2 cups all purpose flour
1½ t ground cinnamon
1½ t ground ginger
½ t ground cardamom
½ t ground cloves
2/3 cup packed light brown sugar
½ cup butter, softened
3 to 5 T hot water
½ t baking soda
Royal Icing
Place flour, cinnamon, ginger, cardamom and cloves in medium bowl; stir to combine.
Beat brown sugar and butter in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Place water and baking soda in cup; stir until baking soda dissolves. Beat into butter mixture. Gradually add flour mixture. Beat at low speed until dough forms, scraping down side of bowl once. (IF dough is too crumbly, add more water, 1 T at a time, until dough holds together)
Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, 30 minutes or overnight.
Preheat oven to 375°F. Grease cookie sheets; set aside.
Working with 1 disc at a time unwrap dough and place on lightly floured surface. roll out dough with lightly floured rolling pin to 1/8" thickness.
Cut dough with floured 3" pig shaped cookie cutter. Place cutouts 1" apart on prepared cookie sheets.
Gently press dough trimmings together; reroll and cut out more cookies (Rerolled dough will produce slightly tougher cookies than first rolling)
Bake 8 to 10 minutes or until firm and lightly browned. Remove cookies iwth spatula to wire racks; cool completely.
Prepare Royal Icing. Spoon Icing into pastry bag fitted with writing tip. Decorate cooled cookies with icing. Let stand at room temperature 1 hour or until set.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 5 dozen cookies.
Royal Icing
1 egg white at room temperature*
2 to 2½ cups sifted powedered sugar
½ t almond extract
Beat egg white in small bowl with electric mixer at high speed until foamy. Gradually add 2 cups powdered sugar and almond extract. Beat at low speed until moistened. Increase mixer speed to high and beat until icing is stiff.
Tuesday, November 30, 2010
Monday, November 29, 2010
Linzer Sandwich Cookies
1 1/3 cups all-purpose flour
¼ t baking powder
¼ t salt
¾ cup sugar
½ cup butter, softened
1 large egg
1 t vanilla
Seedless Raspberry jam
Place flour, baking powder and salt in small bowl; stir to combine.
Beat sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg and vanilla. Gradually add flour mixture. Beat at low speed until forms, scraping down side of bowl once.
Form dough into 2 discs; wrap in plastic wrap and refrigerate 2 hours or until firm.
Preheat oven to 375°F. Working with 1 disc at a time unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin.
Cut dough into desired shapes with floured cookie cutters. Cut out equal numbers of each shape. (if dough becomes too soft, refrigerate several minutes before continuing.)
Cut 1" centers out of half the cookies of each shape. Gently press dough trimmings together; reroll and cut out more cookies. Place cookies 1½ to 2 inches apart on ungreased cookie sheets.
Bake 7 to 9 minutes or until edges are lightly brown. Let cookies stand on cookie sheets 1 to 2 minutes. Remove cookies with spatula to wire racks; cool completely.
Spread 1 teaspoon jam on flat side of whole cookies, spreading almost to edges. Place cookies with holes, flat side down, over jam.
Storetightly covered at room temperature or freeze up to 3 months.
Makes about 2 dozen cookies.
Sunday, November 28, 2010
Vanillekranser
½ cup blanched almonds
2 cups all purpose flour
¾ cup sugar
¼ t baking powder
1 cup butter,cut into small pieces
1 large egg
1 T milk
1 T vanilla
8 candied red cherries
16 candied green cherries
Grease cookie sheets; set aside. Place almonds in food processor. Process using on/off pulsing action until almonds are ground, but not pasty.
Place almonds, flour, sugar, and baking powder in large bowl. Cut butter into flour mixture with pastry blender until mixture is crumbly.
Beat egg, milk, and vanilla in small bowl with fork until well blended. Add egg mixture to flour mixture; stir with spoon until soft dough forms.
Spoon dough into pastry bag fitted with medium star tip. Pipe 3" rings 2" apart onto prepared cookie sheets. Refrigerate rings 15 minutes or until firm.
Preheat oven to 375°F Cut cherries into halves. Cut each red cherry half into quarters; cut each green cherry half into 4 slivers.
Press red cherry quarter onto each ring where ends meet. Arrange 2 green gerry slivers on either side of red cherry to form leaves.
Bake 8 to 10 minutes or until golden. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 5 dozen cookies.
2 cups all purpose flour
¾ cup sugar
¼ t baking powder
1 cup butter,cut into small pieces
1 large egg
1 T milk
1 T vanilla
8 candied red cherries
16 candied green cherries
Grease cookie sheets; set aside. Place almonds in food processor. Process using on/off pulsing action until almonds are ground, but not pasty.
Place almonds, flour, sugar, and baking powder in large bowl. Cut butter into flour mixture with pastry blender until mixture is crumbly.
Beat egg, milk, and vanilla in small bowl with fork until well blended. Add egg mixture to flour mixture; stir with spoon until soft dough forms.
Spoon dough into pastry bag fitted with medium star tip. Pipe 3" rings 2" apart onto prepared cookie sheets. Refrigerate rings 15 minutes or until firm.
Preheat oven to 375°F Cut cherries into halves. Cut each red cherry half into quarters; cut each green cherry half into 4 slivers.
Press red cherry quarter onto each ring where ends meet. Arrange 2 green gerry slivers on either side of red cherry to form leaves.
Bake 8 to 10 minutes or until golden. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 5 dozen cookies.
