Christmas Cookie + Ornament Countdown 12/6

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Christmas Cookie + Ornament Countdown!

 

Hot Chocolate Brownie Cups Christmas Cookies, “Sno Much Fun Ornament” P.Buckley Moss Ornament

by Canada Goose Gallery

Hot Chocolate Brownie Cups

YIELDS:24

PREP TIME:0 HOURS 20 MINS
TOTAL TIME:2 HOURS 40 MINS
INGREDIENTS
2 1/4 c. all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. kosher salt
10 tbsp. butter, softened
1 (8-oz.) block cream cheese, softened
1 1/4 c. granulated sugar
2 large eggs
2 tsp. finely grated lemon zest
1/4 c. fresh lemon juice
1 tsp. pure vanilla extract
10 drops yellow food coloring
3/4 c. powdered sugar
DIRECTIONS
  1. In a medium bowl, whisk flour, baking powder, and salt.
  2. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover the bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
  3. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on the prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.
SnowManyFriends-ornament-PBuckleyMoss-winter

Sno Many Friends limited edition Porcelain ornament by American artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio

Christmas Cookie + Ornament Countdown 12/5

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Christmas Cookie + Ornament Countdown!

 

Lemon Butter Christmas Cookies, “Madonnas” P.Buckley Moss Ornament

by Canada Goose Gallery

Lemon Butter Cookies

YIELDS:24

PREP TIME:0 HOURS 20 MINS

TOTAL TIME:2 HOURS 40 MINS

 

INGREDIENTS

2 1/4 c. all-purpose flour

1 1/4 tsp.  baking powder

3/4 tsp.  kosher salt

10 tbsp.  butter softened

1  (8-oz.) block cream cheese, softened

1 1/4 c. granulated sugar

2 large eggs

2 tsp. finely grated lemon zest

1/4 c. fresh lemon juice

1 tsp. pure vanilla extract

10 drops yellow food coloring

3/4 c. powdered sugar

 

DIRECTIONS

  1. In a medium bowl, whisk flour, baking powder, and salt.

    pbuckleymoss-ornament-limitededition-madonna

    P Buckley Moss ornament

  2. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover the bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
  3. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on a prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.

Christmas Cookie + Ornament Countdown 12/4

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Cookie + Ornament Countdown Begins!

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

by Canada Goose Gallery

Thumbprint-christmas-cookies-1

Thumbprint Christmas Cookies

YIELDS:35

PREP TIME:0 HOURS 5 MINS

TOTAL TIME:0 HOURS 40 MINS

 

PBuckleyMoss-Waynesville-Ohio-CanadaGooseGallery-Art-Artist-LimitedEdition-Porcelain-Ornament-Gift-HomeDecor-ChristmasTree-Decoration-Christmas-Church-Buggy-Children-Gift

And the Greatest of These limited edition ornament

INGREDIENTS

1 3/4 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. kosher salt

3/4 c. (1 1/2 sticks) butter softened

1/2 c. granulated sugar

1 large egg

1 tsp. pure vanilla extract

1/3 c. assorted jams, for filling cookies

 

DIRECTIONS

  1. Preheat oven to 350º and line two baking sheets with parchment. In a large bowl, whisk together flour, baking powder, and salt.
  2. In another bowl, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.
  3. Using a small cookie scoop, scoop 1” balls onto prepared baking sheets. Press a thumbprint into the center of each ball, 1/2” deep. Fill with a small spoonful of jam.
  4. Bake until the edges of the cookies are golden, 13 to 14 minutes. Cool on baking sheets before serving.

Christmas Cookies + Ornament Countdown 12/3

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Cookie + Ornament Countdown!

Peppermint Pattie-Stuffed Chocolate Cookies, “Blessed Winter” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

Peppermint Pattie-Stuffed Chocolate Cookies

YIELDS:14

PREP TIME:0 HOURS 10 MINS

TOTAL TIME:0 HOURS 20 MINS

 

INGREDIENTS

BlessedWinter-CanadaGooseGallery-WaynesvilleOhio-pbuckleymoss-ornament-limitededition-winter

Blessed Winter Limited edition ornament by American Artist P Buckley Moss

1 box chocolate cake mix

1 tsp. baking powder

2 large eggs

1/2 c. canola oil

14 York Peppermint Pattie Minis

Sprinkles, for decorating

 

 

 

solemate-socks-canada-goose-gallery

DIRECTIONS

  1. Preheat oven to 350° and line two baking sheets with parchment paper. In a large bowl, whisk together cake mix and baking powder; in another bowl, whisk together eggs and oil. Add wet ingredients to dry and stir until fully combined.
  2. Using your hands, form small balls of dough. Flatten a ball, then place a Peppermint Patty in the center and fold the dough over to completely cover. Transfer to a baking sheet and repeat with the remaining dough (you should have enough for about 14 cookies).

