Thursday, February 10, 2011

winter scenes.

"Winter is the time for comfort....
It is the time for home." 
-Dame Edith Sitwell





first photo is our Glitter Ball Cookies using Martha Stewart Makes Cookies 

FOR THE COOKIES
1 cup (2 sticks) unsalted butter, softened
½ cup confectioners’ sugar, sifted
¼ teaspoon salt
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour
Sanding sugar, in assorted colors
FOR THE FILLING
4 tablespoons (½ stick) unsalted butter, softened
2 teaspoons finely grated peeled fresh ginger
1 cup confectioners’ sugar, sifted
1 tablespoon honey

1. Make the cookies: Preheat oven to 350°. Beat butter, confectioners’ sugar, and salt with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down side of bowl as necessary. Beat in vanilla. Reduce speed to low; add flour, and mix just until combined. Shape into ¾-inch balls (chill dough if too sticky). Place sanding sugar in shallow bowls. Roll each ball in sanding sugar, and place on parchment-lined baking sheets, spacing 1 inch apart.

2. Bake, rotating sheets halfway through, until edges are lightly golden, 15 to 18 minutes. Let cookies cool completely on a wire rack. 

3. Make the filling: Beat butter, ginger, confectioners’ sugar, and honey by hand or with an electric mixer on medium-high speed until smooth. Filling can be stored in an airtight container in the refrigerator up to 3 days.

4. Spread 2 cookies with just enough filling to allow them to stick together. Cookies can be stored in an airtight container at room temperature up to 3 days.

Remember to leave a quick comment below for a chance to win the give-away. 

1 comment:

  1. WOW! those glitter ball cookies are just lovely!

    ReplyDelete