Saturday, November 27, 2010
Argentinean Caramel-Filled Crescents
3 cups all- purpose flour
½ cup powdered sugar
1 t baking powder
¼ t salt
1 cup butter, cut into small pieces
6 to 7 T ice water
½ pkg (14 oz) caramel candies, unwrapped
2 T milk
½ cup flaked coconut
1 large egg
1 T water
Place flour, powdered sugar, baking powder and salt in large bowl; stir to combine. Cut butter into flour mixture with pastry blender or 2 knives until mixture forms peas sized pieces. Add water, 1 T at a time; toss with fork until mixture holds together. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.
Meanwhile, melt caramels and milk in medium saucepan over low heat, stirring constantly; stir in coconut with spoon. Remove from heat; cool.
Working with 1 disc at a time, unwrap dough and place on lightly floured surface. roll out dough with lightly floured rolling pin to 1/8" thickness.
Cut dough with 3" round cookie cutter. Gently press dough trimmings together; reroll and cut out more cookies.
Preheat oven to 400°F. Grease cookie sheets; set aside.
Beat egg and water in cup.
Place ½ t caramel mixture in center of each dough round. Moisten edge of dough round with egg mixture. Fold dough in half; press edges firmly to seal in filling. Press edge with fork.
Place cookies on prepared cookie sheets; brush with egg mixture. Cut 3 slashes across top of each cookie with tip of utility knife.
Bake 15 to 20 minutes or until golden brown. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature. These cookies do not freeze well.
Makes about 4 dozen cookies.
½ cup powdered sugar
1 t baking powder
¼ t salt
1 cup butter, cut into small pieces
6 to 7 T ice water
½ pkg (14 oz) caramel candies, unwrapped
2 T milk
½ cup flaked coconut
1 large egg
1 T water
Place flour, powdered sugar, baking powder and salt in large bowl; stir to combine. Cut butter into flour mixture with pastry blender or 2 knives until mixture forms peas sized pieces. Add water, 1 T at a time; toss with fork until mixture holds together. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.
Meanwhile, melt caramels and milk in medium saucepan over low heat, stirring constantly; stir in coconut with spoon. Remove from heat; cool.
Working with 1 disc at a time, unwrap dough and place on lightly floured surface. roll out dough with lightly floured rolling pin to 1/8" thickness.
Cut dough with 3" round cookie cutter. Gently press dough trimmings together; reroll and cut out more cookies.
Preheat oven to 400°F. Grease cookie sheets; set aside.
Beat egg and water in cup.
Place ½ t caramel mixture in center of each dough round. Moisten edge of dough round with egg mixture. Fold dough in half; press edges firmly to seal in filling. Press edge with fork.
Place cookies on prepared cookie sheets; brush with egg mixture. Cut 3 slashes across top of each cookie with tip of utility knife.
Bake 15 to 20 minutes or until golden brown. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature. These cookies do not freeze well.
Makes about 4 dozen cookies.
Friday, November 26, 2010
Pahkinaleivat
1 cup butter, softened
½ cup plus 1/3 cup sugar, divided
3 large eggs divided
½ t ground cardamom
½ t almond extract
2¼ to 2½ cups all purpose flour
1 cup finely chopped almonds
Beat butter and ½ cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in 1 egg, cardamom and almond extract until well mixed, scraping down side of bowl once.
Gradually add 1½ cups flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in enough remaining flour with spoon to form soft dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.
Grease cookie sheets; set aside. Cut dough into 8 equal pieces.
With floured hands, shape each piece of dough into 12" long ½" thick rope. Cut ropes into 2 inch logs. Place all logs on prepared cookie sheets; refrigerate 30 minutes.
Preheat oven to 350°F Beat remaining 2 eggs in shallow dish with fork until foamy.
Place almonds and 1/3 cup sugar in medium bowl; stir to combine. Dip cookie logs into beaten egg mixture; roll in nut mixture to cover.
Place cookies 2" apart on prepared cookie sheets. Bake 15 minutes or until lightly browned. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 4 dozen cookies.
½ cup plus 1/3 cup sugar, divided
3 large eggs divided
½ t ground cardamom
½ t almond extract
2¼ to 2½ cups all purpose flour
1 cup finely chopped almonds
Beat butter and ½ cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in 1 egg, cardamom and almond extract until well mixed, scraping down side of bowl once.
Gradually add 1½ cups flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in enough remaining flour with spoon to form soft dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.
Grease cookie sheets; set aside. Cut dough into 8 equal pieces.
With floured hands, shape each piece of dough into 12" long ½" thick rope. Cut ropes into 2 inch logs. Place all logs on prepared cookie sheets; refrigerate 30 minutes.
Preheat oven to 350°F Beat remaining 2 eggs in shallow dish with fork until foamy.
Place almonds and 1/3 cup sugar in medium bowl; stir to combine. Dip cookie logs into beaten egg mixture; roll in nut mixture to cover.
Place cookies 2" apart on prepared cookie sheets. Bake 15 minutes or until lightly browned. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 4 dozen cookies.
Thursday, November 25, 2010
Pecan Thumbprint Cookies
1 cup pecan pieces
1 large egg
1¼ cups all purpose flour
¼ t salt
½ cup butter, softened
½ cup firmly packed light brown sugar
1 t vanilla
Seedless raspberry or strawberry jam
Preheat oven to 350°F To toast pecans, spread on baking sheet. Bake 8 to 10 minutes or until golden brown, stirring frequently. Remove pecans from baking sheet and cool; set aside.
Place cooled pecans in food processor. Process until finely chopped; transfer to shallow bowl.
To separate egg yolk from white, gently tap egg in center against a hard surface, such as side of bowl. Holding a shell half in each hand, gently transfer yolk back and forth between the 2 halves. Allow white to drip down the 2 halves into cup. When all white has dripped into cup place yolk in another cup.
Place flour and salt in medium bowl; stir to combine.
