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by Heather Harris Brady

A new mini doughnut place opened in a town near us and it is an amazing thing to contemplate a case of 30 gorgeous little designer doughnuts. But what’s a girl to do when she wants doughnuts and they happen to be a good 45 minutes away on a Sunday morning? Just whip some up, of course!

These little doughnuts have greek yogurt, so they are nice and moist – the perfect vehicle for any toppings you can dream up. They’re also baked, so you don’t have to deal with deep frying. In the picture above the white chocolate has mini Guittard chips and the chocolate dip has toffee crumbs. Note – you will need a nonstick mini doughnut pan for these!

Mini Cake Doughnuts, Makes about 18

  • 1/3 c. soft butter
  • 2/3 c. granulated sugar
  • 1 egg
  • 1 t. vanilla
  • ¾ t. baking powder
  • ½ t. baking soda
  • 1/3 c. greek yogurt
  • 1-1/4 c. unbleached all-purpose flour
  • 2 T. milk
  • Toppings of your choice: frosting, glaze, couverture, crushed candy, mini chips, coconut, etc.

Preheat the oven to 375. Cream the butter and sugar together well, beat in the egg and the vanilla.

Beat in half the flour, and the yogurt.

Finally beat in the baking powder, baking soda, remaining flour and milk.

You should have a thick creamy batter. To keep the tins as neat as possible I put the batter in a pastry bag. I also greased the pan REALLY well, especially the upright center part of each impression.

Bake about 10-12 minutes, until light golden brown.

The tops get puffy and a little wonky, but that’s a good thing – more surface area for the toppings! Turn them out to cool.

Assemble your toppings and have them ready. I used 1 c. of white and 1 c. of dark chocolate couverture (melted), as well as toffee bits, mini chips and coconut flakes.

These will keep three to four days at room temperature. Freeze for longer storage.


Four years ago: Strawberry Cookie Cones
Three years ago: Traverse Cherry Pie
Two years ago: Strawberry Lemon Torte
One year ago: Chocolate Pie with Meringue Crust


by Heather Harris Brady

This cookie is not a cookie that has oatmeal, it is an oatmeal cookie where the oatmeal is primary, thick and chewy. It’s based on a recipe given by America’s Test Kitchen. Mine do not have raisins, because getting a raisin when you are expecting a chocolate chip is one of life’s Great Disappointments.

These are good keepers thanks to the applesauce, and they’re great with a cup of tea or cold glass of milk. Even better, they are super easy!

Oatmeal Cookies 2, Makes about 36 3″ cookies

  • 4 T. butter, melted, browned and cooled slightly*
  • 1/2 c. olive oil
  • 2/3 c. granulated sugar
  • 3/4 c. packed light brown sugar
  • 2 eggs
  • 1/3 c. natural applesauce
  • 1 t. vanilla
  • 1/2 t. cinnamon
  • 3 c. oatmeal
  • 2-1/2 c. unbleached all-purpose flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 2 c. dark chocolate chips
  • 1 c. butterscotch chips (optional)

*To brown butter melt it over medium. Stir frequently until it starts to take on a light brown color. Remove from heat.

Preheat the oven to 350. Combine the butter, olive oil, and sugars. Stir well.

Beat in the eggs, vanilla and applesauce.

Stir in the rest of the ingredients.

Because of the oil the dough doesn’t stick to the drops as well as other doughs might. I just squish it all together as best I can and put flattened tablespoons of dough on a lightly greased cookie sheet.

Bake 10-12 minutes, until lightly browned.

Cool completely and store in an airtight container. May be frozen for longer storage. (In the summer I often freeze half the batch and replenish the cookie jar when it gets low.)


Four years ago: Rhubarb Raspberry Crumble
Three years ago: Thousand Island Dressing
Two years ago: Roasted Beet Salad
One year ago: Rhuberry Pie


by Heather Harris Brady

Okay, here we go with finishing these babies up! Brace yourself, this post is going to be a long one. There are a few things to think about in advance – 1) what type of filling you want and 2) if/how you want to cover the outside of each one.

