Joy {Cookie Ornaments}

We don't have a christmas tree this year.. yes, it is a tragedy I tell you. I have a two year old and an almost eight month old who is crawling all over our apartment AND we are going to be out of town for the holidays, so we had to forgo the tree this year. 

However, I decided to make cookie ornaments anyway. They are hanging on this little bird cage on our kitchen table now. They look a little lonely, but a touch of christmas is better than nothin!

Until I get one of these, I found a new BFF. 

This color mist is SO easy to use and makes for a really quick and easy way to decorate a cookie! Just line and flood your cookie, let it dry over night and spray with the color mist of your choosing (I got mine at Michael's). 

Happy Cookie-ing!

Dark Chocolate Cinnamon Rollout Cookies

Well, I'm officially in the christmas cookie making mood. It's a problem really, every "christmasy" thing I see turns into a cookie. I have lots of undecorated christmas cookies in my kitchen right now! I will be working on them tonight. But in the mean time, these Dark Chocolate Cinnamon Rollouts are perfect for any christmas gathering! They are also AMAZING with cinnamon cream cheese buttercream.

Dark Chocolate Cinnamon Rollout Cookies

Ingredients

6 1/4 cup all purpose flour, sifted

1 cup dark cocoa powder

1 teaspoon salt

2 cups butter, softened

2 cups granulated sugar

1 cup dark brown sugar

3 eggs

2 teaspoons good quality vanilla

3 1/4 teaspoon cinnamon

2 tablespoons buttermilk or sour cream

1. In a large bowl sift together flour, cocoa powder, cinnamon and salt. Set aside.
2. In mixer using paddle attachment, cream butter, sour cream (or buttermilk), vanilla and sugars on medium speed for 7-9 minutes. Beat in eggs one at a time and mix until combined. 
3. Add in flour mixture one cup at a time until well incorporated. 
4. Divide the dough in half to make two balls. Wrap each in plastic wrap and flatten. Chill dough in the fridge for about an hour. 
5. Remove the dough from the refrigerator, unwrap and place on a piece of parchment paper. Place two wooden dowels on both sides of your dough and another sheet of parchment paper on top.
6. Roll out your dough and cut desired shapes.
7. Place cut out shapes on a greased cookie sheet and put in the freezer for about ten minutes.
8. Bake cookies at 325 degrees until edges are just slightly crisp, about 13-15 minutes. 
9. Take cookies out of the oven and allow them to cool for five minutes on the pan. Scoop off the pan and put them on cooling racks. When the cookies are cool decorate as desired and DEVOUR!

**slightly modified from this recipe. 

Henna for Hanukkah!

These babies were sent out to California this morning as a Hanukkah gift from daughter to mother. 

Happy Hanukkah, Merry Christmas and Happy holidays to all!

Stay tuned, I've got LOTS more Christmas orders coming soon!!

Winter Forest Animals and Trees

Here are my little forest animals and embroidered pine trees with snow on them. Enjoy!

Paisley Mehndi Cookies {Krishna Wedding}

I shipped these colorful paisley shaped henna inspired cookies off to a wedding in california about a week ago. 

 

I loved the designs on the paisley shapes. I also tried a new sugar cookie recipe and love it! So nice to have two that I really like. 

Have a great week all :) Christmas cookies coming soon!

Fall Wedding Cookies

After hours and hours of decorating over the last few days.. okay, over the last week... I am finished with over 200 cookies for two different weddings. These are headed to NC for a fun fall reception with s'mores and hot chocolate bars. I made regular and dark chocolate cinnamon cookies (recipe coming soon!). 

Simple maple leaves,

acorns,

hot chocolate of course,

and, s'mores.

Mehndi wedding cookies coming soon!!

The Best Pumpkin Chocolate Chip Cookies on the Planet

Lofty claim? Possibly. But I just know you'll agree with me once you make these. This recipe is from a wonderful friend Jenny Rowley. Otherwise known as J-Ro. These are so moist, flavorful and best of all not too pumpkiny (is that a word?). I am a person who doesn't like pumpkin pie, and until I tried these, I hated pumpkin cookies. Every pumpkin cookie I've ever tried was either too dry, or had way too much pumpkin for my liking. But these.. these are amazing. Wherever I bring them I pretty much without fail get asked for the recipe. They are even better the second day. 

You will need chocolate chips, cinnamon, pumpkin, baking soda, baking powder, oil, salt, nutmeg, ginger, vanilla, flour and brown sugar. No eggs? No butter? Yes, you are reading right. So these are in a sense "heathy (er..ish)" cookies. 

Mix the brown sugar, pumpkin, oil and vanilla. Then add your flour, soda, baking powder, salt, cinnamon, nutmeg, and ginger. After those are well incorporated add your chocolate chips.

Spoon onto a cookie sheet and bake for 12 min at 350.

Let these cool for five minutes and then dig in! These are so good warm, but we like them best the second day. 

side note: these are best enjoyed while listening to christmas music curled up on the couch (though my husband thinks it's much too early for that).

Best in the World Pumpkin Chocolate Chip Cookies:

Ingredients:

1 c. brown sugar

1 c. pumpkin

1/2 c. oil

1 tsp. vanilla

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

milk chocolate and semi sweet chips (desired amount)

Directions:

1. Preheat oven to 350 and mix brown sugar, pumpkin, oil and vanilla well in mixer. 

2. Add all other ingredients except for the chocolate chips and mix until just incorporated, do not over-mix!!

3. Fold in chocolate chips. I probably add about 1/2 c., but it's really about how much you prefer.

4. Spoon onto a greased cookie sheet and bake for 12 minutes.