Well I certainly didn't meet all my goals for the week but what can you do. I haven't started my daughter's doll yet but will start that this weekend. I have been too busy packaging up items for my shop and sending them off before Christmas. I feel like Santa when I stumble into the post office with my bag of boxes!On Tuesday my friend stopped by and "kidnapped" me on a trip to look for vintage ornaments at the local antique stores. I did feel a little guilty but picked up a few inexpensive ornaments that I love. These tiny colorful glass balls in their original packaging will be treasured at our house.
I also managed to make a batch of cookies for my children's writers group meeting and cookie swap.
Cardamom Almond Stamped Cookies
1 cup (2 sticks, 1/2 lb.) unsalted butter, room temperature
1/2 cup sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
1/2 tsp ground cardamom seed
2 cups all purpose flour
Cream butter then add sugar and continue beating for another 2 minutes. Stir in the flavorings and salt. Add the flour and blend well.
Refrigerate the dough for 30-90 minutes in a covered container.
Form into 1" balls with your hands and place on lightly greased cookie sheets about 2" apart.
Oil and lightly flour a cookie stamp, press lightly into the dough to make the design. I didn't have a stamp so I used the bottom of a flat glass dipped in white sugar.
Bake cookies at 325°F for 9-12 minutes. They should be firm but not browned. Cool on cookie sheet for 2-3 minutes then transfer them to wire cooling racks.
They came out well and were very easy to make. I am going to look for a cookie stamp or ask my husband to carve one for me. I love the cardamom and almond combination. The recipe is from Scandinavian Cooking.
Most of my flag garlands are hung on the tree and I have a photo to share too!
And last afternoon/night we enjoyed a wonderful snow storm. The girls will be sure to be out this afternoon playing in it after school.
