Swig Lemon Cookies

Ingredients
1 c. butter, softened
3/4 c. vegetable oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 Tbsp. water
1 tsp. lemon juice
1 Tbsp. fresh lemon zest
2 eggs
5 1/2 cup flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt
*extra sugar for pressing cookies

For the Frosting:
1/4 c. butter, softened
1 (8z. pkg) cream cheese
2 Tbsp. lemon juice
2 tsp. lemon zest
1 tsp. vanilla extract
1 1/2 – 2 lbs. powdered sugar

Instructions
1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in lemon juice, lemon zest, and eggs.
3. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy (but not sticky).
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
5. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
6. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:
1. Cream together butter, cream cheese, lemon juice, lemon zest and vanilla. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies and serve!