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!



Valentine’s Day Sugar Cookies

Happy Valentine’s Day & Happy Discounted Candy Day! 

For Valentine’s Day this year, Ward and I decided to stay home and make homemade ahi tuna & octopus bowls. Our rice cooker broke (scratch that – the rice cooker we got for free and tried using for the first time, broke last night). Even though the rice was more like porridge because of this, the bowls and our Valentine’s Day was pretty perfect 🙂

The night before, I decided to bake for the holiday and I decided on cookies. As we all know, cookies are rough for me and these were no different but they were so, so good.

I started by mixing together the dry ingredients and in a separate bowl, I mixed the sugar and butter.

Once the butter and sugar were combined, I added the dry ingredients to the mixing bowl and beat them all together until just combined.

I rolled the dough into balls of about 2 tablespoons and rolled them in sugar before placing them on the silpat.

Once they were all on the silpat, I used a glass to flatten them out.

I put the cookies in the oven and made the frosting while I waited. The frosting was easy and just included mixing together butter, heavy whipping cream, powdered sugar and pink food coloring.

When the cookies were ready I let them cool for 10 minutes before frosting. As usual, my cookies were super flat. Ugh!

I frosted them anyway, and then let them sit. For some of them, I put sprinkles on top but I left the majority unsprinkled.

They didn’t look too pretty but they were super, super yummy and I will definitely try to make these again! Maybe next time they won’t be so flat!



Christmas Cookies Pt. 1

Every year around Christmas, my family has made & decorated sugar cookies.

This year, I decided to do two round of cookies. One with Ahline, and the other with my family (that will be this weekend).  Ahline and I made Valentine’s Day cookies last year and we made a BIG mess.

So, in anticipation of both cookie days, I did some research. My mom and I have always followed Martha Stewart’s Basic Sugar Cookie Recipe. It is basic and so simple. We’ve also always used her Royal Icing Recipe but this year, I altered it a bit.

The night before Ahline came over to decorate, I made the cookie dough. I mixed flour, salt and baking powder in one bowl and the butter and sugar into another.

Once the butter & sugar were fluffy, I added the egg and vanilla until combined followed by gradually adding the flower mixture.

I then split the dough in half and made them into two disks. I wrapped both tightly in saran wrap and put them into the fridge over night.

The next day, I took the disks of dough out about ten minutes before I planned to roll them out. Once they were a bit softer, I dusted my surface with flour and began to roll it out. Once the dough was thin enough, I cut multiple differently shaped cookies out with my mom’s cookie cutters 🙂

I baked them at 325 for about 12 minutes until the edges were slightly golden.

While the cookies cooled, I made the frosting. I followed The Kitchn’s tips on border and flood icing to avoid the mass mess that has always occurred during Christmas cookie time at my house.

For each color of icing I wanted, I used 1 cup of powdered sugar, 1/2 tsp of vanilla extract and 2.5 tablespoons of milk. For the border icing, however, I only used 1 tablespoon of milk. In retrospect, it needed at least 2, because it was way too thick once it was bottled. I used a funnel to get the icing into each bottle and there was surprisingly little to no mess.

Once this was all done, the decorating could begin!

Even Jade joined… or rather, she begged!

We may not be the most artistic, or the most patient (in terms of waiting for layers of icing to dry) but we were so impressed with ourselves. The squeeze bottles used for icing were amazing. Look at how there was barely any mess!

As always, these were so delicious and fun to make! Can’t wait for round two this weekend!