Filling – I’m using two layers, one lemon curd and one apricot preserves plus some Italian buttercream, because I love it. You can use any type of thick jam or jelly. The thicker the better, because that’s what’s going to glue your layers together when it comes to the outside coating. If you’re going to skip the outside coating (by far the easiest thing!) you can use either jam or buttercream between your layers.

Coating – I tried several different poured fondant recipes and couldn’t find one that was successful enough to share. By that then I was running short on time so I defaulted to chocolate couverture. If I had more time I would have made a batch of ganache for the coating.

If you decide not to use buttercream you can skip the following recipe and go straight to the assembly section below. If you haven’t had true Italian buttercream all I can say is it’s the most luxurious, smooth, rich frosting imaginable. There are lots of recipes out there, but they are all basically the same. Dede Wilson’s from her Wedding Cake Book has always been my go-to. While it’s possible to do this in a large mixing bowl with a hand mixer, a stand mixer really makes it easy.

Italian Meringue Buttercream, Makes enough to generously frost one 8″ double-layer cake or 24 cupcakes

  • 5 large egg whites, at room temperature
  • 1/3 c. granulated sugar
  • 1 lb. unsalted butter, room temperature, cut into 16 pieces
  • 1 c. granulated sugar
  • 1/4 c. water
  • 1 t. cider vinegar
  • 2 t. high-quality vanilla
  • 1 t. almond extract

Put the egg whites in the mixing bowl and beat to soft peaks. Beat in the 1/3 c. sugar a tablespoon at a time, and whip to stiff peaks. Set aside while you make the syrup.

Combine the water, vinegar and granulated sugar in a heavy saucepan. Stir gently to dissolve the sugar and cook over medium heat to the soft-ball stage, about 235 on a candy thermometer.

When it starts to look syrupy and the bubbles struggle a bit to get to the surface you’re almost there.

When you hit the temperature turn your mixer on high and drizzle the hot syrup directly into the beaten egg whites. You have to be quick and decisive about this. This egg whites will foam up as you beat them together.

Beat until the sides of the bowl are close to room temperature. Then start to add the butter, a few pieces at a time.

It will make your egg whites turn a little soupy but that’s okay! Keep going. When you get all the butter in it will magically come together. (You’re making an emulsion, like mayonnaise.) When it comes together, beat in your flavorings.

Set the buttercream aside until you’re ready to use it.


ASSEMBLY

8 oz. marzipan

Get out your almond cake from the previous recipe.

Decide how many layers you want, and plan your cutting. I’m doing four layers – with lemon curd, buttercream, and apricot in between. (This was a little tall, you might want to stop at three cake layers.) I cut it in half, and then in half again.

I stacked these to create two cake “sandwiches”, one with lemon curd in the middle and one with apricot in the middle. I spread buttercream on top of one, stacked the other on top, and covered the whole thing in buttercream. Put it in the refrigerator to set the icing. (If you’re making petit fours with uncovered sides leave them uniced.)

Divide your marzipan in half and roll it to fit the top of your cake.

Trim it to fit. Turn the cake over and do the same for the bottom. Chill again, as long as you can spare. I also weighted my cake, to make sure the layers would stick together. When you’re ready to finish them get a sharp knife and cut your brick of cake into your desired sizes and shapes.

Keep your knife clean and dip it in hot water for clean cuts.

To finish with couverture melt your chocolate until smooth. Dip the bottom of each cake first and let it set up.

Then grasp each one by the bottom, and dip the uncovered portion. Work fast – especially if you have buttercream between the layers!

I made some little rolled roses with extra marzipan and put one on each cake. The good news is, after all that work, the little cakes are pretty much indestructible once coated in chocolate. Store them in the refrigerator and take them out a few hours before serving. Freeze for longer storage.

