Wednesday, June 30, 2010
Saturday, June 19, 2010
POETRY IN MOTION
My very favorite filled Viennese Shortbread. I have been making these cookies since I was Frannie's age. Of course there were sprinkles!
Viennese Shortbread (adapted from Betty Crocker's Cooky Book)
1 Cup Butter
1/2 Cup Powdered Sugar
1/2 Tsp. Vanilla (I use 1 Tsp.)
2 Cups Flour
1/2 Tsp Baking Powder
Mocha Filling (Below)
Preheat oven to 375 degrees. Cream butter, sugar, and vanilla until fluffy. Blend flour and baking powder; stir into butter mixture. You can use a cookie press if you feel like tormenting yourself. I prefer a pastry bag with a large star tip (Wilton #909). Press out cookies onto a parchment lined baking sheet - about 1 inch apart. (If dough does not come through smoothly, add 1 to 2 tsp. cream). Bake about 7 minutes or until very lightly browned around the edges. Cool. Put two cookies together with filling of your choice. Makes about 2 dozen double cookies.
Mocha Filling
Mix 2/3 cup powdered sugar, 2 tbsp. butter, and 1 tsp. instant coffee dissolved in 1 tsp. boiling water until fluffy. If too dry, add a few drops of water.
You can use any kind of filling you like. In the photo above I used chocolate ganache, which I had left over from a previous cupcake. You could also use Nutella or your favorite preserves, like strawberry or apricot. Maybe you'd just like to leave out the coffee part. Go ahead - the filling will still be delicious. If you don't have any instant coffee, you could also use left over morning coffee or espresso - just don't add any extra water.
These taste particularly good the next day.
S.W.A.K.
P.S. - Happy Father's Day to all you dads out there.
1 Cup Butter
1/2 Cup Powdered Sugar
1/2 Tsp. Vanilla (I use 1 Tsp.)
2 Cups Flour
1/2 Tsp Baking Powder
Mocha Filling (Below)
Preheat oven to 375 degrees. Cream butter, sugar, and vanilla until fluffy. Blend flour and baking powder; stir into butter mixture. You can use a cookie press if you feel like tormenting yourself. I prefer a pastry bag with a large star tip (Wilton #909). Press out cookies onto a parchment lined baking sheet - about 1 inch apart. (If dough does not come through smoothly, add 1 to 2 tsp. cream). Bake about 7 minutes or until very lightly browned around the edges. Cool. Put two cookies together with filling of your choice. Makes about 2 dozen double cookies.
Mocha Filling
Mix 2/3 cup powdered sugar, 2 tbsp. butter, and 1 tsp. instant coffee dissolved in 1 tsp. boiling water until fluffy. If too dry, add a few drops of water.
You can use any kind of filling you like. In the photo above I used chocolate ganache, which I had left over from a previous cupcake. You could also use Nutella or your favorite preserves, like strawberry or apricot. Maybe you'd just like to leave out the coffee part. Go ahead - the filling will still be delicious. If you don't have any instant coffee, you could also use left over morning coffee or espresso - just don't add any extra water.
These taste particularly good the next day.
S.W.A.K.
P.S. - Happy Father's Day to all you dads out there.
Friday, June 18, 2010
ZING WENT THE STRINGS OF MY HEART
Thursday, June 17, 2010
LET ME SLEEP ON IT


Oh yeah, there are more, I just haven't photographed them yet.
Wednesday, June 16, 2010
SWEET DREAMS ARE MADE OF THIS


S.W.A.K.
P.S. - I didn't stop with just these two, oh no, not me.

Tuesday, June 8, 2010
GOING TO THE CHAPEL OF LOVE
Not me - this purse!


S.W.A.K.
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