There is still time to make cookies before Christmas! I am thrilled to have my friend Nichelle back for a second guest post today. This is the second of two flour free recipes that she is sharing. If you missed her peppermint and chocolate meringues yesterday, you can check them out here.
As a host, I feel it is important for a guest to have options. Even if that guest has a gluten allergy and is coming to a cookie party. So, after making minty meringues, I decided to go with an old faithful: crispy rice treats (with a little twist). What’s the twist you ask? Two words: Brown Butter.
How’s that you ask? Here’s how.
Only three days until Christmas! This year went by so quickly, but there is still time to make a batch of cookies or two. In fact, I plan to spend some time today baking. This is one of my favorite cookie recipes. I have made these cookies for many different occasions, including a baby shower and to celebrate the arrival of spring. I made the latest batch for Jaime and my annual holiday dessert party. To help give our party a cohesive elegant look we decided to make all of the desserts red and white. Recently I have been a bit obsessed with snowflake cookie cutters and I figured that this was a perfect time to put them to use and make some snowflake cookies. Earlier this season I put them to use to make salt dough snowflake ornaments.
I am so excited to introduce you to my friend Nichelle. I am always drooling over her photos of baked goods so I was thrilled when she agreed to write two guest posts for Scissors and Spoons. She is sharing two cookie recipes that are flour free! Keep reading to see what delicious cookies she made. This is the first of Nichelle’s two guests posts so check back tomorrow for a second recipe.
Well, actually, this is the high time of year for cookies, isn’t it? One of my (full disclosure: I am not Marie, but I hope that will not stop you from reading) favorite memories from childhood during the holidays is the platters of cookies my grandmother and her friends would arrange and swap – pinwheels, icebox cookies, chocolate chip, bourbon balls, fudge – you name it, they baked it. Now that I’m all grown up, the hubby and I have started our own annual cookie and cider holiday gathering. After paging through back issues of magazines, browsing the internet and settling on a suitable cookie list, I discovered one of my guests had a gluten allergy. Gluten allergies and cookie parties do not go together, do they? What cookie could I make that did not contain flour?
Discovering my guest’s allergy sent me back to the magazines and cookbooks in my arsenal, and I came up with an answer (actually, two): peppermint and chocolate meringues and crispy rice treats. I started with the meringues, which I would love to tell you about.
These flowers are relatively easy to make, yet are very pretty on baked goods. I have made a couple of variations of these, but I made the ones that I am sharing today for Jaime and my summer party.
These flowers were inspired by Southern Living’s gumdrop flowers. I wasn’t able to find any gum drops at the grocery stores that we frequent–and thought the taste of spice drops, which the stores did have would be too strong–so I used fruit slice candy.
I was very excited to pick up this month’s Martha Stewart Living and see an article, “A Cake Takes Shape,” on using sheet cakes to make animal shaped cakes. A couple of months ago Jaime and I did something similar to make a hot air balloon cake for a baby shower.
I was tasked with making a hot-air balloon themed cake for a friend’s baby shower, a task that I delightfully accepted and then promptly roped my husband into. I didn’t want to have to buy new pans for the cake, after all I didn’t see myself making many hot-air balloon themed cakes, so I made do with two basic 9” round pans and a 9 x 13” sheet pan. We had quite a bit of extra cake that we didn’t need for the balloon, that we happily ate. You could probably make this with three 9″ rounds.
Earlier this week, I shared with you some photos that I took of this year’s cherry blossoms near the tidal basin in Washington, DC. Today I want to share with you some sugar cookies that I made to celebrate the arrival of the blossoms.
This recipe is quickly becoming one of my go to cookie recipes. These are soft, almost cake-like cookies. I often find myself turning to this recipe when I need to make themed cookies as they hold their shape pretty well. I used this recipe (with green butter cream frosting) to make the leaf cookies to accompany my chrysanthemum cupcakes.
I’m just beginning to explore the world of decorative frosting (and as you can see I still have a lot to learn), but I have found that a little effort goes a long way when it comes to cake/cupcake/cookie decorating, even if the end result is not altogether perfect.
I am still on a quest to find the perfect vanilla cupcake recipe, but in the meantime I thought I’d share this super easy and beautiful cupcake topping. I’ll share the the recipe for the accompanying sugar cookies next week.