Blueberry Lemon Mini Bundt Cakes


I am absolutely obsessed with my new Wilton mini Bundt pan (not sponsored) and even more obsessed with these delightful lemon blueberry mini Bundt cakes!  I found this recipe on Rachel Conner’s blog, Bakerita. I must say her recipes are all ridiculously amazing.

I had never made mini Bundt cakes before, so I made a double batch this weekend and I was able to perfect them – both in appearance and taste.   As you know, practice makes perfect and these Bundt cakes could not look any more delectable or taste any yummier!

I want to share a couple tips I learned.  Greasing the pan is key!  Make sure the mini Bundt pan is greased very well with non-stick cooking spray and lightly dusted with flour. Also, use the exact amount of blueberries – 1/2 of a cup.  Too many blueberries cause the cakes to stick to the pan due to the excessive amount of moisture. If using whole berries, toss them in flour; this prevents the berries from sinking and sticking to the bottom of the pan.  Baking has always been enjoyable and relaxing to me.  I have learned and grown from practicing and receiving tips from others and now I love sharing my baking tips with others.  Sharing tips and offering suggestions is important for perfecting recipes and making dishes that turn out delightful every time.

Alright, enough of that, let’s talk about how extremely delicious and adorable these mini lemon blueberry muffins are!  Out of two batches (that’s forty muffins!), there is not a single one left!  My co-workers complimented me on how adorable and yummy they were.  They are so rich in flavor, moist, buttery, lemony, with perfect blueberry flavor, it’s impossible to describe what I love the most about them.  I guarantee you’ll go running back for more!   Oh, and did I mention the glaze? I can’t even describe what a wonderful addition it is – absolutely divine.  I promise these mini Bundt cakes will be your next obsession too!

With such bright, fresh flavors, they are perfect for spring; so make sure to stop by your local market for fresh lemons and blueberries and don’t forget to pick up a Wilton (not sponsored) mini Bundt pan and get baking!

Please feel free to share your comments or feedback. Happy Baking!

Author Rachel Conners- Recipe Adapted from America’s Test Kitchen Family Baking Book

Ingredients Batter

2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup buttermilk room temperature
1 tablespoon vanilla extract
3 tablespoons fresh lemon juice
2 tablespoons lemon zest
1 1/2 sticks unsalted butter, softened and cut into chunks
1 1/3 cups granulated sugar
2 large eggs room temperature
1 large egg yolk room temperature
1 cup fresh or frozen blueberries

Ingredients -Glaze

1 1/4 cups powdered sugar (I used 1 3/4 cups)
1/2 cup fresh blueberries
Zest of a lemon
1 tablespoon fresh lemon juice

Instructions- Batter

•Preheat oven to 350 degrees. Grease each muffin pan with a non-stick cooking spray and lightly dust each muffin pan with flour.

•In medium bowl mix together flour, salt, baking powder, and baking soda. Whisk together buttermilk, vanilla, and lemon juice in a separate glass bowl.

•In large mixing bowl or stand mixing bowl, combine butter, sugar and lemon zest.  Mix on medium speed for approximately 4 minutes or until light and fluffy. Add eggs and one egg yolk, one at a time, until well combined.

•Add 1/3 of flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour and remaining buttermilk mixture. Fold in remaining flour until just incorporated. Fold in blueberries.

•Fill each mini Bundt pan 2/3 of the way full. I used a pastry bag and cut a small hole in the bottom and squeezed the batter into the cups; then used a small spatula to make it flat. This aids in making the Bundt cakes flat on the bottom. The Wilton (not sponsored) Bundt pan I used makes 20 mini Bundt cakes.

•Bake 15-20 minutes.  For larger individual mini Bundt pans, bake for 25-30 minutes. Oven temperatures vary so I suggest checking them after 20 minutes. Let cakes cook 20 minutes before removing them from the pan and placing them on a cooling rack. Note- If you try to remove them too soon, they will not easily come out of the pan.

Lemon Blueberry Bundt Cakes Plain

Instructions- Glaze

•Combine all ingredients in a blender and puree until blueberries are blended and glaze is smooth. Add more powdered sugar if you like a thicker glaze. I used 1-3/4 cups of powdered sugar. Pour over cooled cakes. Enjoy….

•Author Rachel Conners- Recipe Adapted from America’s Test Kitchen Family Baking Book

Best Ever Buttermilk Wheat Waffles



Recently, my brother, sister-in-law, and I went to an organic, all-natural market where my brother purchased whole-grain frozen waffles.  I was shocked at the price!  I kept thinking that I could come up with a recipe and freeze the waffles myself.  On hectic and busy weekdays, I can now pop one in the toaster – it’s all about convenience, knowing what you are eating, and saving money, right?

