Cookie + Ornament Countdown 12/1

Cookie + Ornament Countdown!

Christmas Sugar Cookie Trees, “Apple Butter Makers” P. Buckley Moss Ornament, and Solemate Socks for warmth!


tube sugar cookie dough
1/2 c.  butter softened
2 c.  powdered sugar
1 tsp.  vanilla extract
2 tbsp. heavy cream
green food coloring
1/2 tsp.  salt
Christmas nonpareils
Yellow mini m&ms or sprinkle stars
  1. Preheat oven to 350° and line a medium cookie sheet with parchment paper. Make balls 1, 2, and 3 teaspoons large. Place on a baking sheet and bake 5 minutes, remove the smallest cookies and bake 3-4 minutes more. Remove from oven and let cool on a cooling rack.
  2. In a large bowl using a hand mixer, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, food coloring, and salt and beat until combined. Add more food coloring until the desired color is reached. Transfer to a piping bag with a medium star tip.
  3. Onto the largest cookie, pipe a circle of frosting. Top with the medium cookie, pipe another circle of frosting, and top with the smallest cookie. Pipe a point on the smallest cookie. Decorate with sprinkles and top with a sprinkle star or a small yellow m&m. Serve.

Christmas Cookie + Ornament Countdown 11/30

Peanut Butter Stuffed Christmas Cookies

+ Amazing Grace Ornament

Let Art Inspire
Christmas + Ornament Cookie Countdown
by Canada Goose Gallery
1 c. creamy peanut butter
1/2 c.  powdered sugar


Amazing Grace ornament by P Buckley Moss depicts an historic church in Waynesville, Ohio

Amazing Grace Limited edition Porcelain ornament by American artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio. Ornament comes in its own gift box. Ornaments

1/2 c.  creamy peanut butter
1/2 c.  (1 stick) butter softened
1/2 c.  packed brown sugar
1/4 c. granulated sugar, plus more for rolling
1 large egg
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
  1. Preheat the oven to 375° and line two large baking sheets with parchment paper.
  2. Make the filling: In a medium bowl, combine peanut butter and powdered sugar and mix until smooth. Scoop into small balls (about 1 1/2″) and freeze until ready to use.
  3. Make cookies: In a large bowl, combine peanut butter, butter, and sugars and beat with a hand mixer on medium until the mixture is light and fluffy. Add egg and vanilla and mix until thoroughly combined, then add flour, baking soda, and salt and mix until just combined.
  4. Scoop a heaping tablespoon of the cookie dough and flatten it into a pancake-like circle. Place the frozen peanut butter ball on top. Bring the edges of the dough around the peanut butter ball and pinch the edges together to seal, adding more dough if necessary to cover the frozen peanut butter completely.
  5. Roll stuffed cookie dough ball in sugar and place on a baking sheet. Repeat until all dough is used, spacing the cookies about 2” apart.
  6. Bake until the cookies are golden on the bottom,12 to 15 minutes. Serve warm or at room temperature.


Christmas + Ornament Cookie Countdown 11/29

Yin/Yang Christmas Brookies + Alleluia Ornament

Let Art Inspire
Christmas + Ornament Cookie Countdown
 by Canada Goose Gallery
1/2 c. (1 stick) melted butter
3/4 c. granulated sugar
1/2 c.  unsweetened cocoa powder
2 large eggs
1/2 tsp. pure vanilla extract
1 c. all-purpose flour
1/2 tsp. kosher salt


Alleluia porcelain ornament by artist P Buckley Moss features a horse and sleigh with family and Christmas tree in the sleigh. Shades of rust in the horse, cherry red in the sleigh and blues, white and aqua in the background.

Alleluia limited edition ornament by American Artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio All Ornaments

1/2 c. (1 stick) butter softened
1/2 c. packed brown sugar
1/4 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. chocolate chips

Flaky sea salt, for sprinkling

  1. Preheat oven to 350° and line two large baking sheets with parchment paper. solemate-socks-canada-goose-gallery26
  2. Make brownie cookie: In a large bowl, whisk together melted butter, sugar, and cocoa powder. Add eggs and vanilla and whisk until glossy. Add flour and salt and whisk until just combined. Refrigerate while you make the chocolate chip cookie dough.
  3. Make chocolate chip cookie: In another large bowl using a hand mixer, beat together butter and sugars until light and fluffy. Add egg and vanilla and beat until combined. Add flour, baking soda, and salt and beat until just combined, then fold in chocolate chips.
  4. Make brookie: Using a small cookie scoop, form a heaping scoop of each dough into balls. Take one brownie ball and one cookie dough ball and roll them together. Repeat with remaining doughs.
  5. Place on prepared baking sheet 2″ apart, then flatten slightly and sprinkle with sea salt. Bake until golden around the edges and just set, 10 minutes. Let cool 5 minutes before transferring to a wire rack, then let cool completely.

