Happy Holidays Everyone! Honestly it is hard to fathom that it is already that time of the year. For me baking cookies during this time of year is a natural activity and brings such joy to see the looks and reactions to folks faces when they receive them. Speaking of cookies, it is time for the 3rd Annual Great Food Blogger Cookie Swap. I have been excited to be participate for since the inception and we are able to part of giving back by supporting a national non-profit called Cookies for Kid’s Cancer through simply being involved in the great cookie swap. I can’t think of a better event than one that involves delicious cookies and being able to help others. To learn more about particpating in the event for 2014, simply click here.
(Click "Read More" below to continue post)
(Click "Read More" below to continue post)
Each year, I ponder the ever important question – “What cookie will I make for this year’s swap?” The first year I made Chocolate Dipped Gingerbread Biscotti’s and last year I went over the top to create Holiday Checkerboard Cookies, so I knew the bar was high for 2013. Luckily, the idea for my Jeweled Ornament Sugar Cookies came to me in early November while shopping at Williams Sonoma. They sell the most beautiful jewel colored sanding sugars and just begged to be adorned a top some delicious sugar cookies.
My next quest was to hunt down the perfect ornament cookie cutter which proved to be a bit more challenging than anticipated. I had a certain ornament shape in mind and simply could not locate it – darn – don’t you hate it when something you picture in your mind, just simply doesn’t exist? I did however; find a close second which proved to work out beautifully. Now that I am not looking, I will probably find the one I envisioned. Smile.
My matches were sent to me and I was quite thrilled to send them my creations. I only wish that I could have been a fly on the wall to see their reactions. I can only hope that they were thrilled and enjoyed them to pieces. In fact, I wanted to add a bit of personalization to each box, so I adorned a 13th cookie with each of their first initials to make the presentation even that more special. I had the pleasure of sharing my baked delights with Nicole from 350 Preheat, Ashley from Cookin’ in Heels and Shannafrom Pineapple and Coconut. All lovely blogs and when you have a few minutes; be sure to check them out. I know I want to see what cookies they made and sent.
Speaking of special, were the 3 dozen cookies that were sent to me. First to arrive was from Erica from Sun and Good Eats. She sent these extremely tasty Caramel and Pretzel Chocolate Chip Cookies – they simply melted in your mouth and I need to make some soon. Second to show up at my office were Pepparkokor Cookies which are traditional Swedish Ginger Cookies from Amanda from Amanda K by the Bay. They were simply addictive that I found myself eating one after another until I thought I better put the lid on the container and share with hubby. Last but certainly not least a large tin of traditional Gingerbread Men Cookies arrived and were from Jenn from Not Starving Yet. My office thanks Jenn since they devoured the entire tin and were quite happy.
I am excited to be featured in the latest edition Foodie Crush Magazine from Heidi. I have long admired her creative prowess and to be part of it is a true thrill! Please click here to see this beautiful publication. I want to sincerely wish all of my readers the most joyous holiday season that is filled with great food, fun, family, friends and health! Huge Smile!
Jeweled Ornament Sugar Cookies
Makes approximately 3 Dozen
1 cup unsalted butter, softened
3/4 cup sugar
1 egg
3 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. almond extract
Beat the butter until softened, add sugar, egg, flour, salt and almond extract and mix until combined. Chill dough for 1-2 hours. Roll the dough out onto a floured surface until it is 1/4-inch thick. Use ornament shaped cookie cutters (mine were about 3 inches) to cut out the dough and place the cookies 2-inches apart onto cookie sheets lined with parchment or silpats.
Bake in a 375 degree F oven for 7-9 minutes.
Royal Icing
1 pounds confectioners' sugar
1/3 cup water, plus more if needed
1/4 cup plus 1 tablespoon meringue powder
Gel-paste food coloring (optional)
Beat sugar, water, and meringue powder with a mixer on low speed until smooth. (If icing is too thick, slowly add more water, beating to desired consistency. If icing is too thin, continue beating for 2 to 3 minutes more.) Add food coloring if desired - a drop at a time, until desired color is reached; if making more than 1 color, divide icing and work in batches. Icing can be refrigerated for up to 1 week.
1 cup unsalted butter, softened
3/4 cup sugar
1 egg
3 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. almond extract
Beat the butter until softened, add sugar, egg, flour, salt and almond extract and mix until combined. Chill dough for 1-2 hours. Roll the dough out onto a floured surface until it is 1/4-inch thick. Use ornament shaped cookie cutters (mine were about 3 inches) to cut out the dough and place the cookies 2-inches apart onto cookie sheets lined with parchment or silpats.
Bake in a 375 degree F oven for 7-9 minutes.
Royal Icing
1 pounds confectioners' sugar
1/3 cup water, plus more if needed
1/4 cup plus 1 tablespoon meringue powder
Gel-paste food coloring (optional)
Beat sugar, water, and meringue powder with a mixer on low speed until smooth. (If icing is too thick, slowly add more water, beating to desired consistency. If icing is too thin, continue beating for 2 to 3 minutes more.) Add food coloring if desired - a drop at a time, until desired color is reached; if making more than 1 color, divide icing and work in batches. Icing can be refrigerated for up to 1 week.
Use a round tip to pipe along the edges then fill in with royal icing and smooth with a knife if needed. Sprinkle with desired candy sprinkles. Mine were from Williams Sonoma.
No comments:
Post a Comment