i temporarily thought these pictures here were all lost… turns out sometimes fate isn’t just a bitch, read: they were securely stashed away on an sd card, as they’re supposed to, and eventually, i found said lost sd card with the pink pictures on it. heureka![gap height=”20″]
had i not found them, you wouldn’t be introduced with this new feature, called “best in class”. but first things first…[gap height=”20″]
i’ve long been on a quest to find the perfect simple cookie (aka as “sugar cookies”). perfect meaning cute looking, keeping it’s (cut-out) shape nicely, not to sweet (inspite of the sugar in the cookie, ahem), not too dry… just perfect. and i believe i’ve found them. my fellow blogger’s recipe for them was neatly archived on my pinterest board, all this time. i dug it out when i craved something pink (insert search term “pink” and “cookies”, blandly) in honour of my friend’s recent pregnancy (with a girl, needless to say, or else i would have come up with the blues instead). it was so soothing to be wallowing in pinks for a day! normally, i’m not too much into girl stuff ad extremis like that – but occasionally it’s so much fun to play the wild (girl) card and simply embrace the pinks.
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i even bought a matchy-matchy nail color. it’s fab! instant happiness.[gap height=”20″]
oh, boys and girls, and there’s also that print feature i’ve been hiding from you all this time! a couple of “beauty food” donned recipes (and pictures) by me are available with the current si style issue. next to – or shall i say on top of? – rihanna, no less! in print (and, well, in german, of course)! it’s a great feeling to have something actually printed out and physically in your hands. blogging has become something like a routine, and breaking out of the rut and actually working in a team with professional writers, stylists and artists was a great experience. there is so much to learn in this world of glossy magazines and i’m so glad i get opportunities like this one; to explore new things. eternally grateful. and hoping the journey will take me even more places… can’t stop, won’t stop! i will what i want. hehe. maybe a cookbook will be next? any volunteers (read: publishers)…?
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so, with that i’m ending this post. just embrace your dreams and reach for the stars. even – or especially! – if it means you will be drop dead exhausted by the end of a day. cheers, loves!
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pink sugar cookies
makes about 30
recipe adapted from design, eat, repeatingredients:
250 g soft butter
1 1/2 cups confectioners’ sugar
1 egg
1 tsp. vanilla extract
1/2 almond extract
1 pinch salt
1 tsp. baking powder
2 1/2 cups flour + more for dusting
2 cups confectioners’ sugar + 1 drop food coloring (i used a soft pink) for the glazedirections:
cream together the soft butter and sugar with a hand mixer until fluffy. add egg, vanilla, almond extract, salt and baking soda and mix until combined. sieve in the flour and form into a ball. place on a lightly dusted work surface and roll out to about 3/4 – 1cm thickness. cut out with your desired shape and transfer to a parchment paper. refrigerate for 2 hours now or until the cookies are cold and hard. preheat the oven to 160 c / 350 f and bake for 8 to 10 minutes. the cookies just need to be lightly golden, not brown. and don’t worry, they will harden once cooled. let cool completely on a wire rack. make a simple glaze with the confectioners’ sugar, a little milk or water and a drop of pink food colouring. the glaze should be rather thick. dip each cookie halfway through into the colored glaze, let excess glaze drip off and then leave to harden on a rack or parchment paper. when dry and hard, store in an airtight container.
makes about 30
recipe adapted from design, eat, repeatingredients:
250 g soft butter
1 1/2 cups confectioners’ sugar
1 egg
1 tsp. vanilla extract
1/2 almond extract
1 pinch salt
1 tsp. baking powder
2 1/2 cups flour + more for dusting
2 cups confectioners’ sugar + 1 drop food coloring (i used a soft pink) for the glazedirections:
cream together the soft butter and sugar with a hand mixer until fluffy. add egg, vanilla, almond extract, salt and baking soda and mix until combined. sieve in the flour and form into a ball. place on a lightly dusted work surface and roll out to about 3/4 – 1cm thickness. cut out with your desired shape and transfer to a parchment paper. refrigerate for 2 hours now or until the cookies are cold and hard. preheat the oven to 160 c / 350 f and bake for 8 to 10 minutes. the cookies just need to be lightly golden, not brown. and don’t worry, they will harden once cooled. let cool completely on a wire rack. make a simple glaze with the confectioners’ sugar, a little milk or water and a drop of pink food colouring. the glaze should be rather thick. dip each cookie halfway through into the colored glaze, let excess glaze drip off and then leave to harden on a rack or parchment paper. when dry and hard, store in an airtight container.
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