Monday morning...vacation day.

I have a few vacation days left til the end of the year. Taking today and going to a fancy mall in Atlanta. I am going to enjoy looking, may find a few interesting things and will take my camera to snap decorations, etc. My two friends are joining me, they took the day off as well.

Just a picture to get you in the cookie mood, ours were a bit different.

Yesterday had the 2 grandgirls. Made Christmas cookies, our favorite thing to do. We make this recipe all year and we have different cookie cutters and sprinkles for the season. The recipe we love is Martha Stewart's basic sugar cookie recipe with royal icing.  We have tried them all and this one is our favorite. The cookie is crunchy and has a perfect taste. That morning I made the dough and 11 yr old did all the rolling, and cutting out while battling with the 2 yr old. She kept snatching cookie dough and flour to eat. Hopefully her stomach can handle the raw egg. She was fast, popped it in her mouth before we knew what happened. Jorden took all the cookies to give out to her neighbors. We will make some more for mine before Christmas.

http://www.marthastewart.com/recipe/sugar-cookies-living

Basic Sugar Cookies

Ingredients



Makes about 2 dozen 4-inch cookies


4 cups sifted all-purpose flour, plus more for surface and more if needed


1 teaspoon baking powder


1/2 teaspoon salt


8 ounces (2 sticks) unsalted butter, softened


2 cups sugar


2 large eggs


2 teaspoons pure vanilla extract


Royal Icing (see below)


Directions


1.Sift flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough, and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.


2.Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4-inch thick, adding more flour as needed to keep dough from sticking. Chill in refrigerator until firm, about 30 minutes. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Roll out scraps, and repeat once. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.


3.Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing. (Cookies can be stored at room temperature for up to 1 week.)

Egg Free Royal Icing

Ingredients



Makes 5 cups


2 pounds confectioners' sugar, plus more if needed


2/3 cup water, plus more if needed


1/2 cup plus 2 tablespoons meringue powder (wilton.com)


Gel-paste food coloring (sugarcraft.com)


Directions


1.Mix sugar, water, and meringue powder with a mixer on low speed until smooth, about 7 minutes. Icing should be the consistency of glue. (If icing is too thick, mix in a little more water. If icing is too thin, add more confectioners' sugar.) Add food coloring, 1 drop at a time, until desired color is achieved; if making more than 1 color, divide icing and work in batches. Use immediately, or refrigerate for up to 1 week. Stir before using.

Around 6:00 took them to meet their Mom (we meet halfway at a QT since they live a bit away). This works out well.  When I walked back into the house I could not believe the mess. Talk about a cyclone hitting the house. J does not pull things out anymore but Addisun does. Baby Jesus and his manger is missing. He is very small. I asked her where baby Jesus was and she said in my room. I guess he will show up. I still have a room to clean up (I am sitting in it and every once in a while an electronic toy goes off especially when I step on it).

Have a great Monday.