Last year I was packing up my apartment and readying myself for my migration to the Pacific Northwest (oh, and getting the swine flu for a second time while I was at it). Suffice it to say, I took a year off from Christmas baking. It is rather difficult to bake when 1) you have packed up all your cookie sheets and 2) you feel like death.
Fast forward to 2014. I was wanting to dive into Christmas baking in a MAJOR way. Of course, I needed a partner-in-crime and baker extraordinaire. This just happens to be be my wonderful, BBC-loving cousin, Elisa. We decided that we both wanted to bake cookies so we might as well do it together! It was the perfect solution and a tradition I intend to continue for many, many years.
We decided that we would each make several different kinds of cookies and then bake/decorate them at my house. Here's what went down:
Elisa made several splendid cookie doughs: gingerbread (think citrus peel and spices), chocolate mint and cranberry coconut. So delish.
Per the usual, I went completely overboard. This could be attributed to any and all of the following reasons:
1) I haven't baked in a long time
2) I bought 4 pounds of butter at Costco which made me a little giddy
3) I just can't help myself
I've been wanting to experiment with biscotti and shortbread for a while so thought this was the perfect time. I made a spiced biscotti, a rosemary/currant/pine nut biscotti, pecan shortbread, lavender & lemon shortbread, sour cream cookies (I will discuss the frosting of these cookies later, prepare yourself), and sea-salt chocolate pecan bars.
|"Isn't butter divinity?" Amy March in Little Women|
|The makings of biscotti - a work in progress|
And in a total fail moment, I failed to take pictures of my shortbread. But this shortbread is so delicious I think I will do an entire post about it. Let's just say I've been obsessed with lavender since I became addicted to the French Lavender Breve at Lavender & Honey in Pasadena. Oh, all right. Because you asked. Here's a picture of me and my adorable new nephew at L&H.
|Scrumptious. And I don't just mean the coffee. This lil guy is my FAVORITE! |
And I have no idea who that woman is in the window behind me.
You all know I like to keep it real here on the blog. So, this is what my kitchen table looked like. We were basically operating a cookie factory. Yes, those are cookies in a Ziploc bag on the floor at the top of the photo. We had plumb run out of counter space.
|Real life, folks.|
|Note the plate and cup in the background. You can't bake cookies unless you are eating them at the same time.|
|Aren't gingerbread cookies the cutest?! Elisa frosted these. I have zero frosting capability.|
|A holiday centerpiece can help make order out of your cookie extravaganza.|
I am not a huge frosting fan (gasp). I like cream cheese icing for sure but regular frosting is usually too cloyingly sweet for me. I figured if butter could be the star of the show, maybe, just maybe I'd finally find a frosting recipe I'd like. Mission accomplished. I mean, browned butter makes everything better. How could I have ever doubted its' prowess in the frosting arena??
I ended up making this frosting pretty thin so that we could just dip the cookies in the frosting and forget that whole "frost with a butter knife and have it look like it was done by a kindergartner" business.
So, here's the frosting of all frosting recipes. And because I love you, the Sour Cream Cookie recipe too.
Maple Browned Butter Frosting
Makes: About 2 cups of frosting
Prep time: 10 minutes
Kitchen Gear Required: Saucepan, spoon, measuring cup, mixer
1 stick salted butter
2 cups powdered sugar
1/4 tsp maple flavoring
2-4 Tbsp milk
Food coloring, optional
Ready, set, go!
1. Melt butter in a saucepan over medium heat. Watch it like a hawk until it starts to get all foamy, goldeny and brown. But not burnt. We don't want burnt butter frosting.
2. Pour browned butter into a bowl and add 2 cups of powdered sugar. Mix together with hand mixer (it will look weird and lumpy).
3. Gradually add in milk to get consistency you are looking for. This takes some time. Keep mixing until it's perfect. This is also the time to add food coloring if you are wanting the icing to have a color other than maple-brown (which is the way I tend to go).
4. Frost cookies.
5. Frost cinnamon rolls.
6. Frost toast.
7. Frost spoon. Lick said spoon.
Sour Cream Cookies
Makes: A lot (I feel like this is totally subjective based on the size of cookie cutters, etc.)
Prep time: 15 minutes
Bake time: 6-8 minutes
Kitchen gear required: Two bowls, hand mixer, measuring cups, measuring spoons, cookie cutters, cookie sheets, parchment paper (if desired), microplane zester (if using whole nutmeg)
1 cup granulated sugar
1/2 cup (that's 1 stick, folks) salted butter, room temperature
1 tsp vanilla
2-2/3 cups all-purpose flour
1/2 cup regular sour-cream
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt or 1/4 tsp regular salt
1/2 tsp freshly grated nutmeg or 1/4 tsp ground nutmeg
Ready, set, go!
1. Preheat oven to 425 degrees. Cream together sugar, butter, vanilla, egg and sour cream
2. Combine dry ingredients (flour, baking powder, baking soda, salt, nutmeg)
3. Mix together wet and dry ingredients. Don't over beat the dough or the cookies will be tough.
4. Roll out dough and cut with cookie cutters. You can also refrigerate the dough and roll out the cookies once you've cleaned up the kitchen (I never do this but it seems like a nice idea).
5. Bake cookies on parchment-lined cookie sheets for 6-8 minutes. Take them out while they are still pale for a softer cookie, leave them in until they are golden for a crispier cookie.
6. Cool completely. Frost with Maple Browned Butter Frosting for a delicious holiday treat!
7. I am eating some for breakfast as I type this.
|Sour Cream Cookies with Maple Browned Butter Frosting.|