Another post!
Haven’t gotten around to finishing my cookies yet. The great thing about that recipe is the cookies last for quite a while. I’m hoping to start decorating tomorrow night after work. We’ll see…
Anyway, I was on Pinterest today and decided my next project is going to be fudge. Yep.
But not just regular fudge.
I wanna get crazy.
Fudge-tastic.
I’m thinking…
Cake Batter Fudge.
Peanut Butter Fudge.
Orange Cream Fudge.
Maybe something Salty and Caramelly?
Hmmm.
Thoughts?
So.
Blogging.
Baking.
Yeah.
I feel kind of stupid.
Why didn’t I do this before? I almost always photograph my baking endeavors so creating a blog is kind of a no brainer.
Well then. About me, I guess. I love dessert. I love the smiles I bring when I create something delicious. Pies, cookies, cakes. You name it, I bake it. I love to create. Everything I create is special to me. I get weirdly emotional about baked goods. I believe that every holiday, every life changing event, every celebration is made memorable by food.
More importantly, dessert.
I mean, really. Who doesn’t love dessert?
So for my first post, I thought I’d clue you in on my most recent adventure, cut-out sugar cookies.
I use Amanda’s Amazing Sugar Cookies II recipe, courtesy of i am baker. (One of my very favorite blogs !) It always comes out great.
Now, when I make this recipe, I’m always super paranoid about over mixing. So when I go to turn out my dough on to my plastic wrap, it tends to be rather crumbly. After firming up in the fridge and some kneading on a floured surface it comes together nicely.
If you’re new to cookie cutter cookies, I recommend sticking to one or two simple shapes. The more corners and details your cutter has the more likely you are to stretch or rip your shape, which usually results in a crooked cookie.
I’m a slightly more experience cookie-er, so I chose these six shapes.(Ambitious, much?)
Ornament, Candy Cane, Stocking, Snowflake, Tree and Holly
I like the ornaments and stockings the most, I think they’ll give me the most freedom to decorate.
So I cut out my cookies. I think it took 6 batches… I rotated 2 sheet pans lined with parchment paper. I opted for a little thicker cookie to limit breakage, and I think I still got 65ish cookies out of 1 batch of dough.
Once they cooled, I started stacking.
And stacking.
I may have sacrificed one or two. For quality control purposes. I really like the almond in them. Mmm.
Important note, these cookies do not look like they’re completely baked when you take them out of the oven. This is what you want. If they’re brown around the edges, you’ve let them go too long. You want them to be white.
(Pardon the poor lighting. I waited until far too late to shoot these photos.)
I’m trying to pace myself, since I have to be at work early tomorrow, so I’m not going to start decorating. But that will be my next post!
What would you guys like to see on this blog? Recipes, tutorials, Q&A? You tell me, I’m kind of new at this.
