This was another vintage cookbook inspiration, from one of my absolute favorites, a collection of Shaker community recipes published in the 50s. Each of the recipes sounds wonderfully good in their simplicity and groundedness. There’s no extraneous anything, just simple techniques applied to the ingredients they grew or raised. I use the phrase “wonderfully good” because it’s the description the author applies to these cake like sour cream cookies. I played around with the recipe a bit, and reworked it for a modern kitchen, but straight from the oven these cookies have a marshmallow flavor and sponginess that is unique to any cookie I’ve ever had. As they cooled, and I tried them again (a cook must test her food, after all) and was able to enjoy their true flavor and texture: tender and so simple. They needed something.
I tried sandwiching jam between them, and it was good, but all I could taste was the jam. I needed to find something equally simple, but that would emphasize the mild sweetness and tang of the cookies. Cream cheese frosting improves almost anything, so I went with that. Well, the results were delicious! Or should I say, wonderfully good? Enjoy!
Makes 2 dozen
3/4 cup sugar
1/4 cup brown sugar
3 eggs, beaten
1 cup sour cream
3/4 teaspoon soda
1/4 teaspoon nutmeg
3 cups flour
1 teaspoon vanilla
Pre heat oven to 400F
Cream sugar and beaten eggs, and add sour cream. mix dry ingredients and add to egg mixture. Drop 1-inch spoonfuls on lined cookie sheet. Bake for 10 minutes and then cool on a rack. These are wonderfully good.
3/4 cups unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 tablespoons cup light brown sugar, packed
1 teaspoon vanilla extract
pinch of salt
1 1/2 cup powdered sugar
Cream the cream cheese in an electric mixer until light and a little fluffy, add the butter, beating for 1-2 minutes, or until combined. Add the brown sugar, and beat until combined. Turn the mixer to low and add the powdered sugar. Turn the mixer on a low speed so it doesn’t blow out everywhere. Finish with the pinch of salt and vanilla extract, beating until just combined.
Spread on the flat side of one cookie and sandwich with the other. Enjoy!