Today I bowl. I really enjoy the ladies I bowl with so I try every holiday to make them a little treat, Stampin' Up! style. See how I matched the colors of the Conversation hearts with the paper by using Whisper White Craft ink on the Cardstock. Gave them the dusty look of the candy hearts. CUTE!
So after I made them these cute little treats today I thought "hmm, I want to make some cookies!"
I love cookies and happen to have a package of these
These are Freeze Dried Raspberries you get them at the Organic food market, local Coop, or a Fresh Market. Because I know you are going to ask. I usually use Strawberries in my coookies but I happen to be out. What I do is run them through my food processor until they are dust and, in this case, I then tapped them through a sieve so I didn't get the seeds which is what you see in the bottom of this empty package before I threw it away. I only wanted some beautiful delicious red powder for my cookies. When you use this no food coloring is needed and no extra flavoring although I did use some strawberry extract in place of the vanilla in my cookie recipe. I used the recipe off of the Stampin' Up! package that comes with your cookie presses when you purchase them from M.E.
I promise to post the recipe as soon as I get home but right now I have to go bowl a 300....yeah right who am I fooling....
Edited to add Recipe:
Sugared Shortbread
1 Cup salted Butter softened to room temperature
1/2 Cup granulated sugar plus additional for rolling
1/2 Cup powdered Sugar
1 teaspoon vanilla (or flavoring of choice)
1/4 Cup cornstarch
1 3/4 Cup all-purpose flour
1pkg of freeze dried fruit of choice in food processor until a fine powder. I put mine through a sieve to remove seeds. I used raspberries but have also used strawberries and both are delicious.
Preheat oven to 350° Cream butter, 1/2 Cup granulated sugar and powdered sugar; beat until fluffy. Add vanilla, cornstarch and flour and mix well. Now is when I would add my "fruit flour".
Roll Dough into 1-1/4" balls and roll in granulated sugar. (You can color your sugar with food coloring at this point if you want) Place 3" apart on an ungreased cookie sheet and press with Sweet Pressed Cookie Stamp. I always dip mine in flour and tap off extra on side of container between every cookie so it doesn't stick. Bake 15-17 minutes Check after 14 minutes. or until bottom of cookie is very lightly browned. Makes approximately 16 cookies (I always double with good results)
