Bourbon-Vanilla Spritz Cookies
Nov 29, 2021
Blog | Christmas Cookie Countdown | Geese | Ornaments | Recipes

Cookie + Ornament Countdown Begins!

Bourbon-Vanilla Spritz Cookies, “Moonbeam” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

Christmas Bourbon-Vanilla Spritz Cookies

YIELDS: 9 Dozen    PREP TIME:0 HOURS 5 MINS    TOTAL TIME:2 HOURS 0 MINS

Recipe from Delish

INGREDIENTS

1 c. (2 sticks) unsalted butter softened
3 large egg yolks
3/4 c. granulated sugar
1/2 tsp. coarse kosher salt
2 tsp. pure vanilla extract
2 oz. (4 tablespoons) bourbon
3 1/3 c. all-purpose flour
1 large egg white, for egg wash

Sanding sugar, for decorating

Click Ornament below

P Buckley Moss Moon Beam Ornament with child sitting on the moon with Pink and blue background.
P Buckley Moss Moon Beam Ornament with child sitting on the moon with Pink and blue background.

DIRECTIONS

  1. Preheat oven to 375º with racks in the upper- and lower-third positions. Using an electric mixer, beat butter, sugar, and salt on medium speed until pale, about 1 minute. Add egg yolks, one at a time, followed by vanilla and bourbon, beating well after each addition.
  2. Stir flour into butter mixture with a rubber spatula until just combined and no dry patches remain.
  3. Working in batches, load cookie dough into a spritz cookie press according to the manufacturer’s instructions. Press cookies onto very clean, ungreased cookie sheets, about 1″ apart.
  4. Lightly beat egg white in a small bowl. Just before baking, brush cookies with egg white and sprinkle with sanding sugar.
  5. Bake cookies two trays at a time until firm to the touch and lightly golden on the edges, 16 to 18 minutes, rotating pans halfway through. Transfer to wire racks to cool completely. Repeat with remaining cookie dough, cleaning and drying cookie sheets in between batches.
Chocolate Crinkle Cookies
Nov 28, 2021
Blog | Christmas Cookie Countdown | Geese | Ornaments | Recipes

Cookie + Ornament Countdown Begins!

Christmas Chocolate Crinkle Cookies, “Cat in the Hat 3” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

Christmas Chocolate Crinkle Cookies

 

Christmas Chocolate Crinkle Cookies

YIELDS: 18    PREP TIME:0 HOURS 5 MINS    TOTAL TIME:2 HOURS 45 MINS

Recipe from Delish

INGREDIENTS

1 3/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. kosher salt
1 tsp. baking powder
3/4 tsp. baking soda
1/2 c. (1 stick) butter, melted
3/4 c. granulated sugar
1/2 c. packed brown sugar
3 large eggs
Powdered sugar, for rolling

Click Ornament below

pbuckleymoss-print-limitededition-cat-christmas

DIRECTIONS

  1. In a large bowl, combine flour, cocoa powder, salt, baking powder, and baking soda.
  2. In a medium bowl, whisk together melted butter, sugars, and eggs until well combined. Pour into dry ingredients and mix until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours.
  3. Preheat oven to 350° and line 2 large baking sheets with parchment. Place powdered sugar in a small bowl. Scoop about 2 tablespoons of dough and roll into a ball. If dough is too sticky, wet your hands slightly to help roll dough. Roll dough into powdered sugar, coating well, and then place on prepared baking sheet 2” apart. After rolling all the dough in powdered sugar, roll each piece again in powdered sugar. This will help get a more dramatic crinkle when the cookies bake.
  4. Bake cookies until cookies puff and crack, about 14 minutes. The edges will just be set, but the cracks will still look slightly underdone. Let cool on baking sheet.
christmas cookie countdown peanut butter cookies
Nov 27, 2021
Blog | Christmas Cookie Countdown | Geese | Ornaments | Recipes

Cookie + Ornament Countdown Begins!