Having to resort to chocolate, while delicious, was not the smooth fondant covering I had pictured. I will keep trying to come up with a good reliable poured fondant recipe!

by Heather Harris Brady

Since we’re heading into a big party time of year with graduations and weddings, I thought I’d post something special. These petit fours are big on WOW factor. These tiny cakes are not a recipe to try when you’re feeling rushed, however! Pick a time when you’re feeling extra zen.

We’ll do the cake first, then cover filling and frosting in the next post. You can do this cake ahead of time, freeze it, then finish things up at a later date if that works better for you. This recipe is from Paula Peck’s Art of Fine Baking, and it makes a lovely fine-grained cake that is perfect for stacking. Seasoned bakers will recognize this method as being the same as a classic genoise.

Almond Butter Sponge, Makes one half-sheet

  • ¾ c. sifted flour
  • ¼ c. butter, melted and clarified
  • 3 whole eggs
  • 2 egg yolks
  • ½ t. vanilla
  • ½ c. sugar
  • 1 t. grated lemon rind
  • ¼ c. almond paste

Preheat the oven to 350. Grease half-sheet pan and line it with parchment.

Combine the whole eggs, one egg yolk, sugar, vanilla and lemon rind in the top of a double boiler. Warm gently and carefully to lukewarm.

In a separate bowl cream the almond paste with the remaining egg yolk. I found it easiest to smear the paste out with a spoon and then cream them together. Set this aside.

When the egg mixture feels warm, start to beat it with a hand mixer. Beat at high speed for about five minutes. It will triple in bulk and look like whipped cream.

Pour the almond paste mixture over the top and sprinkle with the flour.

Fold them in, drizzling the butter as you go. Don’t overmix, just fold until there aren’t any streaks of flour.

Spread the batter evenly in the pan without pressing it too much.

Bake about 15 minutes, until golden brown. Remove the cake from the pan and cool on a rack.


Four years ago: Hot Fudge Sauce
Three years ago: Wild Mushrooms Florentine
Two years ago: Peanut Butter Chip Cookies
One year ago: Mexican Sweet Bread (Conchas)


coconutcreamcake_17_little-house-dunes

by Heather Harris Brady

I couldn’t wait to share this cake with you because I came across a tip that is literally life-changing, thanks to Cooks Illustrated. Apparently if you process heavy cream in a food processor you get frosting – that lasts for days! Who knew?

This is my “When Harry Met Sally” tribute cake because, as you might remember, in the movie Meg Ryan is very particular that her wedding cake be coconut with chocolate sauce. This cake has two layers of coconut cream, with chocolate ganache in the center. You will have enough ganache left over to serve it on the side of each slice. I used finely shredded coconut for this recipe, like this:

Coconut Cream Cake, Makes one 8″ two-layer cake

  • 3/4 c. coconut milk
  • 1/2 c. finely shredded coconut (plus extra for coating)
  • 2/3 c. softened butter
  • 1 c. granulated sugar
  • 1-1/2 t. vanilla
  • 2 large eggs
  • 2 t. baking powder
  • 2-1/3 c. cake flour
  • 1 pint heavy whipping cream
  • 1 T. sugar
  • 1 t. vanilla
  • One recipe coconut pastry cream
  • One recipe chocolate ganache

Combine the shredded coconut and the coconut milk. Let stand for 10 minutes.

Preheat the oven to 350. Cream the butter and the sugar together well.

Beat in the eggs one at a time, then the vanilla and the baking powder.

Beat in the half the flour, then half the coconut mixture – repeat.

You should have a thick creamy batter.

Divide it between greased 8″ cake pans.

Bake for about 30 minutes, until the center springs back to the touch.

Cool the cakes on a rack, lightly covered with plastic wrap. Split the layers in half.

Put one half on a plate and cover it with coconut cream. Top with another cake layer.

Put half the ganache in the middle, between the two cake layers.

Now the magic part! Combine the whipping cream, sugar and vanilla in the food processor, with just the blade on.

