BakingMommy.com

Yesterday, Amelia and I made Valentine’s Day cookies for Daddy.  I used a quick, simple recipe and not only did we make super yummy cookies, but we made one of my favorite mommy memories to date.  My little baking baby was right next to me every step of the way, even though a time or two I had to persuade her that baking cookies was far more fun than her beckoning toys.  Luckily she bought it.  She helped me crack the eggs, turn on the mixer, roll out the dough and cut out the cookies.  Amelia’s favorite shape is a heart, which, I think (as her not- biased- at- all mom) says a lot about her sweeter than buttercream personality.  She was soooo excited that the cookies were heart shaped and kept exclaiming, “HEART! COOKIE!”  I narrated every step in a rather ridiculous sing song voice, which she seemed to think was hilarious. Can you tell I’m trying my darndest to spark her interest in baking (not to mention shopping, which I know will eventually lead to trouble, but oh well!)

Decorating was even more fun.  I pre-iced the cookies after they had cooled, and set up a decoration buffet.  I sat her at the table and set bowls of various sprinkles and sparkling sugar in front of her and let her go to town.  Naturally, she sampled as much as she decorated and kept looking up at me saying, “mummmy!” (yummy) with her eyes lit up like the Fourth of July.  Love, love, LOVE my girl.  She’s my best little friend and my silly little partner in crime.

Easy Cream Cheesy Sugary Cookie

1 (17.5 oz) dry sugar cookie mix

4 oz. cream cheese, softened

2 eggs

1 Tbls. vanilla extract

1/4 tsp. almond extract (if you don’t like almond flavoring, leave it out.  If you love it, add a little more!)

1 c. all purpose flour

flour for dusting.

Directions

Preheat oven to 350.  In a bowl of electric mixer, mix the cookie mix with the cream cheese until its crumbly.  Mix in eggs, vanilla and almond flavoring and mix until combined.  Add flour and mix just until the dough is unsticky enough to remove from the bowl.  Turn the dough out onto a floured surface and knead until it is firm enough to roll out.  (I had to add a little more flour)  Roll out to 1/4 inch thickness and cut into any shape you want!  Place on an ungreased cookie sheet (I still lined mine with parchment paper) and bake for 8 minutes until edges are lightly golden.  Cool completely on cooling rack before decorating.

Get Creative!

This simple, basic recipe can be molded into all sorts of different cookies!  Add lemon flavoring and a little lemon zest and dust with powdered sugar after baking!  Sprinkle cinnamon and sugar on top for a simple treat!  Press dough into mini muffin tins and fill with buttercream after baking and cooling!  Have fun with it!

My little Betty Crocker

The most beautiful cookies in the world

A better look at the most beautiful cookies in the world

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