These waffles are by far the best buttermilk waffles I have ever eaten! They are extremely healthy and are made from a blend of whole-wheat and all-purpose flour, plus nonfat buttermilk. The ingredients combined make a waffle which is exploding with flavor and is light and fluffy!

This recipe originated from Eating Well Test Kitchen but I made a few adjustments.  They taste delicious with fruit and Reddi Wip (not sponsored) or home-made whipped cream.  Or you can be creative and top with any of your favorite toppings!  They are extremely simple to make and don’t take much time, which is what I love the most.  I made a double batch and froze several waffles in freezer bags.

Shockingly, my son really loves them as well; he’s never been overly excited about anything whole-wheat.  He couldn’t even tell they had wheat flour in them and gobbled up two straight from the waffle maker. Waffles have always been one of my favorite breakfast foods but these are now my #1 favorite breakfast foods! Hope you enjoy these waffles as much as we do!  Recipe is below.

Oh and yes, I didn’t forget to share some with my brother and sister-in-law!


1 cup all-purpose flour
1 cup whole-wheat flour
1 tablespoon table wheat bran
1 tablespoon wheat germ
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon table salt
1/4 teaspoon baking soda
2 cups nonfat buttermilk
1 large egg (separated)
1 tablespoon canola oil
1 tablespoon vanilla extract
2 large egg whites
2 tablespoons sugar


Stir together dry ingredients, all-purpose flour, whole-wheat flour, wheat bran, wheat germ, baking powder, cinnamon, salt and baking soda in a large bowl.

Whisk buttermilk, one egg yolk, oil, and vanilla in a bowl. Note- I use a large glass measuring cup.

Add wet ingredients to the dry ingredients and stir until moistened be careful not to over stir.

Beat 3 egg whites in mixing bowl with mixer until soft peaks form. Add sugar and continue beating until stiff and glossy about 4 minutes. Whisk 1/4 of the beaten egg whites and sugar mixture into batter. Fold in remaining beaten egg whites and sugar mixture with a mixing spatula or spoon.

Preheat waffle iron, spray with non-stick cooking spray with flour ( I prefer Pam non-stick cooking spray; not sponsored). Use a measuring cup to fill the waffle iron two-thirds full with batter and cook until waffles are crisp and golden, about 5-6 minutes. Repeat until you’ve used all the batter.

Top with fruit and drizzle with your favorite syrup.


Cheesecake Stuffed Strawberries


Are you ever trying to brain storm what to make when you have guests coming over? Well, this is me; I am always trying to come up with something inexpensive to prepare which doesn’t require a lot of time to prepare it.  I recently made these cheesecake stuffed strawberries for some guests I had over on a Saturday afternoon and they were a huge hit!  They were super simple to prepare and looked and tasted as if I spent half my day making them.  They’re delicious strawberries stuffed with a cream cheese and powder sugar mixture; topped with a blueberry and sprinkled with graham cracker crumbs. The filling taste just like a rich and creamy cheesecake!

Finger foods are always a big hit in my opinion; I just wish I would have doubled the recipe because my guests ate them up so quickly.  I suggest when making this recipe you allow the cream cheese mixture to set up in the refrigerator for at least an hour after making it.  This allows the filling to firm up a bit and it looks prettier when you pipe it into the strawberries.  Also, you can sprinkle your strawberries with just about anything you’d like.  These are just a few suggestions; crumbled Oreo cookies, almonds, pecans or chocolate chips.  Next time I make them I am going to sprinkle them with vanilla Oreo cookies! Yum…

I know you and your guests will absolutely love these heavenly stuffed strawberries and I dare you to only eat one!  Please feel free to leave your comments and feedback below.


1 pound of fresh strawberries
8 oz. cream cheese
3/4 cup powdered sugar
1 teaspoon vanilla
Graham cracker crumbs (optional)


•Rinse and cut stems from the strawberries so you have a flat end.

•Slice an “X” in the tip of the strawberry be careful not to cut all the way through the strawberry.

•Beat cream cheese, powdered sugar and vanilla in a bowl for 2-3 minutes until light and fluffy.

•Place filling into a piping bag with a tip or if you don’t have a piping bag and tip use a zip lock bag and cut a small hole in the bottom of the bag to pipe the filling into the strawberries.  Note- I suggest placing in refrigerator for one hour to firm up.

