Posts

Christmas Cookie + Ornament Countdown 12/9

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 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 12/8

Christmas Cookie + Ornament Countdown!

Meringue Wreath Cookies, “Cat in the Hat III” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

 

YIELDS:1

PREP TIME:0 HOURS 25 MINS

TOTAL TIME:0 HOURS 40 MINS

INGREDIENTS

1/4 tsp.cream of tartar

1/2 c.sugar

pinch of kosher salt

2 large egg whites, at room temperature

1/2 tsp. almond extract

6 drops green food coloring

1 tbsp. silver sanding sugar

4 Pull ‘n’ Peel Twizzlers

1/4 c. red candy melts, melted

DIRECTIONS

  1. Preheat oven to 300°. Draw circles on a piece of parchment paper to use as guides for the wreaths. Place parchment on a cookie sheet, pen lines facing down.
  2. In a medium bowl, combine cream of tartar, sugar, and salt; set aside.
  3. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, whip egg whites and almond extract until mixture starts to get foamy.
  4. With the mixer on high speed, gradually add sugar mixture and continue whipping until stiff peaks form. Add green food coloring and whip until combined.
  5. Add meringue to a piping bag fitted with a star tip and pipe onto a cookie sheet using the guides you’ve drawn. Add sprinkle decorations.
  6. Bake until almost firm to the touch, 13 to 15 minutes. Turn off the oven and let sit with the door closed for 2 to 3 minutes, then remove from the oven when firm to the touch, just before the edges start to brown. Let cool completely.
  7. To create the bow decoration, pull apart Twizzlers into individual strings. Trim about 3″ from each string, then shape into a bow. Use melted candy melts to help “glue” them together. Let candy melts set.
  8. Use remaining melted candy melts to adhere the bows to the wreaths and let set. Store wreaths in an airtight container for up to 2 weeks.

Christmas Cookie + Ornament Countdown 12/7

Cookie + Ornament Countdown Begins!

Snowball Christmas Cookies, “Cape Hatteras Lighthouse” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

YIELDS:30
PREP TIME:HOURS 10 MINS
TOTAL TIME:HOURS 30 MINS
INGREDIENTS
1 c. all-purpose flour
1 1/2 c. walnuts, very finely chopped
1/4 c. granulated sugar
Pinch kosher salt
1 tsp. pure vanilla extract
1/2 c. butter, chopped and softened
1 c. powdered sugar
 

DIRECTIONS
  1. Preheat oven to 350° and line a large cookie sheet with parchment. In a large bowl, mix flour, walnuts, granulated sugar, salt, and vanilla. Add butter and, using your hands, combine everything until the mixture resembles a coarse meal.
  2. Form dough into small balls and place on prepared cookie sheet.
  3. Bake 15 minutes.
  4. When they’re still warm but cool enough to touch, roll cookies in powdered sugar.
  5. Set aside on a rack to cool completely. When cool, dust again in powdered sugar.

Christmas Cookie + Ornament Countdown 12/6

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:HOURS 20 MINS
TOTAL TIME: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 12/4

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:HOURS MINS

TOTAL TIME: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

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:HOURS 10 MINS

TOTAL TIME: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

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.

Christmas + Ornament Cookie Countdown: November 28

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
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