Christmas Peanut Butter Cookies, “Roanoke Farmers Market” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

peanut butter christmas cookies

 

Christmas Peanut Butter Cookies

YIELDS: 22

PREP TIME:0 HOURS 5 MINS

TOTAL TIME:1 HOURS 20 MINS

Recipe from Delish

INGREDIENTS

1 1/2 c. smooth unsweetened peanut butter, melted (plus more for drizzling)
1 c.  coconut flour
1/4 c. packed keto-friendly brown sugar, such as Swerve
1 tsp. pure vanilla extract

Pinch kosher salt

2 c. keto-friendly dark chocolate chips, such as Lily’s, melted

1 tbsp. coconut oil

Click Ornament below

Roanoke Farmers Market Christmas Ornament

DIRECTIONS

  1. In a medium bowl, combine peanut butter, coconut flour, sugar, vanilla, and salt. Stir until smooth.
  2. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten slightly and place on baking sheet. Freeze until firm, about 1 hour.
  3. In a medium bowl, whisk together melted chocolate and coconut oil.
  4. Using a fork, dip peanut butter rounds in chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate sets, about 10 minutes.
  5. Serve cold. Store any leftovers in the freezer.
Nov 26, 2021
Blog | Christmas Cookie Countdown | Geese | Ornaments | Recipes

Cookie + Ornament Countdown Begins!

Christmas Royal Icing for Sugar Cookies, “The Greatest of these” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

Christmas Light Cookies

 

Christmas Royal Icing for Sugar Cookies

YIELDS:3 cups

PREP TIME:0 HOURS 5 MINS

TOTAL TIME:0 HOURS 10 MINS

 

INGREDIENTS

1/4 c. meringue powder
5 tbsp. water
4 c. powdered sugar

Food coloring

Click Ornament below

pbuckleymoss-ornament-limitededition-lamb
Good Shepherd Limited edition Porcelain ornament by American artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio. Ornament comes in its own gift box.

DIRECTIONS

  1. In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat meringue powder and water until frothy and starting to stiffen. Add powdered sugar and beat until smooth and thick. Add more water 1 tablespoon at a time, as needed. Icing should hold its shape without being too stiff to work with. Add desired food coloring and beat until well incorporated.
  2. To thin icing for flooding, add water 1 teaspoon at a time until desired consistency is reached. It should hold its shape for a couple of seconds when drizzled on top of the icing and then start to slowly melt into itself.
CAULIFLOWER-AFREDO-Canada-Goose-Gallery
Jan 14, 2021
Blog | Newsletters | Recipes

Quick, easy, and family-friendly, our first recipe of 2021 is from the Food Network Comfort Food Collection! This surprisingly simple and delicious cauliflower alfredo sauce with pasta and shrimp is perfect for a quiet, comforting meal at home.  It might even be a fun way to get everyone into the kitchen and away from their computers. Bon appétit

Ingredients

  • Sea salt and coarsely ground black pepper
  • 2 cups cauliflower florets
  • 1 pound fettuccine noodles
  • 1 cup 2 percent milk
  • 3 tablespoons unsalted butter
  • 1 clove garlic, lightly smashed
  • 1 1/2 cups grated Parmesan
  • Olive oil, for searing the shrimp
  • 15 to 20 peeled medium shrimp
  • Chopped fresh parsley, for garnish

Directions

  1. Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
  2. Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
  3. Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
  4. In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
  5. Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
  6. Use tongs to remove the pasta from the water and transfer it to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.

Let us know if you cook up this delicious meal by sharing your food pics in the comment section below.  #CGGcrave-worthy

Source: https://www.foodnetwork.com/recipes/katie-lee/cauliflower-alfredo-sauce-3278457

Dec 21, 2020
Blog | Christmas Cookie Countdown | Ornaments | Recipes | Solmate Socks - Art To Wear

Final Christmas Cookie + Ornament Countdown 12/24

Snowman Thumbprint Christmas Cookies + Alleluia P. Buckley Moss Ornament + Solemate Sock Warmth

by Canada Goose Gallery

 

pbuckleymoss-ornament-limitededition-church-winter
Alleluia Ornament by P Buckley Moss

Ingredients

  • Cookies:
  • 1/2 cup butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • Icing, to fill cookies
  • Icing:
  • 1 1/4 cups powdered sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon almond extract or vanilla, optional
  • Gel paste food coloring, black, orange for decoration
Solmate Humbug Baby Socks.Christmas red and green with white.
Solmate Humbug Baby Socks.Christmas red and green with white.

Instructions

  • Preheat oven to 375° F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
  • Shape dough into 3/4-inch balls. For each full snowman cookie, on an ungreased or parchment paper-lined cookie sheet, place 2 dough balls side by side with one side touching. Press thumbs into each ball to form an indentation in each.  Repeat with remaining dough balls, leaving about 2 inches between cookies.  For heads only, use one dough ball.
  • Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. Let cookies cool.  Fill each indentation with the icing (I used decorating bags and #2 or #3 tip. Let icing dry for several hours.
  • Tint some of the royal icing black, and some orange.  Using a small decorating (#1) tip and black icing, apply buttons and eyes.  With the orange, add a carrot nose.
  • Let cookies dry completely, ENJOY!

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