•Open the strawberry and carefully pipe the filling into each strawberry.

•Top with a blueberry and sprinkled graham cracker crumbs.

•Allow to chill for 1-2 hours in refrigerator before serving.

•Store in airtight container in refrigerator for up to 2-3 days depending on how fresh your strawberries are .

Old Fashioned Sour Cream Doughnuts


What better time to dunk a yummy homemade donut into coffee than a beautiful Sunday morning. I have to admit I stepped out of my comfort zone by making donuts. Being a new blogger definitely has its pros and its cons.  One pro, being able to get great ideas from other bloggers and being inspired to try them and a con, being I want to make and eat every single recipe I see lol… Scrolling through Instagram admiring food photos isn’t the smartest thing to do when you’re hungry.  I have been admiring other bloggers food photos of side dishes, cakes, muffins, soups, donuts and etc… I am pretty well-rounded when it comes to baking and cooking but making donuts was one of those things I never thought I could do.  I knew I could make them, the question was would they turn out? Would they look scrumptious like all the pictures of the ones I see on Pinterest and Instagram?  I didn’t think I could make donuts that turned out, until I made this donut recipe I came across on Pinterest posted by Annalise from Completely Delicious.

These donuts are absolutely divine in every way, crunchy on the outside and soft and fluffy on the inside.  Super simple to make and almost every ingredient I had in the cupboard or refrigerator.  The only thing I believe I’d do differently next time is fry them in coconut oil.  To me regular oil is heavy and leaves an after taste.  Other than that I would not change one thing about this recipe.  These donuts were incredibly simple and took very little effort and time to make. Besides the hour to allow them to sit up in the refrigerator it took maybe 45 minutes to make them from start to finish.  Who ever thought something so delicious could be prepared in such a short time, not me!

I am really proud of myself for stepping out of my comfort zone and taking on a new challenge and extremely grateful I came across this recipe.  If you have felt the same way about making donut’s you must give this recipe a try;  you will soon see how simple it really is to make donuts.  All the credit for this scrumptious donut recipe goes to Annalise from Completely Delicious!  If you don’t have a donut cutter you can use two differently sized round biscuit cutters. I used my biscuit cutter and the bottom of a large decorating tip. But, since I plan on making these donuts on a regular basis’ I will be getting a stainless steel donut cutter soon.

If I sound all over the place I apologize as I am still not feeling well from my dental procedure last week. I can’t wait to feel better this toothache has been a nightmare. I am ready to be pain-free and back to my regular routine! I hope you enjoy this recipe as much as I did and please feel free to leave your comments and feedback below.

Servings:  Makes 12 donuts and holes

Ingredients Donuts

2 1/4 cup cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons butter (room temperature)
2 large egg yolks
1/2 cup sour cream
2 cups Canola oil (I prefer coconut oil)


•In a bowl sift together dry ingredients including flour, baking powder, salt and nutmeg.

•In a stand mixer with a paddle attachment mix together butter and sugar until creamy. Mix egg yolks in one at a time.  Fold dry ingredients in thirds alternating with sour cream and ending with flour. (I actually did this part by hand due to not having a paddle attachment for my mixer). Dough will be sticky this is normal.  Cover and place in refrigerator for one hour.

•On a floured surface roll out dough with a rolling-pin about 1/2 inch thickness. Use donut cutter or 2 different sized biscuit cutters dipped in flour; cut out as many as possible. Note: Avoid twisting the cutter when cutting; use an up and down motion this allows the donuts to rise all the way when frying.  Dough makes approximately 12 donuts depending on cutter size. I got 14 donuts but I used a smaller cutter.

•Fry a few donuts at a time in 2 inches of canola oil (I prefer coconut oil) using a deep fry thermometer; allow temperature to get to 325 degrees. Be careful not to overcrowd the pan.

•Make sure to closely watch the donuts so they don’t burn. Cook on each side 2-4 minutes. Mine took about 4 minutes on each side at 2 minutes on each side they were still doughy.

•Line cooling racks with paper bags or paper towels and place donuts on them to cool. The bags absorb all the excess oil.

 Ingredients Glaze

3 1/2 cup sifted powdered sugar
1 1/2 teaspoons corn syrup (I used light)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water


•Whisk sifted powdered sugar, corn syrup, salt, vanilla extract and hot water in a bowl; whisking until smooth and creamy. Dip each donut into the glaze; totally immerse the donut. Lay donuts on a cooling rack with foil or parchment paper underneath to catch any excess glaze. Allow to set up for 20 minutes. I sprinkled mine with powdered sugar after they were completely set up.

