Christmas Cookie + Ornament Countdown 12/11

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Christmas Cookie + Ornament Countdown!

Red Velvet Crinkle Christmas Cookies + “Joyful Day” P. Buckley Moss Ornament + Solemate Warmth Socks
by Canda Goose Gallery
christmas-cricnkle-cookies-p-buckely-moss
YIELDS:2 DOZEN
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:0 HOURS 35 MINS
pbuckleymoss-ornament-limitededition-weddingINGREDIENTS

2 c. all-purpose flour

2 tbsp. unsweetened cocoa powder

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. kosher salt

1/2 c. (1 stick) Country Crock Baking Sticks

3/4 c. granulated sugar

2 large eggs

2 tsp. pure vanilla extract

1 tbsp. red food coloring

1/4 c. powdered sugar

sole-mate-socks-canada-goose-galleryDirections
  1. Preheat oven to 325° and line 2 baking sheets with parchment. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another large bowl using a hand mixer, beat Country Crock Baking Sticks and sugar together until light and fluffy. Add eggs, one at a time, and beat after each addition then add vanilla and red food coloring. Add dry ingredients and mix until just combined.
  3. Roll about 1 tablespoon dough into a ball, then roll the ball in powdered sugar. Repeat with the remaining dough then reroll each ball in powdered sugar again.
  4. Arrange balls about 1″ apart on prepared baking sheets and bake until cookies have flattened and set in the middle, 10 to 12 minutes.
  5. Let cool on trays for 5 minutes, then transfer to wire rack to let cool completely.

Christmas Cookie + Ornament Countdown 12/10

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Christmas Cookie + Ornament Countdown

Shortbread Bites Christmas Cookies + “Colonial Winter” P. Buckley Moss Ornament + Solemate Socks Warmth!
by Canada Goose Gallery
Christmas-cookie-countdown-shortbread-bites pbuckleymoss-ornament-limitededition-winter
YIELDS:20
COOK TIME:0 HOURS 20 MINS
TOTAL TIME:0 HOURS 45 MINS
INGREDIENTS

1 1/4 c. all-purpose flour

3 tbsp. powdered sugar

1/4 tsp. kosher salt

1/2 tsp. vanilla extract

1/2 c. (1 stick) butter softened

1 tbsp. red and green nonpareils or sprinkles

DIRECTIONS
  1. Preheat oven to 325º. In a food processor, pulse flour, sugar, salt, vanilla, and butter until combined. Transfer dough to a large bowl and knead until it comes together. Add nonpareils and knead to combine.
  2. On waxed paper, roll dough into a 1/2″-thick square. Freeze 15 minutes.
  3. Cut dough into 1/2″ squares and transfer to a large baking sheet.
  4. Bake until cookies are golden, 18 to 20 minutes.

Christmas Cookie + Ornament Countdown 12/9

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Christmas Cookie + Ornament Countdown

Gingerbread Christmas Cookies + Amazing Grace P. Buckley Moss Ornament + Solemate Sock Warmth

by Canada Goose Gallery

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

Amazing Grace

YIELDS:25

PREP TIME:0 HOURS 10 MINS

COOK TIME:0 HOURS 0 MINS

TOTAL TIME:1 HOUR 10 MINS

INGREDIENTS

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

3/4 c. packed brown sugar

2/3 c. molasses

1 large egg

1 tsp. pure vanilla extract

3 1/4 c. all-purpose flour

1 tbsp. ground ginger

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. ground nutmeg

1/2 tsp. kosher salt

2″ piece fresh ginger, grated (optional)

Zest of 1 orange (optional)

1/2 tsp. finely ground black pepper (optional)

Sugar Cookie Icing, for decorating

Sprinkles, for decorating

DIRECTIONS

  1. In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
  2. In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients, as well as fresh ginger, orange zest, and black pepper (if using), until the dough just comes together. (Do not overmix!)
  3. Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours. (Alternatively, divide dough in half and roll each piece of dough between two pieces of parchment to 1/4″ thick. Chill until firm.)
  4. Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4″ thick. (Alternatively, peel off both sheets of parchment from the dough, then replace one sheet of parchment back underneath the dough.) Cut out gingerbread men with a 3″ wide cutter and transfer to baking sheets.
  5. Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
  6.  Repeat with the remaining disc of dough. Decorate with icing and sprinkles as desired.

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 + 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
This ingredient shopping module is created and maintained by a third party and imported onto this page. You may be able to find more information about this and similar content on their web site.

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

Thanksgiving Melt-In-Your-Mouth Pumpkin Cookies Recipe

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Melt-In-Your-Mouth Pumpkin Cookies Recipe

FamilyGathering-p-buckley-moss

“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

Ingredients

  • 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

Frosting

  • 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)

Instructions

  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

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“Give Thanks” Print by P. Buckley Moss

INGREDIENTS
  • 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
DIRECTIONS
  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.