Tag Archives: Decorating

How to Make Tea Bag Cookie Favors

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Today I thought I’d share a quick cookie tutorial with you… Sound like fun? I thought so!

I am all about tea these days. Sure, I still drink the occasional cup of coffee (or, in my case, it’s more often a latte), but I’m obsessed with tea. My current favorite is a coconut chai tea with just a bit of honey and a splash of milk (when I feel like indulging).

Now I want a cup of tea… Back to the cookies.

I was thrilled to be a part of a tea party bridal shower for one of my best friends who is getting married this fall.  Naturally, I offered to bring cookies to the shower.  I did some tea cup and tea pot cookies (of course… I’ll show some of those another day), but my favorites were these little tea bag cookies that we used as favors. We put one cookie in the tea cup at each place setting at the shower. How fun is that?

They’re super easy to make, too… Here’s what I did!Continue Reading

Photo Friday: Lego Cookies for an Architect

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Recently, one of my good friends passed all of his tests to become a Registered Architect. His wife threw a big bash to celebrate and I agreed to do a few cookies for the guests. The invitations used the quote, “From Legos to Lincoln Logs to real bricks and mortar, Andy has always wanted to be an architect.”  It seemed like the perfect theme for cookies. Each of the guests at the party got a lego cookie to take home to symbolize being a building block on his journey to being an architect.  And, as a special surprise, I did a few extra cookies that displayed some of the experiences that have been a big influence on his career.

I was happy with the cookies overall. Sadly, it was a humid week around here, and I had some trouble with splotchy icing and craters in the lego cookies. AGH! Fortunately, the party guests didn’t seem to notice and the cookies were a big hit!

Congrats, Andy!

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On Mondays…

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The past few weeks have been a bit of a whirlwind for me. There have been a lot of great memories – my first Color Run with the hubby, a cookie decorating party, and the kiddo’s first trip to Hersheypark. Sadly, I’ve also found myself a bit more stressed than usual, as well. I’ve been busy decorating cookies, getting very little sleep, dealing with the day-to-day struggles of staying home with a toddler, and also dealing with a broken camera. I’d love to say that I kept it all together, but I know that I’ve lost my temper more than I’d care to admit. I’ve had my share of cranky moments.

The good news is that it’s Monday.Continue Reading

White Balance for Perfect Cookie Color Palettes

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Want to know a secret?

I hate to color icing. I know, hate is a strong word… But, I’ve been known to go to great lengths to come up with cookie ideas that use only white icing. (Remember my Christmas cookies from this past year?)  Seriously, though… Who wants to spend an hour coloring icing when you have cookies to decorate?

I think part of the reason I dislike the icing coloring process is that I’m picky. When I set out to decorate cookies, I have an idea in my mind of exactly how they will look. I know how each color should look. If I am decorating a beach cookie, the water has to be the perfect seafoam blue… Not sky blue, not aqua, and certainly not royal blue.  Since I do not have an endless variety of food coloring for my icing, I often find myself mixing up my own custom colors, which can be a bit of a hassle.

So, I’ve developed a trick for faster color mixing that ensure that my icing color palettes work together… I white balance my icing.

(Please note – The only thing worse than the wrong color blue for beach cookies is a color palette that doesn’t work together. Actually, I lied. A color palette that doesn’t work together is worse. Much worse.)Continue Reading

Sugar and Spice Cookies

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Today is a special day… Why? Because today we are having a baby shower for Jamie from My Baking Addiction!

I’ve “known” Jamie for quite a while… I think I probably knew her before she knew me. You see, she is a far more fabulous blogger than I am… She is the authority on all things baking, and I have been reading her site for forever. And, her photographs? They are absolutely gorgeous.

I had the pleasure of meeting Jamie in person at the Big Summer Potluck a few years back. And, as it turns out (and as I always suspected), she is even sweeter and fabulous in person.  She was kind enough to keep me company and hang out with me even though I was rather pregnant and rather cranky. I sincerely hope our paths cross again soon so that we can catch up!

