Foote Creek Bed and Breakfast
Cut sugar into softened butter. Blend in eggs and vanilla. Add flour, baking powder, baking soda, and salt. Lightly mix. Add south cream and mix well.
In greased mammoth muffin pan layer batter, fresh or frozen berries, more batter, more berries until about ¾ full. Sprinkle tops with sugar and cinnamon. Bake at 350° F. for 18–20 minutes or until inserted wooden toothpick comes out clean. Makes 8–10 large muffins, 18–20 regular-sized muffins baked for about 15 minutes. Serve with a dusting of confectioner’s sugar.
For the Frosting
Beat the butter and 1½ cups sugar together in a large bowl until fluffy, 3-5 minutes. Add vanilla and eggs and mix until combined. Add the dry ingredients (flour, baking powder, salt) and mix until just combined, about 30 seconds. Chill the dough.
Preheat oven to 350° F. Roll chilled dough into one big cookie and place on a round baking stone. Sprinkle with 2-3 tablespoons sugar. Bake for 17-20 minutes. Let cool; chill in fridge.
Mix frosting ingredients together and spread on chilled cookie. Chill again to set and thicken the frosting.
Top with fresh fruit. Cut into slices and serve!