Process for about a minute, until the cream has thickened.

Now process in 15-second pulses until you have what looks very much like soft-serve ice cream.

Cover the cake with the whipped cream. (Believe it not, it will keep very nicely in the refrigerator for days. I know – I didn’t believe it either. But I tried it and it worked!)

Then with more coconut. I used both finely shredded and the large flakes, just for fun.

Chill thoroughly and serve sliced with the reserved ganache. Store any leftovers in the refrigerator.


Four years ago: Migas (Mexican Egg Scramble)
Three years ago: Caramel Apple Cake
Two years ago: Butter Muffins
One year ago: Cheesecake Bars


everythingscones08_little-house-dunes

by Heather Harris Brady

This recipe was inspired by the oat bran muffin recipe I have that I like so much. While these scones are whole grain, they are lighter and fluffier than many a coffeeshop scone. They are also very light on sugar.

Feel free to make substitutions or additions to the mix-ins, that’s part of the fun!

Everything Scones, Makes about 9 5″ scones

  • 1/4 c. butter
  • 1 c. oat flour
  • 3/4 c. spelt flour
  • 1/2 c. white whole wheat flour
  • 1/2 c. regular all-purpose flour
  • 2 t. baking powder
  • 1/4 c. sugar
  • 1/2 c. old-fashioned oatmeal soaked in 1/3 c. milk
  • 1 t. vanilla
  • 1 t. almond extract
  • 2/3 c. whipping (heavy) cream
  • 1 c. bittersweet chocolate chips
  • 1 mashed banana
  • 1/2 c. shredded coconut

Preheat the oven to 400. Combine the flours, baking powder and sugar in a food processor bowl. Add the butter.

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Process to crumbs. (You can cut this in if you don’t have a food processor.)

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Add the soaked oatmeal and all but 2 T. of the cream and process for 10 seconds. Let this mixture sit for five minutes, so the flour can absorb the liquid.

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Add the rest of the cream, vanilla and almond extract. The mixture will be sticky.

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Turn the dough into a bowl and fold in the chips, coconut and banana.

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Pat the dough into nine dollops on a greased baking pan. Sprinkle them with coconut if you like.

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Bake for 12-15 minutes, until lightly brown.

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Remove the baked scones to a rack to cool.

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See, light fluffy whole grain goodness!

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Goodness smeared with butter 😉

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These are large scones, so you can cut them in half to serve if you like. They keep nicely for a few days at room temperature, wrap and freeze for longer storage.

ancientgrainscookies12_little-house-dunes

by Heather Harris Brady

I came up with these cookies after noticing boxes of “ancient grains cookie mix” at the grocery store – for $7 a box! When I use alternative flours I try to work with the different textures rather than against them. These cookies are chocolate peanut butter because everyone expects peanut butter cookies to have a more shortbready, crumbly texture by nature.

I used a blend of quinoa flour and spelt flour, in combination with some regular unbleached white flour and some extra wheat germ. These are good keepers, and are great with a cold glass of milk on the side.

Ancient Grains Cookies, Makes about 36 3″ cookies

  • 1/4 c. butter, at room tempertaure
  • 3/4 c. packed brown sugar
  • 2 large eggs
  • 2/3 c. natural peanut butter (The ingredient list should read: Peanuts.)
  • 4 T. dark cocoa (I use Hershey’s Special Dark.)
  • 1/2 t. salt
  • 1/2 c. quinoa flour
  • 1/2 c. spelt flour
  • 3/4 c. unbleached all-purpose flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 3 T. wheat germ
  • 1 t. vanilla
  • 1 c. bittersweet chocolate chips

Preheat the oven to 350. Combine the butter and sugar in a mixing bowl and cream until light and fluffy.

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Beat in the eggs one at a time.

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Beat in the peanut butter.

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Then the flours, baking powder and baking soda.

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Beat in the cocoa and then the chips. You should have a nice creamy batter.

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Drop the batter by spoonfuls onto a greased cookie sheet.

