made with love

13 11 2010

And what is it to work with love?
It is to weave the cloth with threads drawn from your heart, even as if your beloved were to wear that cloth…
It is to charge all things you fashion with a breath of your own spirit…

Work is love made visible.
-Kahlil Gibran

A 24-hour blessing = knitting, reading, feasting, fresh cookies, and time with bestest friends & family. Thanks for coming to visit!

berry sweet tee action

I finished a new piece for Bebe, a knitted tee. Love! Layers work best for our very active toddler, and after frustrations with a few other knitting projects, I cobbled this one together into something we all like. Will try out more size variations on little family members and friends’ children over the holidays, then maybe see if anyone else wants to test knit the pattern from there.

And Cardamon shortbread cookies? Fragrant, yummy, yes please!

These cookies mixed up very quickly, baked like a dream and go well with most beverages. Good with milk, tea, hot chocolate, or cofee. Delicious with Nutella spread on top. Makes a very nice adult snack when paired with red wine.

cardamon shortbread

Cardamon Shortbread Cookies (makes about 18-24 cookies, depending on cookie cutter size)
inspired by a recipe in Taste: Pure and Simple by Michel Nischan

Ingredients
1/2 C (1 stick, 4 oz) unsalted butter, at room temperature
1/2 tsp salt
1/3 C sugar
1 tsp pure vanilla extract
1.5 C unbleached flour
1 tsp ground cardamon

Directions
Preheat oven 300 degrees F. Line a baking sheet with parchment paper (cut paper to size, then set paper aside on a clean, flat surface surface).

Combine butter, sugar, salt, and vanilla in a bowl, mix until well blended. Slowly add flour, make sure to scrape down sides with a spatula so that all of the flour is blended into the dough.

Place dough near one end of the parchment paper. *Use rolling pin to gently roll dough to quarter inch thickness. Press cookie cutter shapes all over the rolled dough, fairly close together, then carefully peel the outlines away. Quickly roll remaining dough into ball by hand.* Divide dough ball in half, set one half aside, and set other half in center of parchment paper. Repeat from * to * until dough is all used up or no space remains on the sheet.

Using a toothpick or fork, prick holes all over each cookie. This will help their centers bake consistently without burning at the edges.

Bake 25-30 minutes or until lightly browned. Remove pan from heat and let sit 10 minutes. Enjoy!

Advertisements

Actions

Information

One response

14 11 2010
Sam

Thank you for the wonderful visit! And the cookies will be attempted today for football Sunday!!! 🙂




%d bloggers like this: