Handmade wooden painted ornaments… treasures!

Christmas ornaments made by Joe Fidler
Christmas ornaments made by Joe Fidler

I have a gorgeous collection of Christmas ornaments that my dad made. I made one, can’t remember which one, I think it turned out too thick for my liking…  he really made each one so different, and they look festive displayed in this wooden bowl that he made. He’s a handy kind of guy. If I was in MI I would be learning how to make all this stuff… treasures!

Are you getting everything on your list accomplished? Well, no worries, me either, ha ha! It’s what the holidays are all about! Have a great day!

F L A S H B A C K

O N E   Y E A R   A G O…        Yet another wicked cool sky!

T W O   Y E A R S   A G O…   Recipe for butter Christmas cookies with frosting – beautiful to decorate!

Catch you back here tomorrow!

THE world’s best Christmas cookies (and most beautiful!)

I don’t lie when I say these are the best tasting cookies ever! These have been a ‘tradition’ in our family since we were little kids… and we make them every year… they make beautiful cookies to hand out as gifts to neighbors and friends. If you’re going to do that then you need to (at least) double the recipe, this makes a fair amount depending upon the size of your cookie cutters…

I featured this recipe back in February as Valentine’s Day cookies… but the recipe came out of a magazine many years ago (1960’s) in an article about the best Christmas cookies… Here’s the recipe…

CHRISTMAS BUTTER COOKIES

Sift 2 3/4 cups of flour, 1 teaspoon baking powder and 1/2 teaspoon of salt.

In mixer bowl add 3/4 cup soft butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla.

Beat until fluffy and light. Slowly beat in flour mixture. CHILL ONE HOUR.

Flour your work surface and roll out dough. Use cookie cutters to cut into desired shapes.

Place on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes.

YIELD: 4 dozen (IF you don’t eat the dough… good luck to ya!)

FROSTING

Mix 1/4 cup butter, 4 cups (1 box) confectioner’s sugar, 1/4 cup scalded cream and 1 teaspoon vanilla. Blend until smooth. Scoop into separate bowls and add food coloring (hint: yellow and blue mixed makes an awesome ‘grinch’ green). Scoop colored frosting into Ziplock bag (I use freezer) and snip a little off the corner. Squeeze onto cookie to decorate! If you need the frosting thinned a bit more, I have great luck just using light cream, add a little at a time until it will easily come out of the bag to decorate.

Fred's end of the cookie lineup, LOTS of frosting, his are the ones everyone wants to eat!
The fun part is the decorating!

Catch you back here tomorrow!!

Bake away the craving – Oatmeal Cookie Recipe!

Vanishing Oatmeal Cookies

 A craving for something sweet. Ugh. You know how it is when something pops into your head, like a nice warm oatmeal cookie fresh out of the oven. The wonderful smell of cinnamon permeating the room… ohhhh and a nice cold glass of milk to go along with it… Ahhh, let me get ahold of myself! That’s what happened to me the other day. OATMEAL. COOKIES. This thought popped into my head and would not escape. Finally I gave in. I’ll take some to a neighbor, saving myself from eating too many! So off I went. Armed with a NEW oatmeal cookie recipe, I started measuring… then all of a sudden something didn’t seem right with the recipe… Hmmm, let me check online and see if there were any comments on this recipe… duh. Something I always do BEFORE I try a recipe, not while I’m almost done measuring all the ingredients! TRAGIC COMMENTS. Eek, how can I save these cookies now that I have most of the ingredients comingled? I popped the lid off the Quaker Oat cannister and TADA staring back at me is the Vanishing Oatmeal Cookie recipe everyone knows and loves. I tried to adjust to get the ingredients measured to the new recipe and without hesitation popped those babies in the oven. Worst case? The baked cookies don’t taste good… Silver lining? Yep, the dough is awesome! Ha… Thankfully they turned out. I ate too many (it was lunch) and now I’m done with them for a while… Next time I may substitute cranberries for the raisins and add walnuts. If these cookies are sounding good to you, you can get them via the Quaker website OR off the lid on your cannister of oatmeal. Otherwise, here it is! Happy day! Catch you back here tomorrow…

Vanishing Oatmeal Raisin Cookies (QuakerOats.com)

Ingredients

  •  1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 3  cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1  cup raisins

Preparation

Preheat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Yield:  4 DOZEN

Remember to visit my photo blog at http://almostdailypic.wordpress.com – thanks for stopping by!

Cookies for Valentine’s Day, a work of art!

Aren’t these the most beautiful Valentine’s Day cookies you’ve ever seen? I admit, I haven’t seen many cookies for this holiday, well, not if you exclude the mass produced variety at the grocery store…  These take a little bit of time, but ooooh, the result is A WORK OF ART! I last posted this recipe on my PHOTO BLOG (click for link) for Christmas cookies, but here it is again, I hope you give them a try! This time I made the dough on Friday, got busy on Saturday, then set them out on the counter for a little while on Sunday before rolling and cutting into heart shapes and baking. The decorating part looks like the most time consuming, but if you don’t get too uptight about it (me) and can just swirl it on (Fred, my husband) then it looks beautiful and is done in a snap! Wishing you a Happy Valentine’s Day!

VALENTINE’S DAY BUTTER COOKIES

Sift 2 3/4 cups of flour, 1 teaspoon baking powder and 1/2 teaspoon of salt.

In mixer bowl add 3/4 cup soft butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla.

Beat until fluffy and light. Slowly beat in flour mixture. CHILL ONE HOUR.

Flour your work surface and roll out dough. Use cookie cutters to cut into desired shapes.

Place on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes.

YIELD: 4 dozen (IF you don’t eat the dough… good luck to ya!)

FROSTING

Mix 1/4 cup butter, 4 cups (1 box) confectioner’s sugar, 1/4 cup scalded cream and 1 teaspoon vanilla. Blend until smooth. Scoop into separate bowls and add food coloring (hint: Valentine cookies are good just red, light pink and white). Scoop colored frosting into Ziplock bag (I use freezer) and snip a little off the corner. Squeeze onto cookie to decorate! If you need the frosting thinned a bit more, I have great luck just using light cream, add a little at a time until it will easily come out of the bag to decorate.