In my last post, I mentioned that I had just ordered some tropical themed cookie cutters for the website. I have been really excited about these tin cookie cutters from Ann Clark! I'm an avid reader and subscriber to Coastal Living magazine, and was captivated by the picture below that was in the December issue. I knew I had to have palm tree cookie cutters on Wanderlust! I got them listed on the website today, and there are ten different styles to choose from. There are the palm trees, of course, but there's also a tropical fish, shark, pelican, and more! I decided to include the picture and recipe that was in Coastal Living that first captured my attention.
|coastal cookies as seen in Coastal Living|
photograph by Alan Richardson
Coastal Living article written by Julia Rutland
Coastal Cutout Cookies
Prep Time: 15 minutes
Chill: 1 hour
Yield: Makes about 28 cookies
- 1 cup butter, softened
- 4 ounces cream cheese
- 1 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Decorating Icing (see below for recipe)
Preparation1. Beat first 3 ingredients at medium speed with an electric mixer 2 minutes or until light and fluffy. Add egg yolk, and beat until smooth. Stir in extracts.
2. Combine flour and salt; gradually add to butter mixture, beating just until blended. Shape dough into 2 balls; wrap in wax paper, and chill 1 hour or up to 1 week.
3. Roll dough out on a lightly floured surface to 1/4-inch thickness. (If dough is too firm to roll, let stand 5 to 10 minutes.) Cut into shapes using 4 1/2-inch cookie cutters. Place cookies on parchment paper-lined baking sheets; bake, in batches, at 350° for 10 to 12 minutes or until edges are lightly browned. Let cool on pans 1 minute. Transfer cookies to wire racks to cool completely.
4. Dip tops of cookies in Decorating Icing, allowing excess to drip back into bowl.
Yield: Makes about 1/2 cup
- 1 cup powdered sugar
- 2 to 3 tablespoons whipping cream
- Food coloring (optional)
PreparationPlace powdered sugar in medium bowl; gradually add whipping cream, stirring constantly, until icing reaches an almost pourable consistency. Tint with food coloring, if desired.