It feels like I'll be back here on Monday or come back after my Christmas vacation. My desk is bare, my computer wiped, 401k roll-over paperwork submitted......but on Monday I'll go into auto-pilot and show up at nine!
Almost everything I've ever posted.....I posted it while at work. HA!
Luckily my boss is rather a troglodyte and can't seem to figure out how to even send an email! :)
It's the end of an era!
I planned my wedding, organized trips to twelve or more countries, I remodeled a condo and a rowhouse. I started investing, paid off student loans, found family members I'd lost, and adopted the world's cutest dog!
So many great things happened during these years!
This is my 286th post as far as I can tell! And it's a cutie!
What's not to love about chocolate shortbread spritz cookies filled with green vanilla buttercream and sprinkles!
I actually put the buttercream IN the cookie press and pressed the buttercream onto the cookies! You can tell on that bottom cookie! It was SO much easier than trying to frost them with knife! I LOVE it. I'll be doing that again!
I can't think of a cuter treat to mark the end of this era! Happy little trees for a happy "retiree!"
Christmas Tree Sandwich Cookies
makes roughly 48 cookies and 24 sandwich cookies
1 cup unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup cake flour
2 tbs. dutch cocoa
1/2 cup butter, softened
1 teaspoon vanilla
a pinch of salt
2 cups confectioners’ sugar
green food coloring
sprinkles
Line baking sheets with parchment paper.
Cream butter and powdered sugar until fluffy. Stir in vanilla; add dry ingredients and mix well.
Put tree disc and dough into cookie press and press onto the prepared baking sheets. Place baking sheets in refrigerator for half an hour.
Preheat oven to 350 degrees F (180 degrees C).
Remove from fridge and bake for 10 - 12 minutes or until edges are lightly browned. Remove to a cooling rack.
Allow to cool before icing.
Whip butter, salt, vanilla and green food coloring till creamy then whip in powdered sugar in a stand mixer. Beat on a medium speed until light and fluffy. Gently add in the sprinkles and mix a few times.
Fill the cookie press (still with the tree disc) with buttercream frosting. Place one cookie face down. Hover a bit over the cookie when pressing buttercream on the cookie. One press will do.
Gently set another cookie on top.
Allow to set for one hour.
makes roughly 48 cookies and 24 sandwich cookies
1 cup unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup cake flour
2 tbs. dutch cocoa
1/2 cup butter, softened
1 teaspoon vanilla
a pinch of salt
2 cups confectioners’ sugar
green food coloring
sprinkles
Line baking sheets with parchment paper.
Cream butter and powdered sugar until fluffy. Stir in vanilla; add dry ingredients and mix well.
Put tree disc and dough into cookie press and press onto the prepared baking sheets. Place baking sheets in refrigerator for half an hour.
Preheat oven to 350 degrees F (180 degrees C).
Remove from fridge and bake for 10 - 12 minutes or until edges are lightly browned. Remove to a cooling rack.
Allow to cool before icing.
Whip butter, salt, vanilla and green food coloring till creamy then whip in powdered sugar in a stand mixer. Beat on a medium speed until light and fluffy. Gently add in the sprinkles and mix a few times.
Fill the cookie press (still with the tree disc) with buttercream frosting. Place one cookie face down. Hover a bit over the cookie when pressing buttercream on the cookie. One press will do.
Gently set another cookie on top.
Allow to set for one hour.
