Shortbread Bites Christmas Cookies + “Colonial Winter” P. Buckley Moss Ornament + Solemate Socks Warmth!
by Canada Goose Gallery
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
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.
On waxed paper, roll dough into a 1/2″-thick square. Freeze 15 minutes.
Cut dough into 1/2″ squares and transfer to a large baking sheet.
Gingerbread Christmas Cookies + Amazing Grace P. Buckley Moss Ornament + Solemate Sock Warmth
by Canada Goose Gallery
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
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.
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!)
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.)
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.
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.
Repeat with the remaining disc of dough. Decorate with icing and sprinkles as desired.
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
In a medium bowl, whisk flour, baking powder, and salt.
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.
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.
Sno Many Friends limited edition Porcelain ornament by American artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio
In a medium bowl, whisk flour, baking powder, and salt.
P Buckley Moss ornament
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.
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.
Thumbprint Christmas Cookies, “The Greatest of these” P. Buckley Moss Ornament, and Solemate Socks for warmth!
by Canada Goose Gallery
Thumbprint Christmas Cookies
YIELDS:35
PREP TIME:0 HOURS 5 MINS
TOTAL TIME:0 HOURS 40 MINS
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
Preheat oven to 350º and line two baking sheets with parchment. In a large bowl, whisk together flour, baking powder, and salt.
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.
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.
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
by Canada Goose Gallery
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
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.
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.
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.
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.
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.
Bake until edges are set and just starting to turn golden, 10 minutes.
Christmas Light Sugar Cookies + Frosty Family Christmas
Let Art Inspire
Christmas Cookie + Ornament Countdown: November 27th
By Canada Goose Gallery
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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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.
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.
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.
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. Solemate
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.
Stir to combine.
Cook on high until warm, about 30 minutes.
Serve warm and garnish each glass with a piece of orange peel.
Let’s Celebrate Thanksgiving with ideas and recipes to comfort and inspire us!
INGREDIENTS for SKILLET CORNBREAD
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
DIRECTIONS
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
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