On Saturday it snowed for the first time in New York! It was kind of magical in the morning - very quiet and pretty - and then the snow turned to rain and everything got gross and slushy. Well, it was nice while it lasted, and it made me look forward to our first real snow of the year, whenever that comes.
Despite the weather, my sister and I trekked to the East Village to meet some friends for brunch at The Wren. It's one of my all time favorite places and it's even better during the holidays because they have beautiful decorations. Molly declared that it is the location that made her want to try out "hipster vibes." LOL. We all got Bloody Mary's and I decided to go full British mode and ordered Bubble & Squeak for my meal. It was so delicious! That afternoon it was still kind of gross, so we decided it was perfect for homemade mulled cider with lots of spices, and piling covers on the bed and reading. It was the perfect, lazy weekend.
In more exciting news, the day of our blogger Cookie Swap Party has finally arrived! Madeline and I had so much fun gathering up some of our blogger friends to do this and everyone has made beautiful and drool-worthy cookies. Growing up one of my favorite things to do during the holiday season was a cookie swap! My mom and I would bake dozens of cookies and put them into fun portable containers, go over to a family friend's house and everyone would get some of each. It was a great way to celebrate and also sample cookies you'd never had before. Even though I can't really sample the recipes everyone made immediately, I've loved looking through everything and adding recipes to my list. Check out my recipe, and the full list below. If you're interested in joining something for next year, shoot me an email at email@example.com (katherine[dot]turro[at]gmail[dot]com)
Speculoos Button Cookies
(inspired by Bon Appetit)
Whisk first 6 ingredients in a medium mixing bowl and set aside. Use and electric mixer and beat butter in a medium bowl until smooth. Add sugars and molasses and continue to beat until mixture is smooth and creamy. Beat in egg and vanilla and mix until smooth. Reduce speed to low; add dry ingredients and mix to blend well, using a spoon to catch all the dry parts.
Pour dough onto floured pastry slab and divide into three pars. Roll each piece of dough into an 8-inch log. Wrap logs tightly in plastic or parchment paper and freeze for at least 3 hours. For more even edges, remove dough after 1 hour and roll on a hard surface.
Line baking sheets with parchment paper or silicone baking mats.
Remove dough from freezer and whisk egg white in a small bowl. Lightly brush egg white all over 1 log. Sprinkle with (or roll in) sanding sugar. Using a long, slender knife, slice off a sliver of dough from each end of log to make ends flat. Cut log into 1/4 inch-thick rounds. Transfer to baking sheet, spacing 1/2 inch apart. Repeat with remaining dough and place into freezer while others cook, if you can't fit them all in the oven at once. Bake until tops are golden brown and centers are almost firm, 11-13 minutes. Transfer cookies to wire racks and let cool.
Mix powdered sugar, coconut milk, and vanilla in a large mixing bowl (glaze will be very thick). Pipe a small circle of glaze onto each cookie and decorate with sprinkles. Let stand on rack at room temperature for at least 30 minutes for glaze to set.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 tablespoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 2 tablespoons dark molasses
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 large egg white
- Sanding or other decorative sugar
- 2 cups confectioners sugar
- 6 tablespoons coconut milk
- 1 tablespoon vanilla extract
- colored sprinkles
Check out the rest of the Cookie Swap Party here!
Check out the rest of the Cookie Swap Party!
Chocolate Dipped Matcha and Ginger Shortbread Cookies via Madeline Marie
Walnut Pepita Chocolate Chip Cookies via Nommable
GF + Vegan Gingerbread Men via Soul and Spoon
Chocolate Peppermint Coconut Macaroons via Pumpkin & Peanut Butter
Almond Spritz Cookies via Flours In Your Hair
Coconut Peanut Butter Cookies (vegan) via Maple Alps
Flaxseed & Pistachio Shortbread with White Chocolate Ganache Glaze via Lyndsey Eden
Speculoos Coffee Caramel Slices via Les Filles de Madeleine
Salted Dark Chocolate Cookies via The Foodwright
Dark Chocolate Butterscotch Cookies via Seek Satiation
Pretzel & Caramel Drizzled Snickerdoodles via Hopeless Thunder