Swig Sugar Cookies

I made these sugar cookies the other day.  They were super easy and very good

Cookie:
1 C butter, softened
3/4 C Canola oil
1 1/4 C granulated sugar
1/2 C powdered sugar
1 Tbsp water
1 tsp almond extract
2 eggs
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp salt
5 1/2 cups flower

Frosting:
1/2 C butter, softened
1/2 C light sour cream
5 C powdered sugar
1/2 tsp vanilla
red food coloring (or whatever color you want)

1. Preheat over to 350 degrees.
2. In a bowl, cream together the butter, canola oil, granulated sugar, powdered sugar, water, and almond extract. Then add in eggs and blend to combine
3. Add in baking soda, cream of tarter, and salt.  Blend to combine
4. Then add in flower and blend just until combined
5. Shape dough into golf ball sized balls. Place 6-8 on your cookie sheet depending on how large it is.  Then dip the bottom of a drinking glass in sugar(I didn't dip my glass in the sugar) and then press the golf ball sized dough down until about 1/2 inch thick and the edges get that crinkly effect.
6. Bake for 8-10 minutes. This is a little tricky because the cookie will look under done.  They really don't get any color to them. They will just look firm. Do not over bake.
7. Allow cookies to cool and refrigerate.
8. For the frosting, cream the butter, sour cream, sugar, and vanilla together until well blended.  If you need to you can add a little milk if needed.  I didn't think it needed any.  And add food coloring.
9. Spread frosting over chilled cookies and serve.  Makes 2 dozen.