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Bake for 10-12 minutes.

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Cool complete and then store in an airtight container. These keep nicely for about five days. Freeze in a ziplock for longer storage. I freeze half the baked cookies and use them to replenish the cookie jar – but they aren’t bad frozen 😉

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Four years ago: Champagne Sabayon
Three years ago: Chard Quiche
Two years ago: Burmese Chicken Soup
One year ago: French Breakfast Puffs


gingercreams7_little-house-dunes

by Heather Harris Brady

I’ve never an actual copy of Farm Journal magazine, but I LOVE their cookbooks and whenever I find them in antique stores I buy them. This recipe is based on one from their Homemade Cookies cookbook, and if you can imagine a Lofthouse molasses cookie this would be it. They are big, soft and while there is a lot of molasses in them the flavor is more mild than a traditional molasses cookie.

The whiteness of the icing starts to fade after a few days, just FYI. I made a few changes to the original recipe, including the addition of fresh ginger. They are amazing with a glass of cold milk or a cup of hot tea. They also cut out beautifully, and would make beautiful hearts if your Valentine is a fan of molasses cookies.

Ginger Creams, Makes about 40 3″ cookies

  • 1 c. butter, at room temp
  • 1 c. packed brown sugar
  • 2 eggs
  • 1 c. dark molasses
  • 1 T. apple cider vinegar
  • 1 T. fresh ginger
  • 1 T. baking soda
  • 1/2 t. baking powder
  • 5 c. unbleached all-purpose flour
  • 1 t. salt

Icing

  • 2 c. powdered sugar
  • 1 t. white vanilla
  • 1 t. water

Preheat the oven to 350. Combine the butter and sugar in a mixing bowl. Cream until light and fluffy.

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Beat in the eggs, one at a time, followed by the vinegar, ginger and molasses.

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Beat in 4-1/2 c. flour, the baking soda, baking powder and salt.

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You should have a pretty brown dough. At this point you can chill it for 30 minutes if you like.

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Generously flour a work surface and roll out a portion of the dough. Cut out your shapes and put them on a lightly greased baking sheet.

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Bake for about 12 minutes, until the edges are lightly brown. Repeat, roll out and bake the rest of the dough.

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Stir together the icing ingredients. Add a bit more water if necessary, to achieve a spreadable consistency. Ice each cookie with a thin layer. Let the cookies sit out until the icing is dry.

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These cookies, when iced, are best within three days. Freeze uniced cookies in an airtight container for longer storage.


Three years ago: Meatloaf Sandwiches – The Lazy Cook’s Super Bowl Sunday
Two years ago: Grandma’s Chocolate Cookies
One year ago: Salted Butterscotch Pots de Creme


applepiebars15_little-house-dunes

by Heather Harris Brady

It’s hard sending a child to college, it’s harder still when they come home down two jean sizes! So part of the reason I don’t post as much lately is simply that I spend a lot of time baking and mailing. While I do bake a lot of my son’s favorites to send, I do try to mix in surprises – like these apple pie bars. Apple pie is one of his favorite desserts, but it’s hard to deal with in a dorm room with a tiny fridge and no place to wash up.

Given that, I tried to pack all the pie goodness in these individual servings that he can take out of the freezer as need arises. I started with a base from my chocolate oatmeal bars and took it from there. You could have these as-is, or you could fancy them up by plating them and topping each one with a scoop of ice cream.

Apple Pie Bars, Makes about 16 2.5″ servings

For the bars:
2½ c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) unsalted butter, at room temperature
1 c. light brown sugar
1 t. cinnamon
2 large eggs
3 cups old-fashioned oats
5 c. peeled and sliced baking apples

For the glaze:
1 t. vanilla
2 c. powdered sugar
1 t. water

Preheat the oven to 400. Combine the sugar and butter in a mixing bowl and mix well.

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Beat in the eggs.

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Mix in the rest of the dry ingredients.

