around the edges is soooo good.
Here are some after they are baked. See the nice crumbly edges? This is a different batch than the ones above. I found that if you don't rush to get them on the baking sheet, but let the dough sit in the bowl on the counter for awhile, the dough will get those crumbly-looking edges.
Then I made the icing, following the recipe. This may be the trickiest part. All of the recipes tell you to add powdered sugar and milk until you are satisfied with the texture and consistency. What do I know!?! Some of the photos make the icing appear very smooth and thin. Some show it a little thicker. Give me some definitive measurements, people! I wanted them to be able to stand up to being sent through the mail which would mean a little bit of stacking. So I made my icing a little thicker than some others did. Again, I am too far away from Utah to do quality control!
I let them sit out a little and get a bit of a harder top on the frosting before I packed them up. Each one got their mandatory parchment square to rest on.
Well, Sis, I hope they get to Berkeley in one piece! If not, I'll bet the crumbs will still be delicious...
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