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


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.


Yummy frosted cookies!


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

Pineapple, Crystallized Ginger, Caramel Cake

Photo by Malai Chea. Happy Birthday Angie!

I been watch the Great British Baking Show and I’m feeling inspired to put some flavors together. While pineapple and ginger aren’t wildly crazy I thought this would be a lovely spicy cake. It’s a birthday,


3 cup flour

1.5 cup almond flour

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon mace

1 tablespoon soda

1.5 cup oil

4 eggs

2 cups sugar in the raw

1 cup white sugar

20 ounce can crushed pineapples, squeezed and well drained

1/4 crystallized ginger, chopped and tossed in a little flour

Combine the flour, almond flour, salt, soda, cinnamon, allspice and mace. In the bowl of a stand mixer beat eggs and sugars together. Beat until the sugar is fairly dissolved. Add oil and mix. Add flour. Once the flour is incorporated add pineapple. Mix on high for 2 minutes. Remove from stand and add in the ginger by hand.

In 3-9 inch parchment and lined cake pans put equal amounts of batter. Bake at 350 for 65-75 minutes.


needed for the top and some in the buttercream

1 cup sugar

1/4 cup water

150 ml heavy cream

1/2 cup butter

add a pinch of salt -optional

In heavy bottomed pan combine the sugar and water. Bring to a brownish color, careful not to burn it. Add the cream and butter and stir until combined. It boils up so use a proper sized pot. Return to the heat and cook 2 minutes more.


Swiss Meringue Butter Cream with Caramel

4 egg whites

1 1/4 cup sugar

12 ounces butter, just room temperature-or a little cooler

1/2 cup caramel

Using a water bath and the bowl of the stand mixer heat the egg whites and sugar, stirring regularly until it reaches 160 degrees. Move the mixture to the stand and whip adding air and cooling the eggs. When cool add the butter bit by bit. When all incorporated add the caramel and mix thoroughly.

You may need to cool the buttercream before spreading it.


Now that I’ve made these I’m asking myself what took me so long? They are easy (if a little persnickety) and you end up with a four bite little cake, with crispy edges and lovely middle. The thing, the tell, if you’ve gotten it right is a hump in the middle. Plan on letting the dough rest at least 20 minutes before baking.

2 eggs

2/3 cup sugar

1 teaspoon vanilla

1/2 teaspoon lemon zest

pinch of salt

1 cup flour

10 tablespoons butter, melted, browned if you’re willing

powdered sugar for sprinkling

Put the butter on to brown. Do not allow it to burn.

Take a teaspoon of the melted butter and a half teaspoon of flour, combine and brush on to your Madeleine pan. Or spray with cooking spray, but the butter tastes better.

In a bowl combine the eggs and sugar. Beat until the granules of sugar are dissolved and the eggs are light in color. Add the vanilla, zest, salt and flour. Mix until just combined. Add the the melted butter. I scrape in the brown bits. I mix all of this by hand, fyi.

Cover and chill. Chill your pan as well. Preheat oven to 375 degrees.

I use a purple, #40, 7/8th of an ounce, 1.75 tablespoon, disher. Our use 2 scant tablespoons of batter. It’s thick but oozes to fill the mold. With my pan, this recipe makes 18 little cakes.

Bake 14 minutes, press the hump to make sure they are done. Let cool 2 minutes in the pan then push out the cakes onto a cooling rack.