Friday, February 19, 2010

cookie cookie cookie

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Two years ago Melissa and I made the cutest Valentine's Day cookies... and ever since then I've fantasized about doing it again. There are a lot of things I am motivated to do with the idea that I get to take pictures of it when I'm done... I love taking pictures though. There's something really satisfying for me to make something cool and then take an even cooler {at least in my mind} picture.

lilly eats cookie

I made enough for Melissa and her friend Sheri and I to decorate when they came over during naptime... yep, I'm takin care of kids again. I can't seem to stay away lol. I have another post brewing about that topic...

But before they came over, I let the kids do some decorating of their own. I didn't give Lilly any frosting, really, she didn't need it. She had enough fun just eating it. And when it was gone, she was more than a little vocal about wanting another... heh

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This one of the other hand did quite well with the frosting I gave him...

gabey boy

I only gave him red because I figured much like play doh, all colors would get mixed to red eventually anyways... but that didn't stop him from asking for more. I'm selfish though, I wanted the pink and white for mine!

gabey likes cookie

So then later on when Sheri and Melissa came over we had a blast decorating the rest.

sherri loves cookie

iheartu

And then cookie monster {aka me} ate them.

These cookies were from a new recipe I tried and I really really liked it, so here it is.

Sour Cream Cookies {makes about 5 dozen cookies}

For cookies:
1/2 cup softened butter
1 1/2 cup sugar {I used raw and it turned out great!}
2 eggs
1 tsp almond extract
3 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream

Mix butter and sugar well, add eggs and almond extract. Blend until smooth. Add flour, baking powder, baking soda, sour cream and salt. Mix until blended and dough forms a ball. If dough is too loose, add flour. Cover and refrigerate a few hours.

On a well-floured surface, roll out and cut shapes with cookie cutters. Bake at 425 degrees 4-6 minutes. Cool on wire rack before icing.

For frosting:
1/2 cup softened butter
1 lb powdered sugar
2 tsp almond extract
4 Tbsp milk
1/4 tsp salt
food coloring

Mix together and blend until smooth. Use sandwich size ziploc baggies and put about 1/2 cup frosting into corner of bag and cut a teeny tiny hole to do detail icing.

These cookies aren't just your average sugar cookie. It's the almond I tell ya. It makes them so flavorful!


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2 extraordinary comments:

Molly @ Star Cottage February 20, 2010 at 11:54 PM  

These are fabulous. I love them. And I totally know what you mean about photographing stuff being a great motivator. Though I'm not so good @ food photgraphy, maybe you can give me some pointers.

Debbie February 21, 2010 at 8:15 PM  

almond AND lemon for Christmas... ALMOND for valentine's day! it's THAT simple.

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