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.
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.
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.