Wednesday, December 30, 2009

Button Cookies ala Martha

These are the cutest cookies I have ever seen! How perfect are they? Gorgeous simple sugar cookies, I think these are the main reason I chose a button theme. So sweet! Here are the instructions from Martha (of course.)

Tools and Materials
Cookie cutter
Drinking glass
Buttons (optional)
Tissue paper
Wrapping paper

1. Prepare dough for gingerbread or sugar cookies, and cut out round shapes with a cookie cutter.

2. Add an inner ring by gently pressing a glass into dough. Poke four button holes into each cookie with a skewer, and bake.

3. Stack several cooled cookies, and thread a thin ribbon through the holes. Line boxes with tissue paper, arrange cookies, wrap, and sew ribbon through buttons for added effect.

Cute as a button

The date is set - Feb 13th. Ms. Auntie A is gonna get the cutest little shower in the cutest victorian house I have ever seen. (Thank you Ms. Sue for letting us have it there) if it isn't obvious - the theme for the shower is "Buttons" or "Cute as a Button" 'cause we know he will be!

The color theme is mostly white with linen/taupe and green pops of color. My goal is to have all white serveware and creme colored simple paper plates and napkins. I have found the cutest ideas for garlands / "Sweet Baby" signs and will pop it up here once I finish. Here are some more pics from my inspiration board.


2. & 3.


5. green katie jump rope fabric by denyse schmidt


Let the new year begin!

It's supposed to snow again today. It has been quite cold, frigid to be honest. Two days left until the new year - you absolutely must make this recipe from Southern Living today (before the diets er... eating healthfully... begin) - DELICIOUSNESS. divine and easy. oooooh.


(Dec 2009 Southern Living)

1 cup sugar

4 tsp. ground cinnamon

1 (2 lb.) package frozen bread roll dough (used Rhodes)

1/2 cup butter, melted

1 cup chopped pecans

3/4 cup whipping cream (whipped)

3/4 firmly packed brown sugar

1. Stir together sugar and 3 tsp. cinnamon. Coat each roll (still frozen) in butter and dredge rolls in sugar mixture. Arrange in a lightly greased 10" tube pan, sprinkle with pecans. Cover and chill 8 - 18 hours in fridge (overnight.)

2. Preheat oven to 325 degrees. Beat whipping cream at high speed with an electric mixer until soft peaks form. Stir in brown sugar and remaining 1 tsp. cinnamon. Pour mixture over dough. Place pan on an aluminum foil-lined baking sheet.

3. Bake at 325 degrees for 1 hour or until golden brown. Cool on a wire rack 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.

So easy, so delicious!