We may not have any snow here on the farm,
but we have plenty of snowmen.
Luckily, these happy fellows won't melt!
After the snowman project was complete,
the flour was flying in the farm kitchen this weekend!
It's cookie season!
Several of you have asked for my shortbread cookie recipe and some hints for
decorating with Royal Icing.
Today's blog post is dedicated to the Art of the Cookie.
Believe me... these look much harder than they are.
If I could teach myself to do this... then you can do this too!
My lifelong philosophy has been:
"If it can be done... I can learn to do it, too!"
Seriously, this philosophy has helped to give me a life not constrained by the fear of failure.
Failure is how we learn.
Today's mistakes are the lessons that get us through tomorrow.
The only thing we have to fear is.... yada yada yada....
I guarantee if you make these cookies, everyone will think you are a rockstar!
They are an all butter shortbread cookie... very delicate, very delicious.
It is important to make them rather thick so that they hold together,
although a coating of Royal Icing will also make them sturdier.
Welcome to my kitchen....
I only wish I could serve you a cup of tea and a cookie while you are here.
1 Cup Butter (at room temperature)
½ cup confectioner's sugar
1 tsp. vanilla
2 cups flour
¼ tsp. salt
Cream butter and sugar with mixer for two minutes. Add vanilla. Add flour and salt.
Mix just until well blended.
Form into a patty, cover with plastic wrap, and refrigerate for a half hour.
Roll to ¼ inch thickness. Cut.
Preheat oven to 350 degrees.
Bake 8 to 10 minutes (until light golden brown)
Cool to room temperature before decorating.
2 ¼ Cup confectioner's sugar
1 ½ tablespoon meringue powder (found at craft stores in baking section)
¼ tsp. cream of tartar
¼ Cup warm water
1 tsp. vanilla
Combine and beat on high until opaque (several minutes)
Cover with a damp towel until ready to use.
I use gel colors by Wilton to color my icing...
a little bit goes a long way.
Icing used to flood your cookies with color will need to be the consistency of cream.
Outlining icing will need to be slightly thicker...but still thin enough to easily flow through your
To thin... add a few drops of water.
To thicken, add more powdered sugar... a teaspoon at a time.