|I felt like I was back in Paris when I first saw this gorgeous display of gourmet cookies...|
|Chocolate Cherry Cordials Cookies|
This is the link for the Chocolate Cherry Cordials Cookie recipe. It's full of all the flavors that I love ~ chocolate, cherries and rum ~ all rolled up into a cookie. Absolutely delicious and truly a winner!
|Snowflake Whoopie Pies, Chocolate Cherry Cordials Cookie, Pecan Cookies and homemade Turkish Delight.|
Is it just me, or does the name Whoopie Pie make you giggle? I just love the name ~ Whoopie Pie! It makes me smile every time I hear it. (I guess that's the little kid in me) I think you could easily change up the icing design on these Whoopie Pies to suit your mood ~ a red heart for Valentine's Day, a green shamrock for St. Patrick's Day, etc. It's a universal Whoopie ~ how cool is that?! teehee :)
SNOWFLAKE WHOOPIE PIES
1 ½ cups all-purpose flour
2 tsp baking powder
Large pinch of salt
½ cup unsalted ground almonds
½ cup unsalted butter, softened
¾ cup superfine sugar, plus extra for sprinkling
1 large egg
1 tsp almond extract
½ cup milk
1tbsp edible silver balls
Preheat the oven to 350F degrees. Line 2-3 large cookie sheets with parchment paper. Sift together the all-purpose flour, baking powder, and salt. Stir in the ground almonds.
Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Beat in the egg and almond extract followed by half of the flour mixture and then the milk. Stir in the rest of the flour mixture and beat until thoroughly incorporated.
Pipe or spoon 28 mounds of the batter onto the prepared cookie sheets, spaced well apart to allow for spreading. Bake in the preheated oven, one sheet at a time, for 10-12 minutes until risen and just firm to the touch. Cool for 5 minutes, then using a palette knife transfer to a cooling rack and let cool completely.
6 tbsp unsalted butter, softened
½ cup heavy cream
2 ½ cups confectioners’ sugar, sifted
For the filling, place the butter in a bowl and beat with an electric mixer for 2-3 minutes until pale and creamy. Beat in the cream, then gradually beat in the confectioners’ sugar and continue beating for 2-3 minutes until the buttercream is very light and fluffy.
For the icing, sift the confectioners’ sugar into a bowl and gradually stir in enough water to make a smooth, thick icing.
To assemble, pipe or spread the buttercream on the flat side of half of the cakes. Top with the rest of the cakes. Spoon the icing into a small paper pastry bag, snip the end, and pipe snowflake patterns on the top of the whoopie pies. Decorate with silver balls and sprinkle with superfine sugar. Let set. Enjoy!
|The cookies all looked so lovely and smelled simply divine, I had such a hard time choosing!|
|Shortbread Jam Sandwich Cookies, Pecan Tassies, Turkish Delights & Red Cinnamon Cookies|
Hope these pictures of Kathleen's cookies inspire you as much as they do me. I'm ready to get out all my baking supplies and make them right now. How about you? :)