1. Preheat your oven to 350 degrees.

2. Place 1 C softened butter, 3/4 C vegetable (or canola) oil, 1 1/4 C sugar, 3/4 C powdered sugar, 2 Tb water and 2 eggs into your stand mixer. Cream it all together for 2 minutes, or until smooth and silky. It will be kind of thin (in comparison to most cookie dough recipes) so be aware.

3. In a separate bowl combine 1/2 tsp baking soda, 1/2 tsp cream of tartar, 1 tsp salt and 5 1/2 C flour.

4. Add the dry ingredients to the creamed mixture. Mix just until combined. It will be kind of crumbly.

5. Spray your cookie sheets with cooking spray, roll the dough into balls and place them out evenly on the sheets. I made mine about 2 inches.

6. In a small bowl place 1/4 C sugar and a dash of salt. Dip the bottom of a glass cup into the sugar then press it into a dough ball. Make sure you don't press it out too flatly, you want the cookie to still have a some nice substance to it. Repeat with all the other dough balls.

7. Bake for 7-8 minutes, depending on how fast your oven cooks. Keep an eye on them, now. They are much better if they are slightly under-baked (in my opinion!) I like them to be soft. If you prefer a crunchy cookie, then bake them a bit longer.

8. To make the frosting place grab a large mixing bowl and add to it 1/2 C softened butter, 3/4 C sour cream, 1 (2 pound) bag of powdered sugar, 3-4 drops red food coloring and 1/2 tsp salt. (NOTE: The original recipe calls for 1 tsp of salt. That felt like a little bit much for me, so I started with 1/2 tsp and liked it a lot. If you like yours with a little more salt then go ahead and add the whole teaspoon. The salty sweet combo is really great!).

9. Beat the ingredients together (I used a hand held mixer) and add between 2-4 Tb of milk a little bit at at time, until you have a smooth frosting.