Archives for December 2009

Beautiful Butterfly Wings

butterfly_1

I finally got around to placing a preorder from the 2010 Occasions Mini Catalog and it’s just what I needed to get back in the swing of things. Although there’s snow outside today, I’m in the mood for Spring and these butterflies made with the Beautiful Wings Embosslit and the Big Shot called to me instantly.

The card base is Close to Cocoa card stock, layered with a piece of Shades of Spring Designer Series Paper. Around the edge of the card front, I used my Gel Pen to add a little stitched outline.

As I mentioned earlier, the butterflies were made using the Beautiful Wings Embosslit with Kiwi Kiss, Apricot Appeal, Regal Rose, and Baja Breeze Card stock. I adhered them to a strip of Whisper White card stock using Mini Glue Dots. I layered the strip of white card stock on Kiwi Kiss and attached it to the card front with SNAIL adhesive.

The sentiment is actually from the new stamp set Something Sweet. I opted to order the clear mounted version and it really is easy to use. Not as quick as the wood mounted (just peel and stick to the wood block–ready to use). I have to get used to the new system of mounting each time, stamping, cleaning, and putting away. But the ease of storage is really winning me over! It’s really just one additional step (finding the block and mounting the stamp) so I think I’ll get used to it pretty quick.

I stamped the “you are my sunshine” stamp in close to cocoa ink. Since I was using a clear block and could see the stamp, placement was easy and no stampamajig was needed! In between each stamp, I added a white dot with my Gel Pen.

Amaretti Cookies

dec09 050

A family friend recently shared her recipe for Amaretti cookies. They’re a chewy, almond flavored sweet cookie made from very few ingredients. The recipe has a slight twist to it–you let the cookies firm up overnight, uncovered, before baking.

Ingredients

  • 1 cup blanched almonds
  • 1 cup sugar
  • 2 egg whites
  • 1/2 tsp Almond Extract
  • Crystallized sugar
  • Candied Cherries

Directions

  1. Dry blanched almonds thoroughly by placing them in a warm oven (350 degrees) for 5 to 10 minutes.  Grind as fine as possible, until powdery, while still warm.
  2. Combine ground almonds and sugar in a medium size bowl; add unbeaten egg whites and almond extract; beat thoroughly.
  3. Divide dough into sections.  Add food coloring of your choice. Drop by teaspoonfuls onto cookie sheet lined with parchment paper leaving 1 inch between cookies. Wet fingers with water and smooth into rounds. Sprinkle on crystallized sugar and top off with candied cherries (cut in half).
  4. **Let cookies stand overnight, uncovered until dough hardens**
  5. Bake in moderate oven (375 degrees) for 10-12 minutes.  Remove from oven and let stand for 5 minutes.  Carefully remove cookies with spatula ( if cookie stiffens, put back into oven for a few seconds to soften.)  Store in an airtight container when thoroughly cooled.

Melt in Your Mouth Sugar Cookies

dec09 044

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 3 egg yolks
  • 1/2 tsp vanilla extract
  • 1 3/4 cups flour
  • Colored Sugar (optional)

Directions

  1. Preheat oven to 300 degrees. In a large mixing bowl, combine butter and shortening with electric mixer on medium high speed for 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl.
  2. Beat in egg yolks and vanilla, mixing until combined. Add flour and beat to combine.
  3. Shape dough into 1 inch balls, roll in colored sugar. Place balls on parchment lined cookie sheet 2 inches apart. Bake in preheated oven 12 to 14 minutes, or until set. Do not let the edges brown. Cool on cookie sheet for 1 minute and transfer to wire rack.

Makes 48 cookies.


Related Posts with Thumbnails

Bad Behavior has blocked 261 access attempts in the last 7 days.

css.php