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