Christmas Cookie + Ornament Countdown 12/2

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Cookie + Ornament Countdown!

Caramel-Gingerbread Cookie Bars, “And the Greatest of These” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

Caramel-Gingerbread Cookie Bars

INGREDIENTS
FOR THE COOKIE BARS
3/4 c. unsalted butter softened
1 c. lightly packed brown sugar
1 large egg
3 tbsp. molasses
2 1/4 c. all-purpose flour
2 1/2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
Pinch of cloves
1 tsp. baking soda
1/4 tsp. kosher salt
PBuckleyMoss-Waynesville-Ohio-CanadaGooseGallery-Art-Artist-LimitedEdition-Porcelain-Ornament-Gift-HomeDecor-ChristmasTree-Decoration-Christmas-Church-Buggy-Children-Gift

And the Greatest of These limited edition ornament by American Artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio

FOR THE FROSTING
1/2 c. unsalted butter, at room temperature
2 c. powdered sugar
5 tbsp. Caramel
Sprinkles
DIRECTIONS
solemate-socks-canada-goose-gallery28
  1. Preheat oven to 350° and line a 9″-x-9″ baking dish with foil along the bottom and up the sides.
  2. Cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg and molasses and beat until well combined.
  3. In another bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt, then add to wet ingredients and mix until smooth. Refrigerate dough for 30 minutes.
  4. Evenly spread the dough into prepared pan and bake until lightly golden, 18 to 20 minutes. Remove from oven and let cool in pan. When completely cool, remove bars from the pan.
  5. Make the frosting: Beat butter until smooth. Add powdered sugar and mix until smooth, then add caramel and mix until smooth.
  6. Spread frosting onto bars and top with sprinkles. Cut into squares and serve. Store in an airtight container for up to 4 days.

Cookie + Ornament Countdown 12/1

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Cookie + Ornament Countdown!

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

Christmas-cookie-countdown-xmas-trees-2

INGREDIENTS
1  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
DIRECTIONS
  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.
pbuckleymoss-ornament-limitededition-apple-butter-autumn

http://canadagoosegallery.com/artist/gift-guides-p-buckley-moss/ornament-art-collection/

http://canadagoosegallery.com/artist/gift-guides-p-buckley-moss/art-for-your-feet-solmate-kids-socks-baby-socks-baby-aviator-hats/

Christmas Cookie + Ornament Countdown 11/30

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Peanut Butter Stuffed Christmas Cookies

+ Amazing Grace Ornament

Let Art Inspire
Christmas + Ornament Cookie Countdown
by Canada Goose Gallery
Christmas-cookie-countdown-canada-goose-gallery-11-30
INGREDIENTS
FOR THE FILLING
1 c. creamy peanut butter
1/2 c.  powdered sugar

FOR THE COOKIES

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
DIRECTIONS
  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.

Solemate

Christmas + Ornament Cookie Countdown 11/29

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Yin/Yang Christmas Brookies + Alleluia Ornament

Let Art Inspire
Christmas + Ornament Cookie Countdown
 by Canada Goose Gallery
Christmas-cookie-countdown-canada-goose-gallery
INGREDIENTS
FOR THE BROWNIE
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

FOR THE CHOCOLATE CHIP COOKIE

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

DIRECTIONS
  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

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Christmas Pinwheel Cookies
Let Art Inspire
Christmas + Ornament Cookie Countdown: November 28
by Canada Goose Gallery
Christmas-cookie-countdown-pinwheels
INGREDIENTS
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
1  large egg
3/4 tsp.  almond extract

Red food coloring

Sprinkles

 

DIRECTIONS
  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
    ornament-pbuckleymoss-limitededition-

    “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-canada-goose-gallery28

Solemate Socks, Scarves, Mittens

Christmas Cookie + Ornament Countdown: November 27th

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Christmas Light Sugar Cookies + Frosty Family Christmas

Let Art Inspire
Christmas Cookie + Ornament Countdown: November 27th
By Canada Goose Gallery
cookie-countdown-dec1-CGG
INGREDIENTS
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
1 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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DIRECTIONS

  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