It was a cookie frenzy this past week, as I geared up for the holiday season. I even ran into Cookie Monster himself! No kids were harmed as I pushed my way to meet him though. Enticing recipe ideas were flying all over the twitterverse and baking blogs were in full swing creating festive panettones and high maintenance macarons. I was a bit undecided as to what I truly wanted to bake and I wasn’t feeling up for another average cookie cutter assortment. Since I am a huge fan of Lilly Pulitzer (and Re-Lilly on Facebook) and even dream in pink and green, I pulled out my seahorse and palm tree cutters. The Gingerbread man got this holiday off, he can run this year but I’ll catch him next Christmas.
Found My Leader! Cookie Monster
It’s very important when making complex sugar cookies to have a fail proof recipe that does not spread while baking. I am pleased to say I have found that recipe! It made perfect palm trees and dashing seahorses that were even cute without icing! This was also my first attempt with royal icing and again I am so grateful for the tutorial and recipe here by Jim at the Cookie Recipe Club. After piping the outline, I let the icing dry for about 2 hours and then used Wilton’s squeeze bottles for “flooding” the cookies which was a breeze. You could even say an “Island Breeze”. The office staff was presented the next day with the Pink and Green Palm Trees and Teal and Copper Seahorses. One of my sweet co-workers even dropped by my desk to say thank you while casually holding a seahorse head in her hand. I think the seahorse would have wanted it that way.
Lots of Seahorse Power
Getting together with your girlfriends for Mimosas and some holiday baking is so much fun! Not to mention you get such a creative variety of cookies that you didn’t have to over extend yourself making. I made my traditional Candy Cane cookies that are roped into shaped and some minimalist star sugar cookies that were baked with sparkling sugar. My friend Beth made her new French obsession, Palmiers, which are made with puff pastry and bake up beautifully. Her Palmiers came out perfectly light and buttery. I especially loved the orange flavor which harmonized perfectly with the cinnamon sugar. Our friend Vickie made Toasted Pecan cookies that were so delicate they just melted in your mouth! She toasted the pecans prior to baking and they made an excellent cookie. She also had a recipe for Giant Soda Muffins that were turned into minis. These were seriously muffins that I would want to eat everyday for breakfast. Not too sweet and soaking the raisins in egg and bourbon vanilla beforehand was an awesome decision. My favorite part though is gathering the cookies together and filling the treat boxes. The combination of red/white candy cane cookies and the zebra liners of the muffins paired with sparkling sugar cookies stars, toasty pecan cookies and beautifully carmelized palmiers was a sight to behold.
The Happy Cookies!
Have a Merry Cookie Christmas and a Sparkling Sugar New Year!! xo, Cookie Caroline aka runs with cupcakes