Whether she’s your mom or a “like-a-mother” mentor, chances are you’ve got a lot to thank her for this Mother’s Day. It’s a time for celebrating your biggest supporters, No. 1 fans and best friends.

In life, we’re lucky to form relationships with women we can learn from and grow with. Beth Somers and Emily Tatak from the Wilton Test Kitchen consider themselves lucky.

Somers, director of Creative Content Development, owes her start to her former boss Milette Raz. Raz is trained in the Wilton Method of Cake Decorating and taught Somers how to decorate. But Somers thinks of Raz as so much more, calling her a mentor, her second mother and her friend.

For Tatak, preserving family recipes and continuing the traditions around the holidays and in the kitchen led to her career at Wilton as an assistant culinary specialist. Keeping with tradition, celebrating the holidays without Grandma Irene’s Kolachy recipe just wouldn’t be the same.

Grandma’s Kolachy Cookies

Makes 78 cookies

1 package (8 ounces) cream cheese, softened

1 cup (2 sticks) butter, softened

2 cups all-purpose flour

1 teaspoon Wilton Pure Vanilla Extract

1/2 teaspoon salt

Poppy seed, apricot and strawberry pastry filling

Confectioners’ sugar, for dusting

In large bowl, beat cream cheese and butter with electric mixer on medium speed until well combined. Add flour, vanilla and salt; beat until just combined.

Divide dough into 2 disks. Wrap with plastic wrap and chill at least 12 hours. Heat oven to 375 degrees when ready to bake.

Working with one disk at a time, roll each to 1/8-inch thickness on generously floured surface. Cut cookies using 2-inch round cutter. Place on cookie sheet and make indentation in dough with thumb. Spoon 1/2 teaspoon pastry filling into each indentation.

Bake 16-18 minutes or until edges are lightly browned. Cool cookies on pan on cooling grid 5 minutes. Remove from pan; cool completely on grid. Dust with confectioners’ sugar before serving.

Tropical Getaway Cupcakes

Developed by Beth Somers and Milette Raz

Makes 24 cupcakes

Cupcakes

2 eggs plus 4 egg whites, lightly beaten (reserve 2 yolks for filling)

1 cup cream of coconut

1/2 cup water

1 teaspoon coconut extract

1/2 teaspoon Wilton Pure Vanilla Extract

2 cups all-purpose flour

1-1/2 cups sweetened shredded coconut, coarsely chopped

1 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened and cut into tablespoons

Filling

2 egg yolks

3 tablespoons cornstarch

1-1/4 cups thick mango juice, divided

1 tablespoon granulated sugar

Pinch of salt

Icing

2 packages (8 ounces each) cream cheese, softened

1/2 cup (1 stick) butter, softened

2-1/2 cups confectioners’ sugar

1 tablespoon finely grated orange zest (about 1 orange)

1 teaspoon Wilton Pure Vanilla Extract

Heat oven to 350 degrees. Line muffin pans with baking cups. In large bowl, whisk together eggs, egg whites, cream of coconut, water, coconut and vanilla extracts until well combined.

Note: Stir cream of coconut before measuring it, as it tends to settle as it sits. Coconut can be coarsely chopped in food processor or with knife.

In large bowl, mix flour, shredded coconut, sugar, baking powder and salt with electric mixer on low speed until combined, about 15 seconds. Add butter, 1 tablespoon at a time, continuing to beat on low speed – until mixture looks dry and crumbly and the largest chunks of butter are about 1/4 inch in diameter – for about 30 seconds.

Stop mixer and add half of liquid ingredients. Beat on low speed until flour mixture is moistened, about 15 seconds. Increase mixer speed to medium and beat until light and fluffy, about 45 seconds. With mixer still running, slowly stream in remaining liquid.

Stop mixer and scrape sides and bottom of bowl. Beat on medium speed for an additional 30 seconds. Divide batter evenly into baking cups, filling about 2/3 full.

Bake 18-22 minutes, or until toothpick inserted in centers of cupcakes comes out clean. Cool cupcakes in pan on cooling grid for 5 minutes.

Remove from pan; cool completely on grid.

For filling, whisk together egg yolks, cornstarch and 1/4 cup mango juice in small bowl until smooth.

In saucepan, combine remaining 1 cup mango juice, sugar and salt. Bring to boil over medium-high heat. Slowly stream half of hot liquid into egg yolk mixture, whisking constantly.

Add egg yolk mixture back into saucepan and reduce heat to medium. Cook, stirring constantly, until mixture thickens and boils. Strain through fine mesh sieve. Cool completely.

For icing, beat cream cheese and butter in large bowl with electric mixer on medium speed until creamy; gradually add confectioners’ sugar, 1/2 cup at a time, scraping down bottom and sides of bowl as necessary. Add orange zest and vanilla extract and beat until fully incorporated.

To assemble, remove center of cupcake with coring tool or paring knife. Fill with mango filling. Pipe icing onto cupcakes.

All materials courtesy of Family Features. For more recipe ideas to honor your mother or special mentor, visit www.wilton.com