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In addition to a love for all things baking, Jamie and I have something else in common… Our blog names are somewhat similar. We both get the same crazy pitches for TV shows about people who eat laundry detergent and other strange things and emails about rehab facilities. And, on occasion, there are people who think that I am Jamie… I always consider it a huge honor. And, then I promptly correct them and send them on their way to one of Jamie’s fabulous recipes!

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When I started thinking of what to bake for Jamie’s baby shower, the popular rhyme came to mind… “What are little girls made of? Sugar and spice, And everything nice. That’s what little girls are made of.”  Sounds like the start of a lovely recipe, doesn’t it?

I’m hoping Jamie will enjoy these sugar and spice sugar cookies (they’ll be arriving on her doorstep in a day or two!)… I’ve added just a bit of spice to a traditional sugar cookie.  Instead of just using granulated sugar, I’ve also added some brown sugar since I love how the caramel and molasses-y flavor pairs with the warm spices.

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I chose to decorate the cookies for Jamie, but you could also just slather them with a bit of buttercream and sprinkle them with some spiced sugar.  They’d also make an adorable cookie sandwich, too.

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My inspiration for these cookies actually came from a pair of Maddie’s pajamas.  She has a cozy pair of cream colored flannel PJs with a cute pink and brown leopard print pattern.  I decided to try my hand at the leopard print (every little lady needs some leopard print in her life, right?) and then use that color scheme to decorate the rest of the cookies.

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Want to see what other bloggers are baking up for Jamie and her sweet little girl? Don’t miss these great recipes!

Amber from Bluebonnets & Brownies | Lemon Strawberry Cupcakes
Julie from The Little Kitchen | Pistachio Pudding Cupcakes
Shaina from Food for My Family | Vanilla Raspberry Mini Meringue Kisses
Glory from Glorious Treats | Modern decorated cookies
Cheryl from TidyMom | Chocolate Cake with Raspberry Buttercream
Katie from Good Life {Eats} | Raspberry Hibiscus Soda
Aimee from SimpleBites | How to freeze a big batch of homemade waffles
Amanda from I am Baker | Heath Bar Cake
Steph from Steph Chows | PB Oatmeal cookies
Allison from Some the Wiser | Raspberry Chocolate Chip Muffins
Megan from Stetted | Strawberry Jalapeno Palmiers
Shelly from Cookies & Cups | Bacon Cheddar Scones
Emily from Jelly Toast | Meyer Lemon Scones
Kristan from Confessions of a Cookbook Queen | Samoa Layer Cake

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Sugar and Spice Cookies
Makes about 2 1/2 dozen cookies

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground ceylon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • 1 cup (2 sticks) unsalted butter, cut into chunks
  • ½ cup granulated sugar
  • ½ cup packed dark brown sugar
  • 1 vanilla bean
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • Royal icing or frosting of your choice

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Preheat the oven to 350°F.  Line your baking sheets with parchment paper or silicone liners and set aside.

Whisk together the flour, baking powder, sea salt, cinnamon, ginger, nutmeg, and cardamom in a small mixing bowl.  Set aside.

In the bowl of your stand mixer, combine the butter, granulated sugar, and brown sugar.  Beat on medium speed until the mixture is light and fluffy. Cut the vanilla bean in half lengthwise.  Scrape the seeds out and add them to the creamed mixture.  Add the egg and vanilla extract and then continue to beat on medium speed for an additional 1 – 2 minutes, until the egg is well incorporated.

While mixing on the lowest setting, gradually add the flour mixture.  Mix just until the flour is incorporated. Gather up the dough and divide it into two sections.  Roll each portion of dough out to 1/4-inch thickness.  Use a cookie cutter to cut cookies out of the dough and transfer the cookies to the prepared baking sheet. Gather any scraps and re-roll the dough as necessary.

Bake the cookies for about 14 minutes, until the edges are just starting to turn a golden brown.  Cool the cookies on a baking sheet for about 10 minutes, then transfer to a wire rack to cool completely before frosting or decorating.

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