Solemate Socks, Hats, Mittens

Christmas + Ornament Cookie Countdown: November 28

Christmas Pinwheel Cookies
Let Art Inspire
Christmas + Ornament Cookie Countdown: November 28
by Canada Goose Gallery
2 1/4 c.  all-purpose flour
1 tsp.  baking powder
1/2 tsp.  kosher salt
1 c.  (2 sticks) butter softened
1 c.  granulated sugar
large egg
3/4 tsp.  almond extract

Red food coloring



  1. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer, fitted with a paddle attachment), beat

    “Winter Together” Onrmanet by P. Buckley Moss  All Ornaments

    butter and sugar together. Add egg and beat until incorporated, then add extract. Add dry ingredients and beat until just combined.

  2. Divide dough in half, keeping one half in the mixing bowl. Add red food coloring and mix until the desired color is reached. Shape each dough into a square that is roughly ½” thick. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.
  3. Place red dough between two sheets of parchment paper and roll into a rectangle that’s about 1/4″ thick. Repeat with white dough. Take a top sheet of parchment paper off of each dough. Place red dough on top of white dough, dough sides facing each other. Gently press on top of the dough to help seal together.
  4. Remove top parchment paper and trim sides to match up evenly. Starting on a long side, use the bottom parchment paper to help roll dough tightly into a log. Roll log on the counter a few times to help seal the edge. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
  5. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Place sprinkles on a medium plate. Using a sharp knife, slice cookies 1/2” thick and roll edges in sprinkles. Place on baking sheets 2” apart.
  6. Bake until edges are set and just starting to turn golden, 10 minutes.


Solemate Socks, Scarves, Mittens

Christmas Cookie + Ornament Countdown: November 27th

Christmas Light Sugar Cookies + Frosty Family Christmas

Let Art Inspire
Christmas Cookie + Ornament Countdown: November 27th
By Canada Goose Gallery
3 c. all-purpose flour, spooned and leveled, plus more for surface
1/2 tsp. Kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
2 oz. cream cheese, at room temperature
1 c. sugar
large egg
1 tsp. pure almond extract
1/2 tsp. pure vanilla extract
1/2 recipe White Vanilla Frosting
Candy: Blue, white, and green candy balls; crushed blue starlight mints; silver and white dragées; mint M&M’s; white sanding sugar; blue and green Sixlets; crushed green and blue rock candy; white nonpareils; shoestring licorice
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  1. Whisk together flour and salt. Beat butter, cream cheese, and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg and extracts. Gradually beat in flour mixture until combined. Divide dough in half, flatten into disks and wrap in plastic wrap. Chill at least 1 hour.
  2. Heat oven to 325 degrees F. Line two baking sheets with parchment paper. On a floured surface, roll one disk of dough to 1/4″ thick. Cut cookies with a 3″ light bulb–shaped cookie cutter. Make a hole in the top of each cookie with a skewer.
  3. Bake until edges are golden brown, 11 to 12 minutes. Cool on pan for 5 minutes; remove to a wire rack to cool completely. Repeat with the remaining dough. Re-roll and cut scraps once.
  4. Spread a thin layer of frosting on each cookie. Decorate with candy. Thread licorice through holes for the wire.
Solmate Humbug Baby Socks. Red, green and white.

Solmate Humbug Baby Socks. Red, green and white. Solemate

Thanksgiving Melt-In-Your-Mouth Pumpkin Cookies Recipe

Melt-In-Your-Mouth Pumpkin Cookies Recipe


“Family Gathering” by P. Buckley Moss

At home this Thanksgiving we can bake these melt-in-your-mouth pumpkin cookies!

prep time 30 MINUTES
cook time 10 MINUTES


  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 15-ounce can pumpkin
  • 4 cups all-purpose flour


  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 to 4 cups powdered sugar (add until desired consistency/firmness)
  • ground cinnamon sprinkled on top (optional)


  1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds.
  2. Add granulated sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg.
  3. Beat until combined.
  4. Beat in the eggs and 2 teaspoons of vanilla until combined.
  5. Beat in pumpkin. Beat in as much of the flour as you can with the mixer.
  6. Stir in the remaining flour with a wooden spoon.
  7. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets.
  8. Bake for 10 to 12 minutes or until tops is set.
  9. Transfer to wire racks to cool.

