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Minimalist Christmas Cookies

Did anyone else get their Christmas tree up this past weekend?

I had my first weekend home to myself, just me and the dogs, in over a month. Both days dedicated to housework, baking and naps. No human interaction at all. It was heavenly. I cleaned and reorganized my craft room, which I am sure most of you know the woes of that. Put up my Christmas tree and tried to get a nice picture of my dogs in front of it, Ellie doesn’t stay still for very long and Emmy was scared of it, needless to say I did not get my Christmas card photo. I baked some sugar cookies to be decorated and frozen for gifts later on.

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Ignore my lack of baseboards, they’ve been missing since I installed the floor 2 years ago…I guess it needs to go on the ‘honey-do list’. Eliie is the happiest and most playful puppy I have ever had. This is just her permanent expression.

They are very minimalist cookies as I slowly get back at it, haven’t done any in a while so I am out of practice. They just aren’t something that I overly enjoy spending my time on during the summer. Our nice weather is so short and is when I work the most.

These are simply filled and painted cookies.

INGREDIENTS:

1/2 cup + 1 tbsp unsalted butter, room temperature

1 cup sugar

1 egg

1 tsp vanilla extract

½ tsp almond extract

2 cups flour

1/4 tsp salt

1 1/2 tsp baking powder

DIRECTIONS:

  1. Preheat oven to 350 degrees and line a cookie sheet with a silicone baking mat or parchment paper.
  2. Cream butter and sugar together for 3-4 minutes, until light and fluffy.
  3. Add egg and vanilla extract and mix until combined.
  4. Combine dry ingredients in a separate bowl, then add to wet ingredients and mix until well combined. Dough will be very thick. You might need to use a spatula or your hands to help it all come together.
  5. On a lightly floured surface and using smaller amounts of dough at a time, roll out dough to about 1/8 to a 1/4 inch. If dough sticks to rolling pin, lightly sprinkle the top of the dough with flour.
  6. Use cookie cutters to cut out cookies, then transfer to cookie sheet.
  7. Bake cookies 8-12 minutes, my sweet spot is 11 minutes. Remove from oven just before they start to brown on the edges.
  8. Allow cookies to cool for 4-5 minutes, then move to cooling rack to finish cooling.

 

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This is the easiest cookie recipe that is fool proof, if it feels too crumbly just add another tablespoon of butter until you get that smooth, but thick, texture.

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This is Wilton Gel colorant in Cornflower Blue in a flood consistency royal icing

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I leave them to cool for a few hours before flooding and then let them dry for at least 6 hours before detailing or the flood will crack and cave in.

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The trees are just painted using liquid food coloring and sprinkled with tiny colored balls. The deer is a stamp from my scrapbooking days brushed with white coloring and carefully pressed on. You seriously cannot get easier than that. Perfect for getting back in the swing of things.

Now everyone please come over and eat them before I do!

Happy Monday,

Hudson Blake

 

 

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