•Donuts taste the best the day you make them but they can be stored in an airtight container for a couple of days.

From Hand Forged Doughnuts via Completely Delicious

Better Than Takeout Sesame Chicken


Well, everyone this past week has been a very long week for me.  After having a tooth extracted yesterday and being in pain for over a week I think I’m almost ready to dive back into my regular routine.  My poor neglected son has eaten frozen dinners the past couple of days; since I felt a little better today I wanted to whip up something quick and easy. This sesame chicken recipe also offered me something easy to chew (rice) lol.. Yeah, rice how exciting right?… I actually cut the chicken up into tiny pieces and was able to have a few bites mixed with the rice; I have to admit the sesame chicken tasted delicious! I only wish I could have eaten an entire plate full.

I found this sesame chicken recipe a few weeks ago on Pinterest as I was searching for some new Chinese/Asian meals to prepare.  Knowing I could  enjoy the rice smothered with sauce and knowing my son really loves Chinese takeout, I figured this was the perfect recipe for me to make today. The sesame chicken really does taste better than any Chinese takeout I have ever eaten. The coating is light and the sauce is a blend of several of my favorite Asian ingredients. I served it with a side of steamed broccoli;  I been trying to incorporate as many food groups as I can into each of my meals.

In the past, I have made stir fry, fried rice and egg rolls but I wanted to learn to prepare more varieties of Chinese/Asian dishes. This recipe was quick and simple to make, the only process which took a little time was frying the coated chicken; it has to be fried in thirds and watched closely so it doesn’t get overly brown.  Other than that, it was ready in less than an hour.  Almost all of the ingredients I purchased from the Chinese/Asian food isle at my local grocery store; I like the Sushi Chef (not sponsored) brand the most.  The recipe is definitely one of those recipes I am super excited about sharing.

I am afraid I may have over done it today so I have my ice pack in hand and I am headed back to the sofa to rest.  I hope you enjoy this recipe and please feel free to leave your comments below!

Author: Nancy- Life made Simple

Servings 4-6

Ingredients Sauce

1 1/4 cup low-sodium chicken broth
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
1/2 cup low-sodium soy sauce
1 tablespoon sesame oil
1/2 teaspoon garlic powder ( I used garlic salt)
1/2 teaspoon red chili paste
1/2 teaspoon ground ginger
1 tablespoon cornstarch or tapioca flour (I used corn starch)
1 tablespoon water

Instructions Sauce

•In a medium bowl whisk together chicken broth, honey, brown sugar, rice wine vinegar, soy sauce, sesame oil, garlic powder, red chili paste and ground ginger; set bowl aside.

Ingredients Chicken

1 1/2 pounds boneless skinless chicken breasts, cut into 1″ cubes
1 cup corn starch or tapioca flour (I used corn starch)
2 large eggs beaten
2 cups vegetable oil (for frying)


1 tablespoon raw or toasted sesame seeds
1 green onion thinly sliced (optional)


•Preheat oven to 325 degrees

•Place chicken chunks in bowl of whisked eggs and toss. Allow excess egg to drip off and place in zip lock bag full of cornstarch or tapioca flour. Shake until evenly coated.

•Heat vegetable oil in a large sauce pan, fry chicken in 3 intervals allowing chicken to get golden brown. Transfer to a plate lined with paper towels to allow all the extra oil to be absorbed.

•Add fried chicken to a 9x 13 greased baking dish. Mix 1 tablespoon of corn starch and 1 tablespoon of water in a small bowl, whisk until smooth; add to the sauce mixture and whisk. Pour into pan with chicken; making sure the chicken is evenly coated with sauce.

•Place in preheated oven uncovered for 40-45 minutes, stirring every 15 minutes or so to keep chicken covered with sauce and to keep sauce from sticking to pan. Sauce will thicken over time.

•Remove and sprinkle with sesame seeds; garnish with sliced green onions.  Serve over white rice.

Notes- This dish is best baked to help develop the flavor of the sauce, to thicken it and to make the chicken tender.  If you need to save time you can fry the chicken and make the sauce in a separate sauce pan; allow to thicken and pour over chicken.


