Friday, July 6, 2012

Cooler Weather....

It has been breezy and a little cooler all day, not by much, but we will take any break we can!!!  We went to Cosco this afternoon, to check them out,  and a micro burst must have hit the house while we were should have seen the chaos when we got home, pictures off of walls, curtains down, things from the kitchen had blown into the living room....plants everywhere....what a mess, no sooner got that cleaned up and the sky opened up and a hellacious thunderstorm came now we are mopping up...couldn't get things shut down and windows closed fast enough.  Seems to really be cooling down!!!!  Steven's going out to the garden now to see what survived!!!!

Thought I'd post some cards and such!!!!  The first one is one of the Matchbox Post - it Note holders I did last month.  This is one of the larger ones...actually these will be gifts at Convention!!!! 

And then I was cleaning out my letter drawer...and here are 2 cards done this past year by my dear friend Karen!!!!

Both are great cards!!!! 

I've had a few of you ask me for my recipe that I used on the cookies at the Open House.  I found it on another demonstrators website, and I'm not sure who it was now.....but here goes, with a few of my own changes. 

Lemon Shortbread Cookes

3/4 lb. unsalted butter, room temp.
1 cup sugar
1 tsp. vanilla extract
3 1/2 cups all-purpose flour
1/4 tsp. salt
zest from 1 lemon

Preheat oven to 350 F. In a bowl of a stand mixer, mix butter and sugar until they are just combined.Add vanilla.  In another bowl, whisk together the flour and salt then add them to the butter mixture.  Add the lemon zest.  Mix on low speed until the dough starts to come together.  Dump on a surface dusted with flour and shape into a flat disk.  Wrap in plastic and chill for at least 30 minutes.  Roll the dough 1/2-inch thick and cut out with your cookie cutter.  Place on an uncreased baking sheet and bake for 20-25 minutes, until edges begin to brown.  Allow to cool to room temperature.  

Glaze: In a small bowl, mix 1 cup confectioners sugar with 2-3 TBLS. lemon juice, adding more juice if necessary to get desired consistency.  If you are stamping your designs on Fondant, you only need to put a small amount on each cookie, then pur your stamped piece on top.  These are wonderful with jsut the glaze and no Fondant!!!!  Enjoy and Bon Appetit!!!! 

Well, the temperatures are dropping like a stone out there....feels like FALL!!!!  

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