EMT Cookies

I am so proud of my guy!

He was recently offered a job with a private EMT company after about 2 years of hard work in school! Though he’s got more training ahead of him before he can start the job for real, I decided to throw him a little celebration at a local bar to let him know how proud we all are of him.

In preparation, I decided to make some sugar cookies. I had found multiple cute designs online for EMTs and nurses and wanted to make them. Of course, we all know that my art skills are lacking so, they din’t come out as well as the pictures but I was still happy with them!

I used mostly circular cookie cutters (how cute are the ones above?!) and cut some hearts out as well.

Once cooled, I frosted the circular cookies with a white base coat and the hearts with a red base coat.

After the first layer of frosting had dried, I got to decorating the details. I was most proud of the heart cookies that I decorated with a heart rhythm.

The other designs were definitely more sloppy and required more artistic ability than I had but I still thought they were fun and they were definitely yummy!



Sombrero Cookies

Happy Cinco de Mayo!

I have two disclaimers about this post:

  1. The actual cookies here are not made from scratch.
  2. Cinco de Mayo is one of my least favorite holidays because people use it as an excuse to get drunk without actually knowing what they’re celebrating which is not, by the way, Mexico’s independence. It celebrates Mexico’s victory over France during the Franco-Mexican War.

Anyway, I am half Mexican and so to honor that heritage and Mexico’s culture, I decided to make sombrero cookies.

I baked the cookies as directed on the package – about 12 minutes at 350 F. When they came out, I let them cool for about one minute and then pressed into them with a shot glass to form the rim of the sombrero. I lost a few cookies in this process because the middle became too thin and tore the cookie apart. I got the hang of it finally and prepped for decorations.

I started decorations by putting dollops of white frosting in the center of each “hat” and topping it with a gum drop. I sprinkled nonpareils sprinkles on the frosting that was sticking out from under the gum drops and shook off the excess.

To finish the sombreros, I frosted the borders with different patterns and voila!

How great are these?!

Have a safe, happy, and educated Cinco de Mayo!



Happy Earth Day!

In celebration of Earth Day and in support of the March for Science, I bring you these awesome earth cookies!

So they’re not made from scratch, but I had limited time and this was so easy!

I mixed the cookie mixture, butter and egg together to form the cookie dough.

I separated the dough in two and dyed one green and the other blue.

I then rolled a little bit of each color into a ball and placed them on the baking sheets. At this point, they already looked like little earths and I was tempted to leave them as is and eat them raw… yum!!

I put them in the oven to bake for about 9 minutes and when they came out they were so perfect!

I let them cool then scooped them up to take a taste and, of course thanks to the sugar cookie mix, they were delicious. Not to mention, such an awesome way to celebrate our Mother Nature!



Espresso-Chocolate Shortbread Cookies

I hope everyone had a wonderful Easter!

Our family friend, Gretchen, makes these delicious Espresso-Chocolate Shortbread Cookies and it was requested that I try out her recipe for our Easter dinner! I love trying people’s recipe’s – especially those from people I know but I can’t say that it doesn’t make me a little nervous!

The first step was to dissolve the instant espresso in boiling water and then let it cool.

While the espresso cooled, I began the cookie dough by combining powdered sugar and butter until it was smooth.

After adding the vanilla, I mixed in the espresso and then the flour making sure that I didn’t beat it too much – just mixing until the flour was incorporated.

The recipe called for chopped bittersweet chocolate or mini chocolate chips. I could not find bittersweet chocolate or mini chocolate chips for the life of me so I used regular, semi-sweet chocolate chips.

The next part is a cookie making process I’ve never done before but I liked it! I moved the dough from the bowl into ziplock bags (I didn’t have one ziplock back that was big enough so I had to separate it out into smaller ones.  Once portioned out, I rolled the dough out, flipping it occasionally. I then placed the cookie dough in the fridge for two hours.

After the two hours were up, I slit open the bags and measured out 1 1/2 inch squares.

Before baking them, I poked two sets of holes into each cookie with a fork.

The cookies baked for about 20 minutes and I rotated them in the oven half way through. They came out looking pretty good and while they were cooling I sprinkled powdered sugar over them, which is an option step to the recipe.

These were soooo delicious and they came out really well! I am so glad that I go to try Gretchen’s famous recipe and will definitely be making them again!



Chewy Amaretti Cookies

Ward and I are going to Italy this summer!

Neither of us have been in a long time and I have a little niece being born THIS WEEK – today actually!! So, it’s time we make the voyage! With the trip in mind, I’ve decided to try to bake some Italian pastries. You know, get our palettes ready for all of the deliciousness to come.

I chose to start with these Chewy Amaretti Cookies. Bold choice for me, considering my not so excellent cookie track record, but, I had all but one of the ingredients already.

I was determined to get these right so I got real precise with my ingredients.

The ingredient I was missing was almond liqueur. Whole Foods didn’t have it so I had to go to Safeway, where I found it, for $30.

I was a little disappointed by the price… $30 for a bottle when I was only going to be using 1 fl oz for this recipe. Oh well, I guess I’ll have to get to reading this list of amaretto desserts!

Once my ingredients were all carefully measured out, I whipped the egg whites until they formed stiff peaks.

Once that was done, I added the almond meal, baker’s sugar and vanilla to the eggs and carefully folded it all together.

I made the dough into roughly 1 teaspoon sized balls then rolled them in caster sugar followed by powdered sugar.

I pressed each cookie dough ball down a bit and then placed them in the oven for 15 minutes.

When they came out, I was unsure if they were done or not because they weren’t browned. I decided to not put them back into the oven to bake more though because I knew they were supposed to be chewy on the inside and I didn’t want to dry them out.

Not very browned BUT when I took a bite, I was in heaven! They decided exactly like what an amaretti cookie should taste like! I asked Ward what he thought and he said, “I like how they’re crispy on the outside and chewy on the inside”. I honestly could have cried tears of joy when I heard that – I did it!