I am on a mission to catch up on my blog posts and make a serious effort to post weekly despite my busy schedule! I have a great feeling about 2014. I predict new and exciting changes not only in my own life, but also in the lives of my friends and family. In 2014, 1) I resolve to leave less of a mess in my kitchen after all of my baking and cooking escapades 2) Focus on building a larger clientele for my baking and Mary Kay businesses and 3) become a Mary Kay Sales Director and earn the new Mary Kay BMW 320i! I have set my goals high, but as long as I stay focused I know that I can achieve them.
It has been in the works for quite a while, but finally in the summer of 2014 Romain and I are getting married! I must say that I am the envy of every bride this year because not only will I have the wedding of my dreams at Tupper Manor in Beverly, Ma, but 2 weeks later, Romain and I will be having a second wedding in northeastern France. I feel so lucky to have such generous parents and soon to be in-laws that will do just about anything to create such a special time in our lives. I seriously cannot wait for this summer and all of the festivities to follow!
I was just blessed with an amazing Parisian themed bridal shower last month thanks to my beautiful mother and bridesmaids. I want to sincerely thank everyone that was able to come for such generous gifts that will be invested into Romain and I’s future together. One of my favorite gifts was the recipe binder that my bridesmaids designed. Each guest brought me a recipe that I could add to my binder and have for safekeeping. I can’t wait to try all the different desserts and dishes! Keep and eye out for your recipes on my blog.
Wow I really went on quite a tangent that has pretty much nothing to do with these sugar cookies! This post basically sums up how my brain works; incapable of focusing on one idea or task at a time. Anyways, back to the cookies…….These may be my favorite sugar cookies ever because they are so simple and versatile. The snowman idea is a really cute idea for the holidays or the just during the winter. They are quite a project to decorate, but who really has anywhere to go when it’s cold outside? (Luckily for me in Socal it was 80 today) If you’re wondering how to make the gingerbread chex mix in the picture above, you can find the recipe here: I just replaced the cinnamon apple chex with cinnamon and vanilla, omitted the cinnamon candy, added gingerbread flavored M&Ms and homemade marshmallow pieces. Delicious! I’m happy to say that I won the Mary Kay cookie contest with these cute little snowmen so definitely give them a try!
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1¼ cups sugar
- ¼ cup cream cheese*
- 2 tablespoons light corn syrup*
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- 1 bag of regular sized marshmallow, cut in half
- 1-2lbs powdered sugar
- ½ cup milk
- extract or flavoring of choice
- food coloring
- *Adding cream cheese will yield a puffy, cake-like cookie; for flatter/crunchier cookies, leave it out.
- *If you like a chewier, moister, “bendy” cookie, add 2 tablespoons (1⅜ ounces) corn syrup to the dough. The cookies will spread out a little more.
- Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, sugar, and cream cheese (if you’re using it) and corn syrup until light and fluffy.
- Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.
- Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
- Place the ¾ cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.
- Place on the prepared baking sheets, leaving 2″ between them. Using a flat-bottomed glass, flatten the cookies to about ¼” thick.
- Bake for 9 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.
- Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.
- For the icing, combine 1 cup of sugar, almond extract, and 1-2 tbsp milk. Add more sugar or milk to achieve the desired consistency. Draw a face with edible markers on a marshmallow half. Frost each cookie with white icing and stick the marshmallow on as the head. Add buttons, scarves and arms using colored icing and sprinkles.