WALKING A FINE LINE
Fine lines strike again… I am committed to practicing those at every opportunity, so this post shows four different designs that are based on Royal icing piped in fine straight lines.
DESIGN #1 FOR GOLF LOVERS
Just three colors, sky blue for the background, electric green and forest green for the lines (the electric green turned out more as a yellow, but I did not mind).
The lines can be piped…
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Pumpkin Spice Snowballs
Pumpkin Spice Snowballs
Makes about 48 cookies
Ingredients
1 cup (226g) unsalted butter softened
1 ½ cups (170g) powdered sugar divided
1 teaspoon vanilla extract
2 ¼ cups (279g) all purpose flour
½ teaspoon salt
2 teaspoons cinnamon divided
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon allspice
¾ cup chopped nuts pecans or walnuts work best
Instructions
Preheat oven to 375°. Line two cookie sheets with parchment paper.
Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour, salt, 1 teaspoon cinnamon, ginger, and allspice and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a few minutes, until you can handle them.
Fill a small bowl with the remaining 1 cup powdered sugar and 1 teaspoon cinnamon and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.) The added cinnamon in the rolling mixture is optional, but it amps up the fall flavor!
Store in an airtight container for up to 4 days or freeze for up to one month. (If you freeze them you’ll need to re-roll them in powdered sugar after defrosting.)
Recipe Notes
Substitute 2 teaspoons pumpkin pie spice instead of all the spices (except use the cinnamon in the powdered sugar – or use pumpkin spice for that too)
You may omit the nuts. You could even substitute mini chocolate chips.
You can freeze these in an airtight container for up to a month.
You can make these smaller or bigger in size.
Remember: just keep mixing. If you’re using a hand mixer it will take a long time for the dough to come together.
* Special thank you to Crazy for Crust for this great recipe.
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Fall Baking: Sweet Potato Chocolate Chip Cookie Recipe
Fall Baking: Sweet Potato Chocolate Chip Cookie Recipe
Sweet Potato Chocolate Chip Cookie Recipe
Guess what? There is more than one way to eat a sweet potato. Sweet potato casserole is one of the most popular ways that Americans eat these vitamin rich morsels. I bet you have eaten sweet potatoes in pie form…but, have you ever baked them into a cookie? Sweet potatoes pair well with chocolate. Be sure to give these delicious cookies a try!
1 cup…
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Fall Cookie Recipes
I LOVE to bake. The hot temperatures of summer stop me from heating up the house even more with heat from the oven! This is one of the reasons I look forward to the cooler weather in Fall. I can once again bake to my heart’s desire. For now, I am looking for new recipes to try. Midwest Living has helped with this collection of Fall cookie recipes, including these incredible caramel apple cookies.…
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I truly can’t wait for fall. I’ve been saving a bunch of cookie recipes and I really want to bake. 🍪
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