Beat butter and brown sugar in large bowl with electric mixer until light and fluffy, scraping down side of bowl once. Beat in vanilla and egg yolk. Gradually beat in flour mixture, scraping down side of bowl once.
Beat egg white with fork until frothy.
Roll dough into 1" balls. Roll balls in egg white; roll in nuts to cover.
Place balls 2" apart on ungreased cookie sheets. Press a deep indentation in center of each ball with thumb.
Bake 8 minutes or until set. Remove cookies from oven; fill each indentation with about ¼ teaspoon jam. Return filled cookies to oven; continue to bake 8 to 10 minutes or until lightly brown. Immediately remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months
Makes about 2½ dozen cookies
1 large egg
1¼ cups all purpose flour
¼ t salt
½ cup butter, softened
½ cup firmly packed light brown sugar
1 t vanilla
Seedless raspberry or strawberry jam
Preheat oven to 350°F To toast pecans, spread on baking sheet. Bake 8 to 10 minutes or until golden brown, stirring frequently. Remove pecans from baking sheet and cool; set aside.
Place cooled pecans in food processor. Process until finely chopped; transfer to shallow bowl.
To separate egg yolk from white, gently tap egg in center against a hard surface, such as side of bowl. Holding a shell half in each hand, gently transfer yolk back and forth between the 2 halves. Allow white to drip down the 2 halves into cup. When all white has dripped into cup place yolk in another cup.
Place flour and salt in medium bowl; stir to combine.
Beat butter and brown sugar in large bowl with electric mixer until light and fluffy, scraping down side of bowl once. Beat in vanilla and egg yolk. Gradually beat in flour mixture, scraping down side of bowl once.
Beat egg white with fork until frothy.
Roll dough into 1" balls. Roll balls in egg white; roll in nuts to cover.
Place balls 2" apart on ungreased cookie sheets. Press a deep indentation in center of each ball with thumb.
Bake 8 minutes or until set. Remove cookies from oven; fill each indentation with about ¼ teaspoon jam. Return filled cookies to oven; continue to bake 8 to 10 minutes or until lightly brown. Immediately remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months
Makes about 2½ dozen cookies
Wednesday, November 24, 2010
Lemon Bars
Cookie Layer
1 cup all purpose flour
½ cup butter
½ cup confectioners' sugar
Preheat oven to 350°. Mix all ingredients and press firmly into a 9 x 9 inch pan. Bake for 15 minutes. Do NOT turn off the oven.
Topping
2 large eggs, beaten
3 Tablespoons lemon juice
1 cup sugar
½ teaspoon baking powder
2 Tablespoons all-purpose flour
confectioners' sugar
Mix first 5 ingredients well and pour over cookie layer. Bake at 350° for 25 minutes or until set. When cool sprinkle with confectioners' sugar and cut into small pieces.
1 cup all purpose flour
½ cup butter
½ cup confectioners' sugar
Preheat oven to 350°. Mix all ingredients and press firmly into a 9 x 9 inch pan. Bake for 15 minutes. Do NOT turn off the oven.
Topping
2 large eggs, beaten
3 Tablespoons lemon juice
1 cup sugar
½ teaspoon baking powder
2 Tablespoons all-purpose flour
confectioners' sugar
Mix first 5 ingredients well and pour over cookie layer. Bake at 350° for 25 minutes or until set. When cool sprinkle with confectioners' sugar and cut into small pieces.
Tuesday, November 23, 2010
Orange-Almond Sables
¾ cup whole blanched almonds
1½ cups powdered sugar
1 cup butter, softened
1 T finely grated orange peel
1 T almond flavored liqueur or 1 t almond extract
1¾ to 2 cups all purpose flour
¼ t salt
1 large egg, beaten
Preheat oven to 375°F To toast almonds, spread on baking sheet and cool; set aside.
Beat powdered sugar and butter in large bowl with electric mixer until light and fluffy, scraping down side of bowl once. Beat in orange peel and liqueur or almond extract.
Set aside 24 whole almonds. Place remaining cooled almonds in food processor. Process using on/off pulsing action until almonds are ground but not pasty.
Place chopped almonds, flour and salt in medium bowl; stir to combine. Gradually add to butter mixture. Beat with electric mixer at low speed until well blended, scraping down side of bowl once.
Place dough on lightly floured surface. Roll out dough with lightly floured rolling pin to just under ¼" thickness. Cut dough with floured 1½" fluted or round cookie cutter. Place dough 2 inches apart on ungreased cookie sheets.
Lightly brush tops of cookies with beaten egg. Press one whole reserved almond in center of each cookie.
Brush almond lightly with beaten egg. Bake 10 to 12 minutes or until light golden brown.
Let cookies stand 1 minute on cookie sheets. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 2 dozen cookies.
1½ cups powdered sugar
1 cup butter, softened
1 T finely grated orange peel
1 T almond flavored liqueur or 1 t almond extract
1¾ to 2 cups all purpose flour
¼ t salt
1 large egg, beaten
Preheat oven to 375°F To toast almonds, spread on baking sheet and cool; set aside.
Beat powdered sugar and butter in large bowl with electric mixer until light and fluffy, scraping down side of bowl once. Beat in orange peel and liqueur or almond extract.
Set aside 24 whole almonds. Place remaining cooled almonds in food processor. Process using on/off pulsing action until almonds are ground but not pasty.
Place chopped almonds, flour and salt in medium bowl; stir to combine. Gradually add to butter mixture. Beat with electric mixer at low speed until well blended, scraping down side of bowl once.
Place dough on lightly floured surface. Roll out dough with lightly floured rolling pin to just under ¼" thickness. Cut dough with floured 1½" fluted or round cookie cutter. Place dough 2 inches apart on ungreased cookie sheets.
