Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Monday, December 24, 2007
What Child Is This?
As the Christmas season has arrived, the house has been very busy. With all the gift wrapping, shopping, baking, decorating, making gifts, and just spending time together has taken up so much time, and now, it is Christmas Eve, and yet I still have a gift to make, and presents to wrap! I am so thankful for this Christmas season! It brings family together, and all around you feel the Christmas spirit! You also are hearing the true meaning of Christmas every day! I am so thankful for all of the blessings that God has given me. Friends, family, everybody is brought together! I want to say thanks for all the comments you've shared, and for even just being there! Here are some pics of our Christmas tree.
The truth is we're supposed to be having a small Christmas so we can get a pool next year, but it looks really big doesn't it? Merry Christmas!
Tuesday, September 11, 2007
Rasberry Thumbprints
Last night Autumn and I made cookies. They are delicious. Here is the recipe.
1 c. of butter(softened)
2/3 c. sugar
1 tsp. almond extract
2 c. all purpose flour
1/2 c. seedless raspberry jam
In large mixer bowl combine butter, and almond extract. Mix until creamy. Add flour, and mix(do not be afraid if the batter looks like all flour). Shape into 1 inch balls. Make indentation with thumb. keep a finger in hole and make a wall around it so the jelly doesn't spill out. Use the tip of a spoon of jelly, and put in the holes. Bake 14 min at 350F. Cool 1 minute before moving to cooling rack.
Glaze: 1 cup of powdered sugar
1 1/2 tsp almond extract
Combine. Slowly add 2-3 tsp of water to thin the glaze.
Drizzle over cookies.
Enjoy!
For now,
1 c. of butter(softened)
2/3 c. sugar
1 tsp. almond extract
2 c. all purpose flour
1/2 c. seedless raspberry jam
In large mixer bowl combine butter, and almond extract. Mix until creamy. Add flour, and mix(do not be afraid if the batter looks like all flour). Shape into 1 inch balls. Make indentation with thumb. keep a finger in hole and make a wall around it so the jelly doesn't spill out. Use the tip of a spoon of jelly, and put in the holes. Bake 14 min at 350F. Cool 1 minute before moving to cooling rack.
Glaze: 1 cup of powdered sugar
1 1/2 tsp almond extract
Combine. Slowly add 2-3 tsp of water to thin the glaze.
Drizzle over cookies.
Enjoy!
For now,
Subscribe to:
Posts (Atom)
