HERE to head over to my post on her fabulous blog and check it out. Before you do, don't forget to enter the fabulous giveaway, below!
Friday, December 13, 2013
Wednesday, December 11, 2013
When two of my favorite bloggers, Jill (Kitchen Fun with My Three Sons) and Beth (Hungry Happenings) invited me to participate in a Christmas Gingerbread group project, I immediately said "Yes!" I happen to love gingerbread, especially at Christmas. In the past, I have made Woodland Santa cookies, Gingerbread grandchildren, a Ginger Manger, gingerbread cheesecake, Oreo gingerbread cookie truffles, more gingerbread truffles, and gingerbread men sandwich cookies. I told you I love gingerbread:)
In deciding what to make for this project, so many ideas flew through my head that I changed my mind quite a few times. I finally decided to do my version of the Christmas tree cookie platter that is featured on the current cover of Good Housekeeping magazine (I believe they used sugar cookies). Simply beautiful, I say.
I used four different tree cutters for the project and I think it worked. It's such a great concept to put all the trees together to make up one giant Christmas tree! Maybe it can be done with all sorts of cookies...a bunch of Christmas stocking cookies to make up a giant stocking, for instance. Hmmm, maybe:)
For this project I used my favorite gingerbread cookie recipe, found HERE, on my blog. It's a keeper!
I had a bit of trouble with this batch because when I made it I wanted to double it, but ended up quadrupling the butter by accident, and then I had to quadruple the whole thing (didn't want to waste)! My mixer could barely handle it, so I had to mix by hand in my biggest bowl. Plus, I think I lost count of the cups of flour (should be 12, quadrupled), so the dough was a bit tough. Arrrgh, nothing like having a huge batch of mediocre dough!?! They did not turn out as beautifully brown as usual, but they worked for this project, and we are having no problem eating them;)
When made according to the recipe, these gingerbread cookies are a dream!
Gingerbread Cookie Christmas Tree
A variety of tree cutters
Decorating tips (I used #2 and #3)
Gel paste food coloring: red, green, yellow
A variety of decorations: sanding sugar, sprinkles
Bake your cookies and let cool.
Divide the royal icing up and tint some green (mostly), a small portion red, a tiny bit
yellow (star), and leave some white.
With a #3 tip, outline and fill in cookies.
Decorate cookies to your liking with icing, sugar or sprinkles.
Let cookies dry.
Arrange on a platter in the shape of a Christmas tree.
Jill and Beth, THANK YOU so much for inviting me to participate in this fabulous project! I appreciate all of your hard work!
Be sure and scroll down to see all the fabulous gingerbread treats!
Give the Gift of Gingerbread Blog Hop and Giveaway
19 fun gingerbread themed recipes for the holidays.
Use the links below to hop from blog to blog to see these wonderful gingerbread themed recipes.
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Thursday, December 5, 2013
I am excited to be here at Munchkin Munchies as part of a Virtual Cookie Exchange. I am visiting from Your Homebased Mom where I share the pretty & delicious on a daily visit. I hope you'll come over for a visit. One of the things I love most about the holidays are cookies. I bake cookies all year round. I am particularly fond of chocolate chip cookies. Some of our family's favorites are chocolate chip cookies, peanut butter chocolate chip cookies and Nutella Chocolate Chip Cookies. But during the holidays we tend to take it up a notch or two in our cookie baking and there are certain cookies I only make during the holidays. Today's recipe for Italian Almond Cookies is one of those special cookies. A good friend of mine first had these cookies at a wedding she attended. She came home raving about them. She made a batch and shared them with me and I had to have the recipe. We are huge almond fans at our house and this recipe uses almond paste. Almond paste is usually easily found a the grocery store in the baking section. I got mine at Target. This cookie has the same texture has a french macaron. It is a bit crispy on the outside but chewy on the inside. Sometimes they are even called Italian Macarons. I love the chewyness of the cookie and the crunch that the slivered almonds on top give the cookie. Lots of good flavor and texture going on all at the same time. The process is fairly easily. You first beat the almond paste until it forms small pea sized pieces. Mine didn't do this so I just used my hands and broke it up into small pieces. From there you add in sugar and small pieces will form. Then add in egg whites and beat for about 5 minutes. This will help them puff as they bake. I then used a piping bag and my biggest round tip and filled it with the batter. I then piped one inch circles about once apart onto a baking sheet covered in parchment paper. I put mine a little too close together and they did bake into each other a bit. Next time I would only put four in a row instead of five. Wet your finger and use it to smooth down the little tip that forms when you pipe. Then sprinkle with some slivered almonds and bake for 10-12 minutes or until they turn golden brown and start to crackle around the edges. Let the cookies cool completely on the parchment paper. A recipe makes about 2 dozen small cookies. Store the cookies in an airtight container to keep their edges crisp and chewiness in the middle. These cookies are delicious. They are a nice, light cookie and they practically melt in your mouth! These Italian Almond Cookies would make a perfect addition to any holiday cookie plate you are putting together this season. For some other almond goodness check out these recipes.
Italian Almond Cookies
6 oz. tube of almond paste
2/3 cup powdered sugar
1/3 cup sugar
2 large egg whites, room temperature
pinch of salt
Slivered almonds for sprinkling
Directions: In a mixer place almond paste and blend on low until pea (or smaller) sized pieces form. Approx. 2 minutes Add sugar slowly and blend on low until crumbs are smaller about 2 minutes Add egg whites in three steps blending well after each addition Mix on high speed for 4-5 minutes (set a timer, this step makes them fluffy after baking) Fill a pastry bag with batter using a large round tip Pipe cookies onto a parchment covered baking sheet. Make them about 1 inch in size and place 1 inch apart. Using a damp fingertip, smooth out the top. Sprinkle with slivered almonds. Bake at 375 for 10-12 minutes or until golden brown and edges begin to crack. Cool completely on the cookie sheet.
Leigh Anne Wilkes yourhomebasedmom.com finding the pretty and delicious. You can also visit me on Facebook, Pinterest, Twitter, Instagram and Google+
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