Lightly brush tops of cookies with beaten egg. Press one whole reserved almond in center of each cookie.
Brush almond lightly with beaten egg. Bake 10 to 12 minutes or until light golden brown.
Let cookies stand 1 minute on cookie sheets. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 2 dozen cookies.
Monday, November 22, 2010
Bolivian Almond Cookies
4 cups natural almonds
1 cup all purpose flour
¼ t salt
1 cup sugar
¾ cup butter, softened
1 t vanilla
½ t almond extract
2 large eggs
2 T milk
1 T grated lemon peel
1 cup sliced natural almonds
Place almonds in food processor. Process using on/off pulsing action until almonds are ground, but not pasty.
Preheat oven to 350°F Grease cookie sheets; set aside.
Place ground almonds, flour and salt into medium bowl; stir to combine.
Beat sugar, butter, vanilla and almond extract in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once.Beat in eggs and milk. Gradually add ½ of flour mixture. Beat at low speed until well blended, scraping down side of bowl once. Stir in lemon peel and remaining flour mixture with spoon.
Drop rounded teaspoonfuls of dough 2" apart onto prepared cookie sheets.
Flatten slightly with spoon; top with sliced almonds.
Bake 10 to 12 minutes or until edges are lightly browned. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 3 dozen cookies.
1 cup all purpose flour
¼ t salt
1 cup sugar
¾ cup butter, softened
1 t vanilla
½ t almond extract
2 large eggs
2 T milk
1 T grated lemon peel
1 cup sliced natural almonds
Place almonds in food processor. Process using on/off pulsing action until almonds are ground, but not pasty.
Preheat oven to 350°F Grease cookie sheets; set aside.
Place ground almonds, flour and salt into medium bowl; stir to combine.
Beat sugar, butter, vanilla and almond extract in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once.Beat in eggs and milk. Gradually add ½ of flour mixture. Beat at low speed until well blended, scraping down side of bowl once. Stir in lemon peel and remaining flour mixture with spoon.
Drop rounded teaspoonfuls of dough 2" apart onto prepared cookie sheets.
Flatten slightly with spoon; top with sliced almonds.
Bake 10 to 12 minutes or until edges are lightly browned. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 3 dozen cookies.
Sunday, November 21, 2010
Orange Cookies (Orangesmekager)
2 Oranges
½ cup butter, softened
¼ cup sugar
1 large egg
½ t orange extract
1½ cups all-purpose flour
4 squares (1 oz each) semisweet chocolate
Finely grate colored portion of orange peel using bell grater or hand held grater. Measure 2 T orange peel; set aside.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg, orange extract and grated peel until well blended, scraping down side of bowl once.
Gradually add flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in additional flour with spoon to form soft dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Preheat oven to 400°F Grease cookie sheets; set aside.
Unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to ¼" thickness. Cut dough into 2x1" bars. Place bars 2" apart on prepared cookie sheet.
Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.)
Bake 10 minutes or until lightly browned. Remove cookies with spatula to wire rack; cool completely.
Melt chocolate in 1 cup glass measure in microwave at MEDIUM (50% power) 3 to 4 minutes stirring occasionally. Dip one end of each cookie into chocolate, coating ½ way up side. Scrape excess chocolate on bottom of cookie back into cup. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.
Store tightly covered between sheets of waxed paper at room temperature.
Makes about 2½ dozen bars
½ cup butter, softened
¼ cup sugar
1 large egg
½ t orange extract
1½ cups all-purpose flour
4 squares (1 oz each) semisweet chocolate
Finely grate colored portion of orange peel using bell grater or hand held grater. Measure 2 T orange peel; set aside.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg, orange extract and grated peel until well blended, scraping down side of bowl once.
Gradually add flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in additional flour with spoon to form soft dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Preheat oven to 400°F Grease cookie sheets; set aside.
Unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to ¼" thickness. Cut dough into 2x1" bars. Place bars 2" apart on prepared cookie sheet.
Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.)
Bake 10 minutes or until lightly browned. Remove cookies with spatula to wire rack; cool completely.
Melt chocolate in 1 cup glass measure in microwave at MEDIUM (50% power) 3 to 4 minutes stirring occasionally. Dip one end of each cookie into chocolate, coating ½ way up side. Scrape excess chocolate on bottom of cookie back into cup. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.
Store tightly covered between sheets of waxed paper at room temperature.
Makes about 2½ dozen bars
Saturday, November 20, 2010
Liebkuchen
1 cup golden molasses
1 cup brown sugar
¼ teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon ground cloves
¼ cup sour milk
1 teaspoon baking soda
1 cup finely chopped or ground nuts
1 cup finely chopped or ground dates
3 cups flour
vanilla icing
colored sugar or other cookie decorations
Preheat oven to 350°. Heat molasses and sugar until very hot and bubbly. Cool and add all ingredients but the flour. Add enough flour (2¾ to 3 cups) to make a very stiff batter. Drop by teaspoons and flatten slightly on a greased cookie sheet. Bake until lightly brown. Cool and ice with favorite vanilla icing, and decorate with colored candy confetti, sprinkles or colored sugar.
Cookies will be very hard. Store in a tight-lidded container for a week or until cookies become very moist and chewy. A fresh apple slice may be added to the container to hasten the "ripening" process. Serve only as many cookies as will be eaten and keep the remainder tightly sealed.
