The world feels painfully loud, yet painfully quiet. It’s loud because we as a community of humans are finally standing up and addressing the systemic inequality that has drowned society forever. It also feels painfully quiet because each day I notice how there are still many inequalities and adversities going unmentioned. The world is a sad place. It is. It is also a beautiful place. It is.
I’m trying to find the beauty — and I’m slowly finding it. I see it in the summer sun, the sentences found in my books, the smiles in my parent’s eyes, and the mindless weekly FaceTime calls with friends. I’m trying to find the beauty. It seems very shallow and far, and at times, I wonder if the beauty is all a facade. Is every beauty layered with a burden? The summer sun produces sunburns. The sentences found in my books can contain the writer’s distilled pain. The smile in my parent’s eyes can be overcome with sadness. The weekly FaceTime calls can only happen with technology devices that are manufactured in inhumane ways. The burden within the beauty. Does acknowledging it make it less beautiful?
I’m still trying to make sense of my place in this world. I seek to bring beauty. I seek to make the world better.
I know my blog is starting to sound like a sad song, but I hope my recipes and colorful pictures show you all that there is still light. There is beauty. Somewhere. We just have to find it.
Lofthouse Sugar Cookies
- 1/2 cup unsalted butter, soften
- 3/4 cup sugar
- 1 eggs, room temperature
- 1/3 cup full fat free Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1-3/4 cup flour
- 1-1/2 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 teaspoon vanilla extract
- 2 cups of powdered sugar
- 2-3 tablespoons heavy cream*
- Food coloring*
- Cream together butter and sugar until well combined.
- Add egg, scrape down the sides.
- Reducing speed to low add Greek yogurt (or sour cream) and vanilla until mixture is combined.
- In another bowl, whisk together flour, cornstarch, baking soda, baking powder, cream of tartar, and salt.
- Combine the butter-mixture with the flour-mixture until a dough-like consistency forms.
- Cover the dough with plastic wrap and allow dough to rest in the fridge for one hour (or longer).
- Once dough has rested, pre-heat the oven to 375 degrees. Begin to form dough balls and place on greased cookie sheet (if you need to bake one tray at a time, put dough in the fridge between baking).
- Put cookie sheet on the middle oven rack and bake for 8 minutes. Turn cookie sheet half way through (at 4 minutes).
- Once out of the oven, allow the cookies to cool on the tray and then transfer onto wire rack.
- Once the cookies have cooled completely, make butter cream frosting.
- Cream butter. Once creamed, add salt, vanilla, and powdered sugar until frosting texture forms. Depending on your taste profile, you may need to add more sugar. Add heavy cream, if needed. Mix in food coloring.
- Layer the buttercream onto the cookie and decorate with sprinkles.
- Recipe from here
- Greek yogurt or sour cream helps make the texture of this cookie soft. Don’t skip it. You’ll need the full-fat variety.
- Make sure your eggs and butter are at room temperature. This makes a real difference.
- Allow the cookies to cool completely. They back fast, so keep an eye out!
- The frosting may or may not require heavy cream; it varies on day, temperature, etc. I didn’t need it, but you may.