I should be doing some many things right now instead of writing a blog post about cookies. For example I should be in the kitchen cleaning up or washing the sticky spot off the top of my left foot but these things can wait for now. Some days I need to take a break and bake some early morning cookies in my pajamas with messy hair and bare feet. Tomorrow is the Stockade Assembly (English Country Dance thing) and any excuse to bake and I will. The flowers are blooming and the afternoon should be a lovely time. Tea and cookies will be a must. I really wanted to bake sugar cookies but rolling out cookies is not my favorite thing to do. For inspiration I hit the internet and found a recipe for Grandma’s Sour Cream Drop cookies at Cozy Country Living. To make the recipe slightly healthier and to use what was already in the fridge I adapted the recipe to avoid another trip to the grocery store
2 stick of unsalted very soft butter
1 1/2 cups of sugar
Zest of two lemons
2 large eggs
1 tsp Princess cake and cookie Flavoring or 2 tsp of vanilla
1 1/4 cups greek yogurt (I used Fage 2% and o%)
4 cups of flour
1 tsp of baking soda
1sp of baking powder
1 tsp salt
Cream Cheese Icing
1 stick softened unsalted butter
1 8oz package full fat cream cheese , room temperature
4 cups of powdered sugar
juice of 1 lemon
1 tsp or more of beet juice or a couple drops of food coloring
Preheat the oven to 400 degree and prepare baking pans with parchment paper or silicone liners.
Zest your lemons into the sugar. Give them a massage with you fingers to help release the lemon oils. Breath in deeply to get the full effect. Combine the lemon sugar and butter, Cream until light and fluffy. Add the eggs and princess flavoring or vanilla. Mixing well together before moving on to the dry ingredients.
Sift the leaving, salt and flour together in separate bowl. I normally ignore sifting in a recipe but in this case you will really want to. We are trying to keep the batter light and fluffy.
Alternate adding the dry and yogurt into the base of the batter. Combine well before adding the yogurt or flour.
The batter will be very sticky and somewhat fluffy.
Using a tablespoon or small cookie scoop drop on the baking pans. These cookies don’t spread that much but try to keep 1/4 inch between them. Bake for about 10 minutes or until the edges are golden brown and the tops look done. You can test of doneness with a metal skewer. I found it was best to bake one pan at time because they will get really dark (umm burned on the bottom. Let cool for a minute or two before transferring to a cooling rack.
While the cookies are cooking
Combine the butter, cream cheese, lemon juice.
Slowly add the powdered sugar
combine adding more sugar if needed, You will want it to be spreadable but not goopy. I was going to add food coloring to the frosting but my inner organic hippy child requested a healthier option. I added a tsp or two of some beet juice until it was right shade of pink.
When the cookies are cooled just frost away and try not to lick your fingers too much.