Happy belated Thanksgiving, y’all!
I am trying my best to acclimate to my surroundings, so, therefore, Thanksgiving and “y’all” are necessary.
This past year, I unfortunately lost my grandmother. She was a strong, funny, and amazing woman. She was the best listener and the best friend a girl could ask for. I miss her desperately, and wish so much I could call her and speak with her about the mundane aspects of every day life.
Her love language was baking. She was trained at Wilton and every year, she made us the most amazing cakes for our birthdays. They ranged from jewelry boxes that opened and she had placed goodies inside, to an amazing dragon. There was no baking feat that she could not conquer. She was my baking inspiration, she still is, and always will be.
Now that she is no longer physically here, when I bake, it is how I feel connected to her. It is as if she is in my kitchen with me, often correcting how I am doing things, but in the end, she is in love with the final product. She taught me that you never show up to an event, or a holiday, without a dessert. This was ingrained in me as a child and it has stuck with me and likely always will.
One of my favorite bloggers is Molly Yeh and a year ago she posted about these embroidery cookies. I was completely in awe of how cute they were and thought these would make a great addition to our Thanksgiving table (even though I decorated them for Christmas- as I am in full fledge Christmas mode!).
This year, we went to my in-laws home, which is beautiful, for Thanksgiving. My mother-in-law is a really great cook and I knew I wanted to make something fun. In addition to the cookies, and I decided that it was time for some Brussels sprouts.
It was a very Yeh Thanksgiving for us. I made her sugar cookies (although, I converted them to gluten free) and we indulged in a recipe that she showcased on her new show, Girl Meets Farm, for the Brussels Sprouts.
Both were absolutely delicious, and I can’t wait to make them again.
For the Brussels Sprouts recipe, click here. Note: use gluten free breadcrumbs rather than panko! I used Schar – toast them in the same pan that you fry the sprouts.
Makes 16 cookies
2 cups flour (I used King Arthur GF flour)
1 tsp baking powder
3/4 tsp salt
1/2 cup butter
2/3 c (137g) sugar
2/3 c (80g) powdered sugar
zest from 1/2 of a lemon
1 large egg
1 tsp vanilla extract
3/4 tsp almond extract
For the Glaze:
1 cup powdered sugar
2 tb (40g) corn syrup
2 1/2 tb whole milk
1/2 tsp vanilla extract
1/4 tsp almond extract
pinch of kosher salt
For the Buttercream decoration:
1 cup unsalted butter
3 cup powdered sugar
2 tbsp cream
Preheat oven to 375 F.
Mix together the flour, salt, and baking powder in a bowl and set aside.
Cream together the butter and the sugars in the bowl of your stand mixer with the paddle attachment. Beat together until fluffy. Add the lemon zest and combine. Add the egg, and scrape the side of the bowl to make sure all is incorporated. Add the extracts and then the flours. Once mixed together, form into a disc and wrap in plastic. Place in the fridge for 1 hour – 2 days.
When ready to bake, on a lightly floured surface, roll out the dough to 1/4 inch thick, and use cookie cutters for the desired shapes. Move to a baking sheet lined with a silicone mat or parchment paper and bake for 10 minutes.
When they have finished baking, remove from the oven and allow them to sit on the sheet for 5 minutes. After the 5 minutes, move them to a cooling wire rack until they are completely cool.
For the glaze:
In a bowl, mix together all the ingredients. You are looking for a glue-like consistency. Dip the cookies (once cooled) in the glaze, and then place back on the wire rack and allow the glaze to harden.
Take the softened butter and beat with a paddle attachment. Then add the powdered sugar. Once combined, add the cream. Remove from the stand mixer and in bowls, add the desired food coloring. Use the desired piping tips and decorate!