1 cup brown sugar
¼ teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon ground cloves
¼ cup sour milk
1 teaspoon baking soda
1 cup finely chopped or ground nuts
1 cup finely chopped or ground dates
3 cups flour
vanilla icing
colored sugar or other cookie decorations
Preheat oven to 350°. Heat molasses and sugar until very hot and bubbly. Cool and add all ingredients but the flour. Add enough flour (2¾ to 3 cups) to make a very stiff batter. Drop by teaspoons and flatten slightly on a greased cookie sheet. Bake until lightly brown. Cool and ice with favorite vanilla icing, and decorate with colored candy confetti, sprinkles or colored sugar.
Cookies will be very hard. Store in a tight-lidded container for a week or until cookies become very moist and chewy. A fresh apple slice may be added to the container to hasten the "ripening" process. Serve only as many cookies as will be eaten and keep the remainder tightly sealed.
Friday, November 19, 2010
Czech Bear Paws
4 cups toasted ground hazelnuts
2 cups all purpose flour
1 T unsweetened cocoa powder
1 t ground cinnamon
½ t ground nutmeg
¼ t salt
1 cup butter, softened
1 cup powdered sugar
1 large egg yolk
½ cup melted chocolate chips
slivered almonds, halved
Preheat oven to 350°F. Place hazelnuts, flour, cocoa, cinnamon, nutmeg, and salt in medium bowl; stir to combine.
Beat butter, powdered sugar, and egg yolk in large bowl with electric mixer at medium speed until light and fluffy. Gradually add flour mixture. Beat at low speed until soft dough forms, scraping down side of bowl once.
Grease 3 madeleine pans with softened butter, 1 teaspoon per pan; dust with flour. (IF only one 1 madeleine pan is available, thoroughly wash, dry, regrease and flour after baking each batch. Cover remaining dough with plastic wrap; let stand at room temperature.)
Press level Tablespoonfuls of dough into each mold.
Bake 12 minutes or until lightly browned. Let cookies stand in pan 3 minutes. Carefully loosen cookies from pan with point of small knife. Invert pan over wire racks; tap lightly to release cookies. Let stand 2 minutes. Turn cookies shell side up; cool completely.
Pipe squiggle of melted chocolate on curved end of each cookie; place slivered almond halves in melted chocolate for claws. Let stand at room temperature 1 hour or until set.
Store tightly covered at room temperature. These cookies Do NOT Freeze well.
Makes abut 5 dozen cookies.
2 cups all purpose flour
1 T unsweetened cocoa powder
1 t ground cinnamon
½ t ground nutmeg
¼ t salt
1 cup butter, softened
1 cup powdered sugar
1 large egg yolk
½ cup melted chocolate chips
slivered almonds, halved
Preheat oven to 350°F. Place hazelnuts, flour, cocoa, cinnamon, nutmeg, and salt in medium bowl; stir to combine.
Beat butter, powdered sugar, and egg yolk in large bowl with electric mixer at medium speed until light and fluffy. Gradually add flour mixture. Beat at low speed until soft dough forms, scraping down side of bowl once.
Grease 3 madeleine pans with softened butter, 1 teaspoon per pan; dust with flour. (IF only one 1 madeleine pan is available, thoroughly wash, dry, regrease and flour after baking each batch. Cover remaining dough with plastic wrap; let stand at room temperature.)
Press level Tablespoonfuls of dough into each mold.
Bake 12 minutes or until lightly browned. Let cookies stand in pan 3 minutes. Carefully loosen cookies from pan with point of small knife. Invert pan over wire racks; tap lightly to release cookies. Let stand 2 minutes. Turn cookies shell side up; cool completely.
Pipe squiggle of melted chocolate on curved end of each cookie; place slivered almond halves in melted chocolate for claws. Let stand at room temperature 1 hour or until set.
Store tightly covered at room temperature. These cookies Do NOT Freeze well.
Makes abut 5 dozen cookies.
Thursday, November 18, 2010
Belgian Tuile Cookies
½ cup butter, softened
½ cup sugar
1 large egg white*
1 t vanilla
¼ t salt
½ c all purpose flour
4 oz bittersweet chocolate candy bar chopped or semis sweet chocolate chips
Preheat oven to 375°F Grease cookie sheets; set aside.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg white, vanilla and salt. Gradually add flour. Beat at low speed until well blended, scraping down side of bowl once.
Drop rounded teaspoonfuls of batter 4" apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula.
Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute.
Working quickly, while cookies are still hot, drape cookies over a rolling pin or bottle so both sides hand down and form a saddle shape; cool completely.
Melt chocolate in small, heavy saucepan over low heat, stirring constantly.
Tilt saucepan to pool chocolate at one end; dip edge of each cookie into chocolate coating, turning cookie slowly so entire edge is tinged with chocolate.
Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.
Store tightly covered at room temperature. Do NOT Freeze.
Makes about 2½ dozen cookies.
½ cup sugar
1 large egg white*
1 t vanilla
¼ t salt
½ c all purpose flour
4 oz bittersweet chocolate candy bar chopped or semis sweet chocolate chips
Preheat oven to 375°F Grease cookie sheets; set aside.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg white, vanilla and salt. Gradually add flour. Beat at low speed until well blended, scraping down side of bowl once.
Drop rounded teaspoonfuls of batter 4" apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula.
Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute.
Working quickly, while cookies are still hot, drape cookies over a rolling pin or bottle so both sides hand down and form a saddle shape; cool completely.
Melt chocolate in small, heavy saucepan over low heat, stirring constantly.
Tilt saucepan to pool chocolate at one end; dip edge of each cookie into chocolate coating, turning cookie slowly so entire edge is tinged with chocolate.
Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.
Store tightly covered at room temperature. Do NOT Freeze.
Makes about 2½ dozen cookies.