Cheesy White Spinach Lasgna



Everybody I know loves lasagna! It’s the perfect dish to make for your sweetheart on Valentine’s Day and the leftovers will be a treat for several days. Lasagna has always been a dish I enjoy making but I always seem to be rushed when I prepare it. I never really have the time to put it together the way I really want to.  This weekend I made this lasagna recipe, it’s similar to a recipe I found online but I tweaked it quite a bit to make it my own.  It honestly is the best cheesy spinach lasagna I have ever eaten in my entire life and my son will totally agree!  Preparing this recipe was enjoyable; I took my time and carefully placed each layer together. I layered the creamy cheesy sauce, lasagna noodles, ricotta filling and cheese in several layers and baked it to perfection.

I chose to use low- moisture mozzarella, Parmigiano-Reggiano, and Gruyère cheese. The Gruyere cheese is a specialty cheese; you’ll need to look in the specialty cheese section in your local grocery store to locate it.  Gruyere is a hard, traditional, creamy, and unpasteurized cheese from Switzerland.  It’s a rich cheese which melts to a smooth and creamy texture making a flavorful sauce.  It’s important to use a low-moisture mozzarella in this recipe as it has a better meltablity than fresh mozzarella.  These two cheeses are what makes this sauce so creamy and outstandingly delicious.

Fresh ingredients are always my first pick but you can use chopped frozen spinach if you choose.  It’s best to use a 3 ingredient ricotta; it will state on the container if it is a 3 simple ingredient ricotta. I used Lamagna original ricotta (not sponsored).  It’s all about the ingredients in ricotta and you want a ricotta with no trace of a grainy texture; instead you want a ricotta which is silky and rich.  If you can’t find a 3 ingredient ricotta at your local store it’s best to replace the ricotta with whole milk cottage cheese.  This lasagna comes out with a caramelized cheesy topping and bakes to perfection! It’s wonderful with some fresh garlic bread.

I promise you’ll absolutely be in love with this lasagna recipe and so will your sweetheart!

Ingredients- Spinach

2 tablespoons of extra virgin olive oil
1 chopped green onion
1 tablespoon minced garlic
1 1/2 pounds of fresh spinach
Salt and pepper to taste


•Heat olive oil in large pan over medium heat. Add green onion and garlic; sauté.  Add a dash of salt and pepper.  Stir in half the spinach and allow to sauté until spinach begins to wilt; add remaining spinach. Continue to sauté and stir.

•Drain spinach and squeeze out all excess moisture. Allow to drain in a wire mesh strainer while preparing the ricotta in the next step.


24 ounces of 3 ingredient ricotta
2 eggs
1/2 cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon of fresh or dried oregano
1/2 teaspoon fresh or dried basil
1/8 teaspoon of garlic powder

•Place half of the ricotta, 2 eggs, the Parmigiano cheese, oregano, basil and garlic powder in the bowl of a food processor; process until ingredients are well blended about a minute.

•Add (completely drained) spinach to food processor; pulse 6-8 times until spinach is chopped and evenly mixed into ricotta mixture. Spoon mixture into another bowl; add remaining ricotta and mix well.  Set aside.


4 tablespoons butter
1/4 cup flour
3 1/2 cups milk
8 ounces/1 cup Gruyère cheese
8 ounces/1 cup low-moisture mozzarella
1 teaspoon nutmeg


•In a medium sauce pan on medium heat melt butter; add flour in intervals while whisking until it starts to become thick; add milk in intervals while constantly whisking. Continue to whisk until the sauce is smooth and comes to a slight boil.

•Remove from heat; add 3/4 cup of mozzarella and 3/4 cup of Gruyère cheese. Whisk until creamy and smooth. Note- this is when you’ll taste test to see if you need any additional salt to taste.


•Preheat oven to 400 degrees

•Do this step in phases. You will need 1 pound of lasagna noodles. Boil 4-6 noodles at a time for 6-8 minutes (you want to under-cook) then remove them and place in a strainer; run under cold water. Boil additional 4-6 noodles; complete the same process until the entire pound of pasta is boiled. Once noodles are cooled allow them to dry on a kitchen towel on the counter.

•Cover bottom of lasagna pan with a thin layer of sauce about 1/2 cup. Add a layer of noodles; top with ricotta mixture. Note- you can cover heavily I had a lot of ricotta left when I got to my last layer. Continue to layer sauce, noodles and ricotta. The last layer should be sauce; sprinkle remaining mozzarella and Gruyère cheese on top. Cover with foil; bake for 20 minutes. Remove foil; bake an additional 25 minutes or until the top of the lasagna is caramelized and lightly browned.

•Allow lasagna to set up for 10-15 minutes before slicing and serving.


