Hi everyone! First of all, I am so honored to be a part of this amazing group of artists! This group has encouraged me and inspired me to be the best that I can be! Looking at all of your amazing creations sparks a desire within me to strive for excellence! Thank you!
My first experience as a decorator was making cookie bouquets for my grand daughter Maddy's teachers. She wanted something special for them for Valentine's Day! They were a huge hit! I posted pictures of them on Facebook and several friends started inquiring about orders. In the mean time, Maddy decided that she wanted to travel to Europe! We decided that the best way to make money would be to sell our cookies! 5 years ago, "Grandma & Maddy" was born! The "glorified Hobby" that I truly love has turned into a full time adventure! Hey, what other job is there that you get to eat your mistakes!! BEST JOB EVER!! Prior to discovering my passion, I was a nurse, a book keeper, an office manager, a mortgage loan originator... I guess you have to try on a lot of hats before you find the one that fits!
I have been married to my high school sweetheart for 42 years. I would be lost without his support and encouragement! And, he is the best cake delivery guy I know! I have been blessed with 3 amazing kids, 2 here on Earth and one in Heaven waiting for me! My 4 grand children are the light of my life! They are "my heart walking out side of my body"! As my husband always says, "Why couldn't we have the grand kids first"!
Well friends, That's the story of my life in a mini cupcake tin! It's back to Buttercreaming for me! Speaking of which... isn't Sharon's buttercream recipe the best ever?!!
Sugar Cut Out Cookies
2 sticks unsalted butter softened
1 cup confectioner’s sugar
2 ½ cups all purpose flour
½ tsp. salt
Optional: 1 ½ tsp flavored extract of choice
Briefly sift together the flour and salt in a bowl and set aside. In the bowl of a standing mixer with the paddle, blend the butter and sugar together on medium speed until fluffy. Add the egg and blend well. Mix in the vanilla extract and optional flavored extract of choice. Gradually blend in the flour mixture on low speed. Cover the dough and chill for about 2 hours. When chilled, work with about one-third of the batch at a time. Briefly knead the dough and roll it out to ¼” thick or 3/8” thick if inserting sticks for cookie pops. Place on baking sheets lined with parchment paper and bake at 375 for 12-14 minutes. Thicker or larger cookies may need 20 minutes. Cookies are done when edges turn light golden brown.