Wednesday, November 17, 2010
Mint Chocolate Snow Top Cookies
1½ c all-purpose flour
1½ t baking powder
¼ t salt
1 (10 oz) package mint flavored semisweet chocolate morsels
6 T butter, softened
1 c granulated sugar
2 eggs
1½ t vanilla extract
confectioners' sugar
In a medium mixing bowl combine flour, baking powder, and salt; set aside.
In a small saucepan, heat 1 cup of the chocolate morsels over low heat until melted, stirring constantly.
In a large mixing bowl beat butter and sugar until fluffy. Beat in melted chocolate, eggs and vanilla.
Add flour mixture and remaining ½ cup chocolate morsels. Wrap dough in plastic wrap; freeze until firm, about 20 minutes.
Preheat oven to 350° Shape dough into 1" balls; coat with confectioners' sugar. Place on ungreased cookie sheet and bake 10 to 12 minutes. Cool on wire rack.
Makes about 3 dozen cookies.
Tuesday, November 16, 2010
Back Bay Cookies
2/3 cup butter
1 cup sugar
2 eggs, well beaten
2/3 cup chopped raisins or currants
½ cup chopped walnuts
2 cups sifted flour
2/3 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
Preheat oven to 350°. Cream butter and sugar together until light and fluffy. Add eggs and beat well. Add raisins and nuts. Sift remaining ingredients together and add to the first mixture. Mix thoroughly. Drop by teaspoonfuls, 1" apart, on greased cookie sheets. Bake about 12 minutes. cool on wire racks. Makes about 2½ dozen cookies.
1 cup sugar
2 eggs, well beaten
2/3 cup chopped raisins or currants
½ cup chopped walnuts
2 cups sifted flour
2/3 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
Preheat oven to 350°. Cream butter and sugar together until light and fluffy. Add eggs and beat well. Add raisins and nuts. Sift remaining ingredients together and add to the first mixture. Mix thoroughly. Drop by teaspoonfuls, 1" apart, on greased cookie sheets. Bake about 12 minutes. cool on wire racks. Makes about 2½ dozen cookies.
Monday, November 15, 2010
Swedish Spice Cookies
1 t ground mace
½ t ground ginger
1 cup butter, softened
½ cup granulated sugar
1 egg yolk
2 t vanilla extract
2½ cups all-purpose flour
powdered sugar
Preheat oven to 375°. In a large bowl, combine first 6 ingredients. Blend until fluffy. Gradually stir in flour. Put dough through cookie press, using the brad plate, onto an ungreased cookie sheet.
Bake 10 minutes or until cookies have browned slightly around the edges. Cool on wire rack. Roll in powdered sugar.
Makes 3½ dozen cookies.
½ t ground ginger
1 cup butter, softened
½ cup granulated sugar
1 egg yolk
2 t vanilla extract
2½ cups all-purpose flour
powdered sugar
Preheat oven to 375°. In a large bowl, combine first 6 ingredients. Blend until fluffy. Gradually stir in flour. Put dough through cookie press, using the brad plate, onto an ungreased cookie sheet.
Bake 10 minutes or until cookies have browned slightly around the edges. Cool on wire rack. Roll in powdered sugar.
Makes 3½ dozen cookies.
Friday, November 12, 2010
Apricot Linzer Cookies
2 c all-purpose flour
½ c confectioners' sugar
¼ t baking soda
¼ c ground almonds
¼ c granulated sugar
½ cup butter, chilled and cut in 1" pieces
2 egg yolks, lightly beaten
½ t vanilla extract
¼ t cinnamon
1 egg, lightly beaten
½ c apricot jam
Preheat oven to 350°. In a large bowl, combine flour, confectioners' sugar and baking soda. Stir in almonds and granulated sugar. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg yolks, vanilla and cinnamon; blend well.
Gather dough into a ball. Turn out onto a lightly floured surface. Knead lightly; shaped into a smooth ball.
Roll out dough to ¼" thickness. Cut out cookies with a floured 2" round cookie cutter. With a floured thimble, cut holes in centers of half of the cookies. Brush all the cookies with beaten egg. Place on a greased baking sheet. Bake 18 minutes or until golden brown.
Remove from baking sheet to a wire rack to cool. When cool, spread jam on whole cookies. Top each with a cutout cookie.
Makes about 1½ dozen.
Thursday, November 11, 2010
Pinwheel Cookies
½ cup butter, softened
1 (3 oz) package cream cheese, sofened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour, divided
½ teaspoon baking powder
½ teaspoon salt
1/8 teaspoon baking soda
½ cup cocoa
In a large bowl, cream butter, cream cheese, sugar, eggs and vanilla until light and fluffy. In a separate bowl, sift together 1½ cups flour, baking powder, salt, and baking soda; blend into creamed mixture.
Divide dough in half. Add cocoa to ½ of the dough; blend well. Add ¾ cup flour to remaining dough; blend well.
On a lightly floured board, roll out each half into a 9" square. (if dough is too soft, chill about 15 minutes) Place chocolate dough on top of vanilla. Roll up jelly-roll style. Wrap tightly in waxed paper; chill several hours or overnight.
Preheat oven to 350°. Slice dough ¼" thick. Place on an ungreased baking sheet. Bake 12 to 15 minutes or until lightly browned. Remove from cookie sheet; cool on wire rack. Makes about 3 dozen.
Wednesday, November 10, 2010
Peanut Butter Kisses
1 (8 oz) bag Chocolate Kisses
½ c Shortening
¾ c Peanut Butter
1/3 c granulated Sugar
1/3 cup packed light Brown Sugar
1 Egg
2 T Milk
1 t Vanilla extract
1½ c all-purpose Flour
1 t Baking Soda
1/3 cup packed light Brown Sugar
½ t Salt
additional sugar
Preheat oven to 375°. Remove chocolate kisses candy wrappers. In a large bowl, beat shortening and peanut butter until well blended. Add the granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda, and salt; gradually add to peanut butter mixture. Shape dough into 1" balls. Roll in the additional granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately place 1 kiss on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely.
