The weather was wet and snowy this past weekend. We had ice and sleet overnight Friday, rain and snow on Saturday and more snow on Sunday. The snow total for the weekend was over 10 inches. The rain didn’t do any favors to our sledding course in the backyard, but the snow at the end of the weekend made up for it. Sebastian was disappointed that he couldn’t achieve the same amount of speed as he did in the previous weekend. With the cold weather forecasted for this week, ice should replace the slushy snow. I’m sure the kids will be back in business for the upcoming weekend. Sophia didn’t mind the conditions and practiced with “no hands”.
No Hands!
No Hands, Part II
Working On The Snow Fort
Frosted In Snow
Snow Pine
After the kids were thoroughly soaked from the wet snow, we took a break to make a batch of cookies. I had promised Sophia we could try out the new Valentine sprinkles we picked up at Target earlier in the day.
Photos to begin, recipe to follow.
Ingredients
Mixing
Goofing Around
Refrigerate Dough
Bake Until Lightly Golden Brown On Edges
Let Cool, Frost & Decorate
Red Sugar Sprinkles
Pink Sprinkles
Sprinkle Overload
Enjoy!
Cookies + Taste Testing = Happy Kids
Another Satisfied Customer
From the Land O’Lakes Cookbook
| 1 | cup butter, softened | |
| 1 | cup sugar | |
| 1 | egg | |
| 2 1/2 | cups all-purpose flour | |
| 2 | tablespoons orange juice | |
| 1 | tablespoon vanilla | |
| 1 | teaspoon baking powder |
Frosting Ingredients:
| 3 | cups powdered sugar | |
| 1/3 | cup butter, softened | |
| 1 | teaspoon vanilla | |
| 1 | to 2 tablespoons milk |
Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).
Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
Bake for 6 to 10 minutes or until edges are lightly browned. Cool 1 minute before removing from cookie sheets. Cool completely.
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Tint frosting with food color, if desired. Frost and decorate cooled cookies as desired.
Preparation time: 20 min Baking time: 6 min Chilling time: 2 hrs Cooling time: 15 min
Yield: 6 dozen cookies
