Only during Christmas time can you eat a sugar cookie in the morning
Project 365 – Day 241
We made gingerbread houses for the first time today. I have to say that they were not as difficult as I thought they would be (well at least the building part). Overall I think they turned out pretty good. Now we have to move on to the large gingerbread house.
Project 365 – Day 240
Project 365 – Day 239
Today was the last day of school before Christmas break. I’m not sure what we’re going to do over these next two weeks to keep everyone entertained.
Project 365 – Day 238
Today we spent the afternoon at a friend’s house for a playdate. It was awesome and the boys had so much fun. We can’t wait to do it again!
Project 365 – Day 237
Project 365 – Day 236
It may be in the 60s here but someone wanted to wear his stormtrooper hat.
In other news, we still don’t really know what is wrong with Mac. They seem to think that it’s possibly an infection with his prostrate. If that’s not the case, then he probably has prostrate cancer, which is not that bad, but it would mean that he would only have another 6-12 months to live. We’ll see. I’m praying that it’s just the infection and that the antibiotics will help him start feeling better soon.
Project 365 – Day 235
It is December! There are quite literally less than 11 days until Christmas! And what is blooming in Richmond? Cherry blossoms!!
On a separate note, it’s been a hard day for me. There’s a very good chance that Mac has leukemia. We’re not sure what he prognosis will look like or if it’s something that can be treated. I would hate to see him suffer.
Lemon “Snowflakes”
I’ve been on a cookie baking kick this weekend. Today was by far the best cookie yet! I really thought that the lemon would be over powering and that I would hate it. Turns out, the lemon is perfectly balanced in this deliciously light and cakey cookie.
Ingredients
recipe from Cook’s Illustrated
makes about 2 dozen cookies
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners’ sugar
- 1 1/4 cups granulated sugar
- 4 teaspoons grated lemon zest plus 2 tablespoons juice (about 2 lemons worth)
- 4 tablespoons butter, melted and cooled
- 3 tablespoons vegetable oil
- 1 large egg plus 1 large yolk
- 1 teaspoon vanilla extract
Directions
- Whisk flour, baking powder, and salt together in medium bowl. Place confectioners’ sugar in small bowl and set aside. Process granulated sugar and lemon zest in food processor until finely ground, about 30 seconds. Add melted butter, oil, lemon juice, egg and yolk, and vanilla and process until pale and thickened, about 30 seconds. Transfer to bowl with flour mixture and stir until incorporated. Cover bowl with plastic wrap and chill until dough is firm, at least 1 hour.
- Adjust oven rack to middle position and heat oven to 350F. Line 2 baking sheets with parchment paper.
- Working with 1 1/2 tablespoons dough at a time, roll into balls, toss balls in confectioners’ sugar, and space them 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until cookies are cracked and set on top but look moist within cracks, 10-12 minutes. Let cookies cool on sheets for 5 minutes. Transfer to wire rack to cool completely.