Posts tagged sour cream
Sour Cream Frosted Cookies Lofthouse Style
So very yummy!

So very yummy!

These are soft and not so sweet until you put the buttercream frosting on top. Much like shortbread there are very few ingredients happening here so go for the best you can afford, it really does make a difference. I rarely sift flour anymore, but similar recipes called for cake flour. I thought this might split the difference.

Cookie Recipe

8 ounces butter, room temperature

1.75 cup sugar

1 cup sour cream

2 eggs

2 teaspoon vanilla

.5 teaspoon almond extract

6 cups flour, sifted before you measure

1.5 teaspoons baking powder

1 teaspoon baking soda

.5 teaspoon salt

Frosting

8 ounces butter, room temperature

1 teaspoon vanilla

4 cups powdered sugar

6 tablespoons heavy cream

food coloring and sprinkles, if you’re feeling festive

Preheat oven 400 degrees.

Cream the butter with sugar then add sour cream. Beat until no sugar crystals are visible. Add eggs, vanilla and almond. Separately, combine the dry ingredients. Add them in two additions to the creamed butter mixture. Rest the dough in the refrigerator minimally 20 minutes. You can scoop balls of dough and flatten or roll it between two pieces of parchment and cut with a cutter. I scooped and hand shaped the cookies pictured.

Place them on parchment covered cookie sheet and flatten more than you think you should. Bake for 10 minutes, rotate the sheets if using more than one sheet at a time. Cool on a rack.

For the frosting cream the butter then add the remaining ingredients. Whip to add volume. I portion the frosting out on each cookie to make sure they all have the same amount, then spread the frosting with the back of a spoon to get it swirly. Sprinkle with decorative dragees soon after spreading the icing because it will dry and crust quickly.

Chill.

Yummy frosted cookies!

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Sometimes a person wants birthday cookies, not birthday cake! Happy Birthday Jessica!

Golden Almond Lemon Cake

Golden Almond Lemon Cake

How has April come and nearly gone without a post? So much for my once weekly commitment. 

April isn't over yet and I'm shooting for four posts before it's all said and done, so there! It's about striving towards a goal, is it not? 

I went surfing the web to find a recipe that fits the personality of Shelly for whom I made this cake. As always, if you work with me I make you a cake on your birthday. Easy are the people who put in specific requests. Cheesecake? Sure! Carrot Cake? No problem. But the vague, "surprise me" is fun and crazy making. 

I'm not beyond experimenting on a person's birthday cake. Other less adventurous people might feel the need to try a cake out before serving it to others. I have no such compunction. We all can be surprised together. I mean it's cake, how bad can it really be? 

So why this cake in particular? Mz. Shelly is both sunny like a lemon and a little nutty, like the almonds. She's also way more complex than you might imagine just at first glance. This cake looks regular but it has lemons and lemon oil, toasted almonds, sour cream, tons of butter and turbinado sugar. Sweet jesus, that is the whole she-bang. 

The photo above is yet another Bundt cake, in the same pretty swirly pan, but this one is fancier than what meets the eye. I found it on Pastry Joe, (where has he been all my life?) it's his take on Rose Levy Beranbaum's cake (she I have known about for 20 years.) Her Cake Bible is on my bookshelf and I go back to it all the time. Hey Julie/Julia fans, someone should recreate that book and blog about it. Maybe that's so like 2005?

I'd detail out the recipe, but there's a link and Joe covered it pretty well. Oh and I haven't tasted yet. There might be a post script about this whole thing.