½ c Shortening
¾ c Peanut Butter
1/3 c granulated Sugar
1/3 cup packed light Brown Sugar
1 Egg
2 T Milk
1 t Vanilla extract
1½ c all-purpose Flour
1 t Baking Soda
1/3 cup packed light Brown Sugar
½ t Salt
additional sugar
Preheat oven to 375°. Remove chocolate kisses candy wrappers. In a large bowl, beat shortening and peanut butter until well blended. Add the granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda, and salt; gradually add to peanut butter mixture. Shape dough into 1" balls. Roll in the additional granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately place 1 kiss on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely.
Tuesday, November 9, 2010
Cooler Weather Memories & Iced Pumpkin Cookies
I have always loved the fall. There was a lot of work to be done in preparation for winter's coming. I didn't mind it much as it meant that soon baking season would begin.
As the weather cooled, the warmth of the oven would not only be tolerated it would be welcomed. That's when the fun would really begin for me. We'd begin baking yummy treats that could only be done in the cooler weather. It wasn't that we couldn't do it at other times of the year. It was just practical to use the fire that was needed to keep us warm to also create heavenly treats. Since otherwise it was usually to hot and it was seen as a frivolous waste of wood and coal.
No cooler weather was always a signal to me of yummy things to follow. Fresh seasonal ingredients also added to the enjoyment of baking and creating dishes to eat. There's nothing like fresh apple pie or pumpkin cake or bread. I'd often get through the hard work of tending the crops and hauling, cutting, stacking the wood into cords just thinking of what would be created when the weather turned. I would often dream of the soon to be allowed baking and making of cookies, candies, cakes and other delicious seasonal delicacies.
With this in mind I am going to post a recipe a day to honor the festivities of the season. Some will be tried and true favorites, some will be recipes from the family recipe box that have been long forgotten in time, some will be new recipes that are up for consideration to be made, or have been passed on to us for consideration.
Which ever I hope that you will join me in this walk down memory lane and in some cases blazing a new path of memories.
To get us started Here is a recipe for Iced Pumpkin Cookies.
I made these this weekend and they were very yummy. the Iced ones disappeared before I could get a picture. The plain ones looked like this.
As the weather cooled, the warmth of the oven would not only be tolerated it would be welcomed. That's when the fun would really begin for me. We'd begin baking yummy treats that could only be done in the cooler weather. It wasn't that we couldn't do it at other times of the year. It was just practical to use the fire that was needed to keep us warm to also create heavenly treats. Since otherwise it was usually to hot and it was seen as a frivolous waste of wood and coal.
No cooler weather was always a signal to me of yummy things to follow. Fresh seasonal ingredients also added to the enjoyment of baking and creating dishes to eat. There's nothing like fresh apple pie or pumpkin cake or bread. I'd often get through the hard work of tending the crops and hauling, cutting, stacking the wood into cords just thinking of what would be created when the weather turned. I would often dream of the soon to be allowed baking and making of cookies, candies, cakes and other delicious seasonal delicacies.
With this in mind I am going to post a recipe a day to honor the festivities of the season. Some will be tried and true favorites, some will be recipes from the family recipe box that have been long forgotten in time, some will be new recipes that are up for consideration to be made, or have been passed on to us for consideration.
Which ever I hope that you will join me in this walk down memory lane and in some cases blazing a new path of memories.
To get us started Here is a recipe for Iced Pumpkin Cookies.
Iced Pumpkin Cookies
2½ cups
all-purpose flour
1 teaspoon
baking powder
1 teaspoon
baking soda
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
½ teaspoon
ground cloves
½ teaspoon
salt
½ cup
butter, softened
1½ cups
white sugar
1 cup canned
pumpkin puree
1 egg
1 teaspoon
vanilla extract
Glaze
2 cups
confectioners' sugar
3 tablespoons
milk
1 tablespoon
melted butter
1 teaspoon
vanilla extract
Preheat oven to 350 degrees F
(175 degrees C). Combine flour, baking powder, baking soda, cinnamon,
nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream
together the 1/2 cup of butter and white sugar. Add pumpkin, egg,
and 1 teaspoon vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls;
flatten slightly.
|
Bake for 15 to 20 minutes in
the preheated oven. Cool cookies, then drizzle glaze with fork.
|
To Make Glaze: Combine
confectioners' sugar, milk, 1 tablespoon melted butter, and 1
teaspoon vanilla. Add milk as needed, to achieve drizzling
consistency.
I made these this weekend and they were very yummy. the Iced ones disappeared before I could get a picture. The plain ones looked like this.
Sunday, November 7, 2010
Harvest Cream Cake
2 1/2 c sifted cake flour
3 1/2 t baking powder
1 t salt
1/2 t cinnamon
1/4 t nutmeg
1/4 t allspice
3/4 c shortening
3/4 or 1 c milk (with butter or lard use 3/4 c milk with vegetable or other use, 1 c milk)
1 2/3 c brown sugar firmly packed
3 eggs, unbeaten Add one at a time
1 t vanilla
Mix in usual manner for cake. Use 9x9x2 pans. Bake at 350° for 25-30 minutes.
Butter Cream Frosting:
Cream ½ c butter, add 1/8 t salt, 3½ c sifted confectioner's sugar. Add 2 egg yolks, 1 t grated lemon rind and enough milk to give a spreading consistency.
