It is Memorial Day weekend which in my mind is the kick off to summer- Trips to the pool, picnics with friends and all the fun that come with Summer :) What says Summer more than watermelon?
Watermelon can be messy and isn’t so portable either unless of course it is in the form of a sweet cookie! I think these watermelon cookies are super cute and I made them with my favorite sugar cookie dough and royal icing.
We will be heading over to my mom’s house tomorrow to spend Thanksgiving with my family this year and of course she requested cookies. Every big family gathering I go to my mom asks for my iced sugar cookies and of course I oblige. This year up until I was about to make my dough I had planned on just doing some simple fall leaves, but then of course Pinterest sucked me in. I don’t know about you all but I love Pinterest I could spend all day long pinning treats and crafts I want to try. Anyway as I was saying I was checking email and saw I new friend was following me so I went and took a peek at her boards and saw the cutest little turkey cookies- I was sold! I immediately headed to the garage to get my cookie cutter bin out in search of what I needed-Valentines day cookie cutters (yes you read correctly) I did alter mine slightly from what I had seen on Pinterest they used 3 single heart cutters to form their feathers and I went with a double heart. There were 2 reasons I changed it up- 1. I liked the look a little better and 2. I was not going to attach mine I just wanted to lay them out for presentation but hen have more single cookies for people to grab and enjoy :)
So making these cute little Turkeys is quite simple- you need a heart or double heart cookie cutter mine looks like this
and then a circle that is proportionate to your feather cookie- I just used a small glass jar I had. Here’s a little secret I actually do not own any just plain circle cookie cutters I am always just using jars and glasses I have around the kitchen
Make up some sugar cookie dough- bake the cookies then ice and enjoy :)!
Happy Thanksgiving everyone- enjoy your day!
Happy Tuesday…today I am going to share a yummy vegan cookie recipe I came across this past summer. I found it while getting recipes and food ideas for our family reunion we had this summer. We have a couple of family members who do not eat animal products and I wanted to make cookies to take which everyone would be able to enjoy! This was one of the favorites of the cookies I took! I actually made these 3 versions of these- I did one batch with pecans, one batch coconut and one batch almond. The almond batch seemed to be the most popular with the crowd :)
This recipe is out of the cookbook Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats. So far this has been a great cookbook full of helpful tips about all the different ingredients used in vegan baking and with lots of recipes to try. If you are interested in the book you can find it at Amazon.
- 1 and 1/2 to 2 cups powdered sugar (for coating the cookies)
- 1/2 cup nonhydrogenated margarine
- 1/2 cup nonhydrogenated vegetable shortening
- 2/3 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 Tablespoon non dairy milk
- 1 and 3/4 cup flour
- 1 cup finely ground pecans (about 4 oz pecan halves: pulse with a food processor until finely ground)- have also made these substituting the pecans with shredded coconut or Almonds and adding a 1/2 tsp of the coordinating extract
- 1. Preheat oven to 325 degrees and line two baking sheets with parchment paper.
- 2. Sift the powdered sugar for coating the cookies onto a pie plate.
- 3. In a large bowl, with a hand mixer beat together the margarine and shortening until light and creamy. Beat in the powdered sugar until smooth. Add the vanilla, salt, non dairy milk and 1 cup of the flour and beat until ingredients are moistened. Add the remaining flour and pecans. Beat on high speed for 3-5 minutes to form a soft and fluffy dough. If the dough appears crumbly at first do not worry just keep beating the dough until it becomes moist and sticks together when pressed into balls.
- 4. For each cookie, scoop a heaping tablespoon of dough and roll it into a ball and place on the lined cookie sheet. Place the balls of dough about an inch apart. Bake for 14-18 minutes, until the edges just begin to brown. Remove the cookies from the oven and let them cool for 8 minutes on the cookie sheet. While the cookies are still warm carefully roll them in the powdered sugar until they are coated. Very gently tap off the excess sugar and place on a wire rack to cool the rest of the way .You will want to store your cookies in a tightly covered container and they are best enjoyed on the day they were baked, preferably within a few hours.
- Although, I can say they are still very delicious a few days later as well :)
Happy Birthday to my Mom! My mom’s birthday was this past Saturday and she LOVES my sugar cookies that I decorate with an almond royal icing so I decided to make her some as a birthday gift. I started making these cookies for my girls birthday parties 8 years ago for my eldest daughters first birthday party. It has become a birthday tradition in our house. I have made lots of different designs to match the different party themes my girls have chosen. These were a pretty simple design but be sure to check my blog occasionally or follow me on Facebook & Twitter to see when I post other cookie designs I have done…
I sat on my hot front porch this morning and found myself wishing for fall, a Chai Tea latte, and a good book. As I daydreamed, a recipe from Ezra Pound Cake came to mind. The recipe was for a butter cookie with a hint of Chai flavoring. I thought making some Chai cookies would be the perfect way to enjoy one of the tastes I associate with fall. The cookies are delicious, but unfortunately it didn’t do much to actually keep it cool outside.
Chai Tea Spiced Butter Cookies
- 2 cups All-Purpose Flour
- 1 tea bag of Chai Tea (I used an ultra spice version)
- 1/4 tsp fine sea salt
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 cup unsalted butter, softened
- 1/2 cup Crisco @ room temperature
- 1 and 1/2 cups powdered sugar, sifted
- 1 egg
- 1 tsp pure vanilla extract
- In a medium bowl, sift the flour, Chai tea, salt, baking soda and cream of tartar- then set aside
- In the bowl of your standing mixer, using your paddle attachment cream the butter and the Crisco together on medium until light and fluffy about 5 minutes ( stop occasionally to scrap sides of your bowl) Add the powdered sugar to this and mix on low until smooth. Add the egg and vanilla and beat on low until well combined. Cover the mixing bowl with plastic wrap and refrigerate your dough at least 2 hours
- Cover a cookie sheet with parchment paper and take your dough out of the fridge-using a cookie scoop place the dough on the cookie sheet- once you have filled the cookie sheet place the remaining dough back in the fridge. Take the cookie dough blobs and roll them into balls, next take a fork and flatten the dough balls (dip the fork periodically in powdered sugar to keep it from sticking to the dough)
- Bake at 350 for 8 minutes- until they are pale golden brown- cool slightly on teh cookie sheet then transfer to a cooling rack
Cookie ready for the oven
Enjoy and look forward to fall :)
Well it is that time of year again…my girls went back to school last week. My youngest just started kindergarten- I still can’t believe it. Being a former teacher I always like to try to do little somethings for the teachers on the first day back and through out the year. It sort of snuck up on me the night before school that I had not figured out what to give the girls teachers so I decided to whip up some cute little iced sugar cookies. I was going for sort of a chalk board feel.
I also found some cute school themed pencils and attached
one to the each of the packages of wrapped cookies
The teachers really seemed to enjoy their yummy first day treats and my girls had a great first day back to school!