Received another shoebox-full of eBay winnings today. Rather fittingly, for todays' post, it had a large collection of cacti.
In their very own greenhouse.
OK, this next bit is pure plagiarism!
I saw the picture on Instagram and fell in love with it.
I traced its' home to the blog, Poppytalk.
Aren't they just brilliant?
Butter's Shaped Cookies
(from Butter Baked Goods, published by Random House)
makes about 24 cookies, using a 3 1/2-inch cutter
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups butter, room temperature
3/4 cup icing sugar
1/2 cup granulated sugar
2 tablespoons pure vanilla
1. Preheat oven to 350F. Line cookie sheets with parchment paper and set aside.
2. Onto a large piece of parchment paper, sift together the flour and baking powder. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium to high speed until light and fluffy. Scrape down the sides of the bowl. Add the vanilla and mix to combine. Scrape down the sides of the bowl again.
4. Turn the mixer to low and add the dry ingredients and mix until fully combined.
5. Shape the dough into a large disk, about 1 inch thick, and wrap in plastic wrap. Chill in the refrigerator for at least an hour.
6. Divide the disk in two, and place half the dough on a lightly floured work surface. Use a rolling pin to roll out the dough to about 1/4 inch thick.
7. Use the cookie cutter of your choice to cut out about 12 cookies. Carefully transfer to the prepared cookie sheets and place about 1/2 inch apart. You may have to combine the dough scraps and re-roll the dough to cut out enough cookies. Avoid doing this too many times, as the cookies will become tough with over-handling.
8. Use a rolling pin to roll out the second disk of dough to about 1/4 inch think and repeat step 7.
9. Bake in the preheated oven for 15 minutes or until the cookies are lightly browned around the edges.
10. Remove from the oven and allow cookies to cool for about 10 minutes on the sheets, then transfer to wire racks to cool completely.
(Makes 4 cups, enough to coat about 24 cookies)
4 cups icing sugar
1/4 cup meringue powder
6 to 8 tablespoons water
1. In a stand mixer fitted with a whisk attachment, combine the icing sugar and meringue powder. Mix on medium speed until the meringue powder is evenly distributed throughout the icing sugar.
2. Turn the mixer to low and slowly add the water, little by little, until the icing reaches the desired consistency.
3. Once the water is incorporated, beat the mixture on high to create some volume and lightness in the icing.