The floral rolling pin makes an appearance again! After testing it out on a rhubarb pie I baked in the spring, I was eager to try it out a second time. I made shortbread cookies to bring to my family's thanksgiving dinner. To make the floral pattern stand out and be recognizable, I used basic circle and diamond shaped cutters... and I cut out a few turkeys, gobble gobble. When rolling out the dough, I found it was tricky to keep it from tearing. I chilled the dough in the fridge for 30 minutes before rolling it out. Maybe it tore because it was too cold? I dunno. The cookies were eaten none the less. Buttery and delicate, these cookies were delicious! No frosting or sprinkles needed. Tea and cookies, anyone? If there are any food safe paints out there for decorating, I would love to try them out on these cookies. A spot of color here and there, maybe painting a flower or two on each cookie. I found this charming tea...
Keeping an open mind to the breath of the Holy Spirit