Loaf LifeNaturally Aged News

Feb 13 2012

Happy Birthday to… Tillamook!
 

Most people are thinking about what they are going to make their sweetie for dinner tomorrow night, but there is a VERY important holiday (at least it’s a holiday in my mind) to celebrate today. February 13th marks Tillamook’s Birthday! 103 years ago several small creameries teamed up to form the Tillamook County Creamery Association and deliver the highest quality dairy products to consumers. That’s something that we are still proud of and live by today. In honor of the occasion, we made a Baby Loaf cake!

How are you going to celebrate? Make your own Baby Loaf cake? Maybe grilled cheese for dinner? The possibilities are endless…

~ Laura of the Tillamook Team

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Dec 22 2011

Sour Cream Sugar Cookies
 

It’s (almost) a shame to eat these pretty cookies!

Decorating sugar cookies has long been a tradition in my family. I enjoy getting a little artistic with my decorating (making cookies look like family members or celebrities is my favorite), while my brother seems to think that the more frosting on a cookie, the better. This recipe makes the best sugar cookies I’ve ever tasted; the sour cream keeps them fluffy and flavorful, and the frosting is creamy and oh-so delicious.

SUGAR COOKIES

1 cup Tillamook Unsalted Butter, softened
1 ½ cups white sugar
1 teaspoon vanilla extract
2 eggs
1 cup Tillamook Premium Sour Cream or Tillamook Natural Sour Cream
5 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

FROSTING

1-8oz package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners’ sugar
Food coloring (optional)
Sprinkles (optional)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, cream together softened butter, sugar, vanilla extract, and eggs. Add the sour cream. In a separate bowl, combine flour, salt, baking powder and baking soda, and gradually add to egg-sugar mixture. Cover and chill dough for 1 hour.

Roll the dough on a floured surface to 1/4 to 1/2 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cookies should be lightly browned at the edges. Remove from the baking sheets to cool on wire racks.

While cookies cool, beat together cream cheese and evaporated mix milk until smooth. Mix in vanilla extract, salt, and confectioners’ sugar, and beat until well blended. To color frosting, divide into separate bowls and add food colorings to each to desired intensity. Use a knife to frost cookies, and add sprinkles or other decorations as desired.

Yields about 5 dozen cookies

Tip: if you feel like you’re adding a lot of flower to make the dough un-sticky, try using confectioners’ sugar instead to keep the cookies sweet.

Do you have any fun sugar cookie decorating traditions? Why not be the first to make a Baby Loaf sugar cookie?!

~ Katie of the Tillamook Team

Image: Flickr/OakleyOriginals (Creative Commons)

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