Grandma’s Cutout Cookies


Valentine’s Day wouldn’t be the same without my grandma’s famous cutout cookies.  This recipe was her Aunt Gertrude’s recipe; I remember the cookies as my grandma’s so that is what I call them.  Do you feel the same way about a particular recipe?   A recipe which was passed down from generation to generation but whomever you remember making it all the time is who you say it belongs to. lol…. Well, that’s this recipe…. It’s my grandma’s!

My grandmother made these cookies often; the funny thing is she never put frosting on them.  They were still delicious as ever and they were everybody’s favorite cookie.  She would use 1/2 lemon extract and 1/2 vanilla extract to give them a lemon twist.  I myself prefer them with vanilla; you may enjoy the lemon twist as well.  They are by far the best cutout cookie I have ever eaten! Soft and chewy… They’re truly an addicting cookie; I have to limit the number I eat at once or I’d eat 4 or 5 with no problem what so ever.

Decorating the cookies has never been my forte but I have been learning how to use royal icing; watching tutorials on how to decorate the cookies has been very beneficial and I have come a long way.  Just this past holiday season I learned how to make royal frosting and decorate the cookies more professionally. Decorating the cookies is relaxing to me and I truly enjoy spending the day making my cookies look beautiful.  If you choose to frost them with royal icing I suggest the Wilton (not sponsored) frosting recipe.

I am a bit particular and have to roll them out to a certain thickness.  When you cut out the cookies with a cookie cutter try to avoid twisting the cutter as this prevents the cookies from rising completely; just press down firmly and pull up. My mom actually taught me this when making biscuits;  She made me compare the two so I twisted one while cutting them out and let me just say the one I twisted didn’t rise as much as the ones I didn’t twist.

The amount of flour varies; I know the exact consistency the dough should be because I have made them so many times so I don’t normally measure the flour; this time I counted the number of cups of flour I added; it was around 5 1/2 cups.  Start with 4 cups and add more until the dough is no longer sticky; you shouldn’t need more than 5 1/2 cups of flour.  Also, try to avoid over kneading the dough; this will make the dough tough and they won’t be as moist.  Allow the dough to refrigerate at least an hour.  My grandma would let her dough stay in the refrigerator overnight wrapped in Saran wrap but this is not necessary.

I prefer a thicker cookie so I roll my dough out to be a little over a 1/4 inch thick. You can bake one cookie to test the thickness; if it’s too thick or too thin adjust the thickness of your dough.  Oven’s vary so baking times may vary between 10-12 minutes or until the bottoms and sides start to turn light brown.  You don’t want them to be too brown just slightly brown. If you’re looking for a cookie to serve with coffee or tea these are great without the frosting; if you like a traditional cutout you can frost them.  I have included my butter frosting below. The cookies stay fresh for over a week in an airtight sealed container.

The number of cookies you get out of this recipe depends on the size cookie cutter you use. I know this recipe will be your new favorite cutout recipe.  I hope you enjoy these cookies as much as I do. Please feel free to share your comments below.

Ingredients Cookies 

1/2 cup butter room temperature
1 1/2 cup sugar
2 eggs
1 cup sour cream
1/2 teaspoon soda
2 teaspoons baking powder
1 teaspoon vanilla extract
5-5 1/2 cups flour start with 4 cups and add up to 5 1/2


•Preheat oven to 350 degrees; line cookie sheet with parchment paper

•In a medium bowl cream butter and sugar together until light and fluffy. Add eggs one at a time stirring until completely mixed well; add sour cream and vanilla and mix.

•Add soda, baking powder and flour in one cup increments mixing well after each cup. Add flour up to 5 1/2 cups until the dough is not sticky. You may want to use your hands. Avoid mixing all the flour in; leave a tad bit flour showing on the outer surface of dough.

•Chill 1-2 hours or until firm.

•On a lightly floured surface roll out dough to 1/4 inch thickness. Cut out using desired cookie cutter shapes.

•Place on prepared cookie sheets and bake for 10-12 minutes until edges and bottoms are lightly brown. Remove from oven; place on cooling racks.

Ingredients Frosting

1/2 cup butter room temperature
1 pound powder sugar
1 teaspoon clear vanilla flavoring or vanilla extract
2-4 tablespoons milk
Dash of salt


•Beat butter, vanilla and on medium speed until creamy; add powder sugar in intervals with milk. Once all the powder sugar and milk have been added turn speed up to high and whip for 5 minutes until light and fluffy.