Merry Christmas and Happy New Year! My family and I had a lovely and blessed Christmas filled with joy, relaxation, and cookies, of course! Per tradition, at Christmas we always have sugar cookies from the family recipe and gingerbread cookies, specifically ninjabreadmen, on hand. This year, I tried Fine Cooking’s gingerbread recipe with great success. The cookies had a nice crunch and just enough of a hint of orange (though I may have tossed in a bit of extra orange zest, because it couldn’t hurt, could it?). When I’ve made royal icing before, I used a powdered meringue mix, but since I didn’t have any on hand, I found a recipe using fresh eggs from The Barefoot Baker which I used for both the Christmas cookies and for the cookies I made for New Year’s.
I used stencils and cocoa powder to decorate the sugar cookies and highlighted the designs with icing.
Since Sherlock, my very favorite show, premiered on New Year’s Day, we had a small watch party with Sherlockian cookies and snacks. The premier certainly did not disappoint, and neither did the cookies; I was so happy with how well they turned out!
Well, that is it for the cookie report: gingerbread, sugar, and Sherlockian, all were fun to make and to share! Look out for more posts on life and studies in Scotland!