For frosting:

  1. In a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth.
  2. Transfer to a medium bowl.
  3. Stir in milk and 1 teaspoon of vanilla.
  4. Beat in powdered sugar until smooth.
  5. Spread frosting on cookies.
  6. Sprinkle with additional cinnamon if desired.


At Home Thanksgiving Mulled Wine Recipe

“Give Thanks” Print by P. Buckley Moss

  • bottle red wine
  • 1 c. apple cider
  • 1 c. cranberry juice
  • 1/3 c. sugar
  • 1 c. fresh cranberries
  • oranges, peels, and juice
  • whole cinnamon sticks
  • 1 tbsp. whole cloves
  • 1 tbsp. star anise
  1. Combine wine, cider, cranberry juice, sugar, cranberries, the peel from 1 orange, the juice of 1 orange, cranberries, cinnamon sticks, cloves, and star anise in a slow cooker.
  2. Stir to combine.
  3. Cook on high until warm, about 30 minutes.
  4. Serve warm and garnish each glass with a piece of orange peel.

Special “Slow-Cooker* Mulled Wine Recipe


Home for the holidays just got better!


  • 1 bottle red wine
  • 1 c. apple cider
  • 1 c. cranberry juice
  • 1/3 c. sugar
  • 1 c. fresh cranberries
  • 2 oranges, peels and juice
  • 2 whole cinnamon sticks
  • 1 tbsp. whole cloves
  • 1 tbsp. star anise

Comfort & Inspire Thanksgiving Cookie Recipe

Cookie of the Week: Cinnamon-spiced sugar cookies with browned butter frosting

Keyword: fall cookies, pumpkin cookies

Super cute pumpkin-shaped sugar cookies…soft, sweet, loaded with cinnamon flavor, so delicious and so easy! Because it’s basically October…and time for all things pumpkin!

 prep time 20 minutes
 cook time 15 minutes
 total time 35 minutes
 servings 60 cookies
 calories 123 kcal



Title: Shopping Companions by P. Buckley Moss

3 sticks (1 1/2 cups) unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon pure vanilla extract
2 eggs, at room temperature
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

1 stick (1/2 cup) salted butter
2 cups confectioners sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
cinnamon sugar, for sprinkling

1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.

2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment-lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.

3. preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet for five minutes and then transfer to a wire cooling rack to cool completely.

4. To make the frosting. Add the butter to a medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool for 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to thin the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle but think enough to hold it’s shape.

5. Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin “leaves”. Sprinkle lightly with cinnamon sugar. Keep cookies covered in an airtight container for up to 4 days.

Comfort & Inspire with Thanksgiving Side Dishes: Skillet Cornbread

Let’s Celebrate Thanksgiving with ideas and recipes to comfort and inspire us!
For the Honey Butter

1/2 c. (1 stick) unsalted butter, at room temperature, plus more for pan
2 tbsp. pure honey
Kosher salt

For the Cornbread

1 c. fine cornmeal
1 c. all-purpose flour spooned and leveled
1/4 c. sugar
1 tbsp. baking powder
1 tsp. kosher salt
1 c. whole milk
2 large eggs
6 tbsp. (3/4 stick) unsalted butter, melted



1. Make honey butter: Use a fork to smash and stir together butter, honey, and salt in a bowl until well combined. Cover and refrigerate at least 30 minutes.

2. Make cornbread: Preheat oven to 425°F. Grease a 10-inch cast-iron skillet or 8-inch square baking dish. Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. In a second bowl, whisk together milk, eggs, and butter. Add wet ingredients to dry ingredients and stir just until combined. Transfer batter to prepared pan.

3. Bake until top is lightly golden and a toothpick inserted in center comes out clean, 15 to 17 minutes. Cool in pan 10 minutes. Serve warm with honey butter alongside.

Please share your finished cornbread on Facebook here