3 1/2 t baking powder
1 t salt
1/2 t cinnamon
1/4 t nutmeg
1/4 t allspice
3/4 c shortening
3/4 or 1 c milk (with butter or lard use 3/4 c milk with vegetable or other use, 1 c milk)
1 2/3 c brown sugar firmly packed
3 eggs, unbeaten Add one at a time
1 t vanilla
Mix in usual manner for cake. Use 9x9x2 pans. Bake at 350° for 25-30 minutes.
Butter Cream Frosting:
Cream ½ c butter, add 1/8 t salt, 3½ c sifted confectioner's sugar. Add 2 egg yolks, 1 t grated lemon rind and enough milk to give a spreading consistency.
Wednesday, November 3, 2010
Lemon Cream Cheese Pound Cake
¾ cup cream cheese, softened
½ cup butter, softened
2½ t lemon extract
1 t yellow food coloring
3 eggs
3 pkgs 9 oz each single layer yellow cake mix without pudding in the mix
4 T all-purpose flour
1 t baking powder
½ cup cold water
Easy Glaze
1 cup powdered sugar
2 T apricot jam
1 t lemon juice
Preheat oven to 350°F. Grease and flour 10 inch tube pan or bundt pan. Cover bottom of pan with parchment or waxed paper trimmed to fit; grease paper. Set aside
Combine cream cheese, butter, lemon extract and food coloring in large bowl. Beat 2 minutes with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add cake mixes, flour, baking powder and water; beat just until blended. Pour batter into prepared pan.
Bake 1 to 1½ hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Combine Easy Glaze ingredients and whisk until slightly thickened. Drizzle cake with glaze before serving.
Makes 16 servings
½ cup butter, softened
2½ t lemon extract
1 t yellow food coloring
3 eggs
3 pkgs 9 oz each single layer yellow cake mix without pudding in the mix
4 T all-purpose flour
1 t baking powder
½ cup cold water
Easy Glaze
1 cup powdered sugar
2 T apricot jam
1 t lemon juice
Preheat oven to 350°F. Grease and flour 10 inch tube pan or bundt pan. Cover bottom of pan with parchment or waxed paper trimmed to fit; grease paper. Set aside
Combine cream cheese, butter, lemon extract and food coloring in large bowl. Beat 2 minutes with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add cake mixes, flour, baking powder and water; beat just until blended. Pour batter into prepared pan.
Bake 1 to 1½ hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Combine Easy Glaze ingredients and whisk until slightly thickened. Drizzle cake with glaze before serving.
Makes 16 servings
Tuesday, November 2, 2010
Christmas Cream Wafers
Wafers
2 cups all purpose flour
1 cup butter
1/3 cup heavy cream
1/3 cup granulated sugar for decoration
Mix flour and butter thoroughly. Stir in heavy cream and mix well. Chill for an hour.
Preheat oven to 375° degrees. Roll out half the dough at a time on lightly floured board to 1/8 inch thick. Cut in 1½" rounds using a glass or cookie cutter. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on ungreased baking sheets. Poke with a fork 4 times. Bake 7 to 9 minutes or until slightly puffed. Cool on wire racks.
Filling
¼ cup butter
¾ cup confectioners' sugar
1 teaspoon vanilla
1 egg yolk
2-3 drops of Red or Green Food Coloring
Mix all filling ingredients until smooth; add a few drops of water if needed.
When wafers are cool, fill with filling and sandwich together.
Makes about 60
Monday, November 1, 2010
Guest Blogger: Cats Wire Behind This Piece
Behind the piece
I have read a lot about inspiration lately. In
artist interviews, in blog posts, people asking each other. Where does it come
from, how do you use it, are you inspired by one sort of thing only or several
… for me it's hard to say.
I think I'm inspired by everything around me.
But often as soon as I finish something, I don't necessarily remember what was
behind it. I know that once I made pumpkin soup and I remember that I had to
create something right after lunch. I had stared into the soup and … and … kick
me if you want, but I don't know anymore what it did to me. It didn't matter,
you know.
I guess I used it all up to get my head empty
again for the next spark. And it's not because I have a bad memory. I store a
lot of useless and useful stuff in my head, but not the pumpkin soup item. One
thing is for sure, I have never made a pumpkin (although I do have something
popping up in my mind right now!) and there's no soup necklace, ring or
bracelet in my inventory ;-)
The inspiration behind a piece. The story
behind a piece. The thought behind a piece. And maybe sometimes the secret
behind a piece?
In art class and in German class we had to do
picture descriptions. I failed miserably at that. Once my teacher asked me what
color the shelf in a painting was. I stuttered and as she thought I hadn't paid
attention, she asked me what the question had been. Much to her surprise I told
her and she repeated her question. I answered „Brown.“ Ah, her face. What she
had looked for was „golden brown“. Ehm? Sorry, not to me.
Had she asked me, though, to write a story
about those two people in the picture, I could have done it. My fantasy always
took me places, just not necessarily the ones other wanted or expected me to
go.
And why did I have to describe what the artist
had intended to show with his or her painting, poem or story? I could have told
them what influence it had on me, what it made me want to do or make or say.
It's the same with my pieces. Let me take one
example – the glove. The story behind the glove has been a long one. What
others see in the glove, might not be what I've seen or what I see. Sometimes
perspective changes while making something. A challenge at first, without
deeper meaning, but in the end a sculpture, cool to some, creepy to others.
If you were an artist whose pieces are in a
museum, wouldn't you like to be a mouse hiding nearby? To hear what people
think of your work, how they interpret it, if they wrap their own story around
it? It could hurt, but you might learn a lot.
By now you might wonder what is the thought
behind this piece. Is it pure rambling or am I trying to say something?
What do YOU think? ;-)
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