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Reserve a cup of the mixture, press the rest into a greased baking sheet (mine’s about 14″ square).

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You’ll have to flour your hands, the dough’s quite sticky. Put the sheet into the oven and bake for about 12 minutes, until the edges start to lightly brown.

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While the crust is baking, heat two tablespoons of butter in a frying pan. When the butter’s melted add the apple slices.

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Saute over medium heat until the apples are just barely tender.

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Reduce the oven to 375. Spread the sauteed apples over the hot crust and sprinkle with cinnamon.

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Then dot the top with the rest of the reserved crust mixture.

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Return the sheet to the oven and bake for another 15 minutes, until the streusel is brown.

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Cut into squares while still warm.

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When the bars are cool stir up the glaze (just stir all the ingredients together) and drizzle it over the top.

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Once the glaze has set you can package them (for college shipping!) or store them in an airtight container. I would put them in the refrigerator to keep longer than two days.

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lemonsugarcookies11_little-house-dunes

by Heather Harris Brady

Anyone who’s been with this blog through the winter holidays knows that I have the same cookie lineup every year, but I continue to audition new prospects because never let it be said that I’m one to rest on my cookie laurels 😉

This is the first audition – a soft sugar cookie (which American readers will recognize as Lofthouse style). It has that same addictive cakey quality as the store-bought version, but with the twist of lemon poppyseed. It’s based on a compilation of recipes online with a few changes of my own. Sorry for the crappy picture, we’re really short on daylight at the moment!

I like the Scandinavian white-on-white coloring, but if you want to get crazy with frosting colors or sprinkles now would be the time!

Soft Lemon Poppyseed Sugar Cookies, Makes about 36 3″ cookies

  • 1/2 c. butter, at room temperature
  • 1 c. granulated sugar
  • 2 eggs
  • 1 t. lemon extract or bakery emulsion
  • Zest from two lemons
  • 3 c. flour
  • 1/2 t. baking soda
  • 1/2 t. baking powder
  • 3/4 cup Greek yogurt
  • 2 T. poppyseeds

For the frosting:

  • 1/2 c. butter, at room temperature1 cup butter, softened
  • 1 t. vanilla
  • 1 t. almond extract
  • 4 c. powdered sugar
  • 6 T. heavy cream

Combine the butter and sugar in a mixing bowl and beat until light and fluffy.

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Add the eggs one at a time, beating between each addition. Then beat in the lemon flavoring and zest.

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Combine the remaining dry ingredients and half of them to the bowl. Beat well. Then beat in the yogurt.

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Add the second half of the dry ingredients and beat for another minute.

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Scoop the dough out onto a piece of plastic wrap, wrap it up as a ball and refrigerate it for at least an hour. When you’re ready to bake preheat the oven to 425. (I know, hot for a cookie recipe!)

Turn the dough out.

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Roll it out to about 1/3″ thick and cut. (I only worked with part of the dough at a time so I could make sure I kept the thickness consistent.)

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Put the cookies on a lightly greased cookie sheet.

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Bake for 6-7 minutes. I took them out right around the 7-minute mark.

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While the cookies are cooling make the frosting. (I didn’t do the step by step here to keep the post length down.)

Beat the sugar and butter together, drizzling in the flavoring and half the cream. Mixture will be thick. Continue beating, drizzling in the remaining cream as you go, until you reach your desired spreading consistency. I have a stand mixer so I just turn it to high and let it run for about five minutes at this point. The longer you beat the creamier your frosting will be.

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When the cookies are completely cool frost them.

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You can leave them out, uncovered for an hour or so, and the frosting will crust over just a bit. I froze mine on the sheet and then stacked them between sheets of waxed paper in a freezer container to freeze until the holidays.

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Four years ago: 12 Days of Cookies
Three years ago: Russian Braids
Two years ago: Apple Clafouti
One year ago: Holiday Biscotti


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  • Ratatouille
  • Cloudy with a Chance of Meatballs
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