Jamie's Baking Blog

I have baked with my mother, grandmother, aunts and sister since I was a little girl. It was a way to spend quality time with eachother and spread kindness. There was something really special about taking a freshly baked cherry pie to the neighbors. It brought a smile to their faces and put a twinkle in their eyes! No matter what time of year, sharing cookies, cakes and all sorts of different goodies with loved ones feels like Christmas!

There are so many occaisions to share baked goods. From celebrations to funerals and everything in bewteen, in my family we feed the belly while we feed the soul. Sometimes a batch of cookies can express what we can't find the words to say.

I've had the privilege of continuing the tradition or spreading joy and sharing sweetness, even after my mom and grandma passed away. It is an honor to share some of their recipes and many more that I've picked up or created along the way.

Soft Frosted Sugar Cookies

Cookies

• 1 cup softened salted butter
• 3 ounces softened cream cheese
• 1 cup sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups flour plus 1 extra cup for rolling
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon nutmeg

In large bowl, cream 1 cup softened salted butter, 3 ounces cream cheese and 1 cup sugar until light and fluffy. Beat in 1 egg yolk, 1 teaspoon vanilla extract and 1 teaspoon almond extract. In separate bowl, combine 2 1/4 cups flour, 1/2 teaspoon salt, 1/4 teaspoon baking powder and slightly less than 1/8 teaspoon ground nutmeg. Slowly add to creamed mixture. Cover and refridgerate for 3 hours, or until easy to handle. Roll out on floured surgace and cut out with cookie cutters. Line pan with parchment paper. Bake at 350 degrees for 8-10 minutes. Let cool for 2-3 minutes on pan and transfer to wire rack to finish cooling.

Frosting

• 4 tablespoons softened salted butter
• 3 ounces softened cream cheese
• 1 1/2-2 teaspoons almond extract
• 1-2 teaspoons vanilla extract
• 4-6 cups powdered sugar
• 4 teaspoons meringue powder
• 1/3 cup room temperature whole milk
• 5 tablespoons corn syrup
• paste or gel food coloring

In large bowl, cream 4 tablespoons softened salted butter and 3 ounces softened cream cheese. Add 1 1/2 teaspoon almond extract and 1 teaspoon vanilla extract. In separate bowl, mix 4 cups powdered sugar with 4 teaspoons meringue powder. Add to creamed mixture. Add 1/3 cup room tempurature whole milk. Add 5 tablespoons corn syrup. Add more powdered sugar if needed to thicken and more milk to thin. Add more flavor extract to taste. Mixture should be a smiliar consistancy to mustard so it's easily dipsensed by not too runny. Separate into small bowls and add gel or paste food coloring. Black can be added to get a darker color, such as when you want a dark red instead of pink. Use small spatula to assist in dumping frosting into conidment bottles. Decorate cookies with frosting and add sprinkles to wet frosting as desired. Dry overnight to set.