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Email : samwri1984@hotmail.co.uk

Wright Creations

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Hey all my name is Samantha, I'm 32 from England. Engaged. I have been handcrafting cards since I can remember from making mothers day cards at nursery to selling them to friends and family now. I love seeing the reactions on peoples faces when you make a unique handcrafted card just for them. I have also been a keen scrapbooker/photographer since I was about 5 when my parents started to foster and I always kept a scrapbook for each child we cared for - which goes with them to their new families so they don’t forget any precious memories of their childhood.

Thursday, 16 December 2010

Christmas Cooking

This is what I have been up to tonight!!

I decided to make some cookies for my team at work as a little thank you for all the hard work they have been doing.




These are Sugar Cookies

Ingredients:
3 cups (390 grams) all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup (227 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

In a separate bowl whisk together the flour, salt, and baking soda.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. 
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar. 
Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)
Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.
Makes about 36 - 4 inch (10 cm) cookies.

You can cover with Royal Icing sugar but I don't like Icing on cookies so I melted some white chocolate and added green food gel and using a piping bag and small nozzle tip piped a border around then filled in.


This is the first time I have made cookies and big Adam has ate 4 before I decorated as he's not a fan of white chocolate. He likes them and he is still alive!!

I had a bit of an incident when I was making them I slipped on some flour on the floor and pulled the bottom cupboard door off and hurt my hand. Adams response - "you've broke the door!!" not are you ok!!! Typical bloke.

Guess what? I still haven't finished my Christmas cards!! I was going to do them tomorrow night after work but I am going to see a psychic with my mam and nan so that should be interesting!

Take Care All

Sam x

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