hail, hail, the gang’s all here ready to celebrate christmas. yes, my little band of athens bloggers gathered at my home last night for a christmas cookie exchange. there’s six of us in all with each decade represented from twenty-something to sixty. it’s funny, but i remember the days when i was always one of the youngest in the group. how is it that i now represent the oldest?! but i have to tell you i just love getting together with these smart and funny women. typically, we aim to meet once a month although time can get away from us. but we’ve had some fun excursions at the bowling ally, game night at a local restaurant, trivia night at the georgia club, and spontaneous lunches here and there.
last night, it was all about cookies and sharing our favorites along with recipes. so i gussied up the house, tried to keep oscar and ollie in check (oscar was in rare form last night wanting to be the center of attention) set up a beverage station plus a few snacks.
ollie’s favorite spot. under the christmas tree batting down ornaments left and right.
the girls are bringing in the goodies.
yup, there’s an Instagram story or two floating around about our get-together. here’s my Instagram feed in case you’re not following Style at a Certain Age on that platform. sometimes, there’s different content over there as many brands want Instagram only posts. like this partnership with NYDJ who recently launched a pant collection.
peppermint southern tea cakes | chocolate chip cookies | chocolate chip cookie dough dessert drops
lemon glazed soft baked sugar cookies | chocolate chip cookies | chocolate chip cookie dough dessert drops
we see you, oscar.
what clever friends i have! don’t you love the packaging?
Preheat over to 350 degrees
Using a mixer, cream together butter and sugar until fully combined. Add in lemon zest, lemon juice, milk, eggs, vanilla, and almond. Stir. In a separate bowl, sift together 2 cups of flour, baking powder, and salt. Mix dry ingredients into wet.
Gradually, add more flour (about 1 to 11/2 cups) until it is stiff enough to roll out on a floured or powdered sugared surface (I use powdered sugar). Roll out the dough to about a 1/4″, cut with your favorite cookie cutters. Bake 8-10 minutes, or until cookies are done but not browned (cookies are done when puffy and do not sink when lightly touched on top.
For the icing: mix powdered sugar + lemon juice in a bowl. Add in milk 1 tbsp at a time, until desired consistency is reached. Drizzle on each cookie and allow to set on a cookie rack!
Preheat oven to 350 degrees and line cookie sheets with parchment paper.
Combine cake mix, eggs and oil until smooth.
Scoop small dough balls a little smaller than a tablespoon onto cookie sheets and bake for 5-7 minutes. (cake mix cookies will bake up tall and not spread too much so if you want a flatter cookie, pat the dough balls down before baking).
Let cool for 2 minutes then gently press an unwrapped Hershey Kiss into each cookie.
Preheat oven to 350 degrees F. Sift together flour and baking soda, set aside
In a large bowl, cream together butter, brown sugar, and white sugar. Beat in the instant pudding mixture until blended. Stir in the eggs and vanilla. Blend the flour mixture. Finally, stir in the chocolate chips & nuts. Drop cookies by rounded spoonfuls onto parchment paper lined cookie sheets.
Bake for 10-12 minutes in the preheated oven. Edges should be golden brown.
here’s the gang gathered together for a group photo. each of these talented women has a blog or instagram account. click on their name to find out more. clockwise from top left: chelsea | molly | yours truly | hannah | elizabeth | jennifer
Beat softened butter and brown sugar until fully combined, then add vanilla and peanut butter and beat until fluffy
Add flour and sweetened condensed milk and beat until combined.
Pull off the parchment paper to lift the dough from the baking dish. Using heart shaped cookie cutter cut off the truffles and place them on a tray lined with parchment paper. Set in the freezer while melting chocolate.
Using a fork dip the truffles into melted chocolate (one at a time), slightly tap the fork against the side of the bowl to trip the excess chocolate and place the truffle back on the parchment paper. Set them back in the fridge to firm.
Melt white chocolate, stir in a few drops of red food color, transfer into a small bag, cut the corner off and pipe melted chocolate on top of the truffles.
Cream butter & sugar in a large mixing bowl.
Add the eggs, vanilla, peppermint, flour, and baking powder.
Separate the dough into two halves, rolling each one into a cylinder.
Optional: Spread red & green sugar onto wax paper or parchment paper and roll each cylinder until evenly coated.
Wrap each cylinder loosely in plastic wrap and stick in the fridge.
When you’re ready to bake, preheat the oven to 375 degrees. Slice the cookie dough in your desired thickness. The thinner you slice them, the crisper the cookie will bake.
Bake them for 8-10 minutes on a cookie sheet lined with parchment.
pretty fab shoes and boots! am i right?
wishing you a very merry christmas and happy new year!
Welcome to Home for the Home for the holidays – an eMagazine created by Style at a Certain Age. Inside this issue, you will find holiday inspiration to make your life a little more stress-free this holiday season. Within these pages, there are recipes, cocktails, tablescapes, makeup tips, and outfit suggestions. All of the elements that form the foundation of a memorable celebration. Happy Holidays! Order your copy today – Home for the holidays.