#tbt to this Valentine blog post from last year.
Do you remember days coming home from school and your mom had made cookies? The smell filled the whole house and it could turn any bad day around. You always remember your mom’s cookies. Your mom’s version was always the best… until now. My mom made GOOD sugar cookies. I have never come across a better recipe, that was until I had these. They rock. They are thick and soft as a sugar cookie ought to be. The cream cheese frosting is the perfect compliment.
I got this recipe from my husband’s friends. We used to get together with them and do Thai food every few months when we lived in Utah. It seems like each time we met up, these cookies were mentioned. Yes, every time. I was skeptical, but intrigued. This past summer, before moving to London, Trent made them. I’ll admit, at first I did not fall head over heals in love with them. But let them sit in a tupperware container over night and, man, they stole my heart. I confess I have altered the recipe, slightly. One thing that I love about my mom’s cookies, I’ve added to these. Almond extract. I love desserts with almond flavouring.
As I rolled the dough out, my husband sat on the floor playing with our baby. It was a sweet moment to hear and watch the two of them together. It melted my heart. Baby G kept jabbering away, telling Trent a story of his own. Everyone says to enjoy these moments while they last; that they go by so quickly. At times it can be hard to do that. I feel like so often we’re constantly looking forward to the next stage. I can honestly say in right then, I was in the moment and loving it.
Watching them play I couldn’t help but think about someday making these cookies for my Baby G. Thinking about spending an afternoon decorating sugar cookies with him at the kitchen table; thinking about him coming home from school with fresh baked cookies and a glass of milk waiting for him. I know how much those moments have meant to me and I am anxious to share my love of food with my son.
2 cups granulated sugar
1 cup butter, softened
2 tsp vanilla
1 tsp pure almond extract
2 cups sour cream
2 tsp baking soda
1 tsp salt
6 ½ cups flour (plus flour for rolling out)
Preheat oven 350˚.
Cream the sugar and butter. Add the eggs, vanilla, almond extract and sour cream. Mix the baking soda, salt, and 3 cups of the flour together and add to the butter mixture. Continue to add the flour until the dough is manageable.
Roll out on a floured surface to about 1/8 inch, just remember the cookie will almost double in thickness. Bake on an un-greased cookie sheet for 8-12 minutes (when they start to get golden brown all over you have cooked them too long, they should barely be golden on the bottom).
Makes about 3 dozen
Cream Cheese Frosting:
¾-1 pound cream cheese, softened½ pound unsalted butter, softened1-2 teaspoon pure vanilla extract1 pound confectioners’ sugar
Mix the cream cheese, butter and vanilla together. Add the sugar and enjoy.