Updated: Mar 26, 2020
I'm an avid baker in the #sothkitchen, a food stylist in my former career, and a really good at home cook too. I enjoy cooking and baking up deliciousness and even make a wedding cake from time to time. I love my time in the kitchen and not to compare myself to a 1950's house wife but I really like when I get kitchen gear as gifts. I remember the scene in the movie Father of the Bride when the husband to be gifts his wife to be a blender and she cries hysterically at the horrendous gift. I was seriously excited about a blender when my husband gifted me an awesome one for Christmas one year. He really does know the way to my heart. I mean, think of all the healthy, delicious, organic fruits and veggies you can blend up.
I always get a handful of comments asking for the recipes so I thought I would add them to the blog. As you request them, they'll pop up here under #sothkitchen Recipe Spotlight.
I have had a lot of time home with my husband while he is on the IR and I've been trying to play around with new recipes and some old ones too. The Husband will pretty much eat anything I make and tell me how wonderful and perfect it is...good man. The teenager has quite the well rounded pallet but is particular in what she likes. She isn't a fan of sweets but really likes soft fluffy textures. I knew this cookie was going to be a hit the moment I read it. They are light, fluffy, airy, and just a touch of sweetness. You could frost them with your favorite buttercream recipe to pump up the sugar factor or like me, opt for just a light dusting of powdered sugar.
A note on ALL of my recipes....
I use certified Organic almost everything. Down to my dairy. And what I can't find organic (like the extracts) I make myself with my own homemade organic ingredients. I am all about QUALITY ingredients. Like my sweet baker friend Kathy says, "You start with shit, you get shit."
Not only can you tase the significant difference in each bite, it's just way better for you. Challenge me on that! Not to mention having complete control over what goes into your body and if you know me...I like control. You do you. You can easily substitute with your typical grocery store finds.
Also, a very important thing to note when baking...Unless it is otherwise noted...All ingredients should be at room temperature. When baking this is very important. Eggs, butter, milk, everything should be room temperature. So let the eggs, butter, and cream cheese sit out on the counter overnight. Also.....MEASURE PRECISELY. One of the most important parts of baking is measuring properly. If baking is your jam or you want it to be, I suggest you start getting in the habit of weighing your ingredients for precision.
One more thing. I add Reiki to everything I cook. Well, everything I touch really. All that really means is that I am intentionally putting good healing vibes in everything that we eat. Adding a touch of my hippie dippie ways to everything. It's also the love that you taste in every bite and what make my treats so damn good and so damn special.
Ok, now for the good stuff... the recipe! There isn't a printable version. This isn't that type of blog. You can screen shot this, bookmark the blog post, or add it to your notes, but save the trees and use less paper.
This recipe makes just around 2 dozen cookies if you make them on the smaller size or about 15 if you are like me and make them a bit larger to fit on the brim of a coffee cup
Be sure to chill the cookie dough for at least one hour. The dough can rest in the fridge for a coupe of days before use.
Pillow Soft Cream Cheese Cookies (adapted from pizzazzerie.com)
1 stick or 1/2 C room temp softened organic grass fed butter
4oz or 1/2 package of room temp softened organic grass-fed cream cheese
1 C organic cane sugar
1 organic cage free egg
2 tsp of almond extract (I make my own but you can also substitute with Vanilla extract)
1/2 tsp baking powder
1 3/4 organic unbleached cake flour
parchment paper for baking
1) In a large mixing bowl whisk together cake flour and baking powder; set aside
2) In a stand up mixer with the paddle attachment cream together butter and cream cheese until soft and well combined. Approximately. 1 minute.
3) Add sugar and continue to beat for an additional minute.
4) Add egg and extract. Beat until combined
5) In 3 parts add in flour mixture. Scrapping the sides along the way to evenly incorporate the ingredients.
*Chill batter in the fridge for at least 1 hour
*Preheat oven to 375 degrees F.
*Line 2 baking sheets with parchment paper
*Keep hands lightly floured as dough will be a bit sticky
6) Using your hands, roll out 1-2 inch balls and place evenly on cookie sheet
7) Use the bottom of a flat drinking glass dipped in flour to very gently press and flatten the cookie dough balls. Do not flatten too much or the cookies will not puff up.
8) Depending on your oven bake for 9-12mins. The moment you start to see the edges turn a golden brown remove them from the oven and let them cool on the sheet for a few minutes before transferring them to a cooling rack. Let the cookies cool completely.
There ya have it! Enjoy! And Happy Baking.