Cakey Cookies

These are almost like little mounds of cake. We have had them with strawberries and whipped cream as an alternative to biscuits for shortcake. These would also make delicious "Reverse Whoopie Pies" stacking two together with chocolate ganache. Another excellent combination would be to make a "sandwich" with hazelnut mousseline buttercream.


½ cup Unsalted ButterSoftened to room temperature
cups White Sugar
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 tsp Lemon JuiceFreshly squeezed
1 tsp Vanilla
½ tsp Almond ExtractDon't skimp on this
¼ cup Sour CreamAt room temperature
¼ cup Half and Half CreamAt room temperature
3   Egg/sAt room temperature
3 cups Flour, All Purpose, Unbleached


1 Preheat oven to 350 degrees.
2 Lightly butter two cookie baking sheets.
3 In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
4 In a large mixing bowl, beat together butter and sugar. Add vanilla and almond extract and continue to beat until mixture becomes light and fluffy.
5 Whisk together the eggs, half and half, and sour cream.
6 Add the flour mixture alternately with the liquid mixture, starting and ending with the flour mixture. The mixture comes out like a heavy cake batter.
7 Using a rounded tablespoon, place mounds of cookie mixture on the baking sheets, leaving about two inches between each mound. For smaller cookies, use a flat tablespoon of batter.
8 Bake 12 minutes for the large mounds, 10 minutes for the smaller mounds, until golden, puffed, and just a little "bouncy" to the touch. Note: for a more cookie-like cookie, let the mounds bake 3 or 4 minutes longer until they become more of a golden brown color and are firmer to the touch.
9 Remove from oven and use spatula to place on cooling racks.