My centerpiece is in an old wooden bowl with my glass holder from Target which is filled with pinecones and surrounded by a berry garland and mini battery operated lights that are on a copper strand.
The start of the blue hour!
My Target plates that my dear hubby and I scoured for around 20+ years ago. I made the Big Star quilt topper.
My Mom gave me these cute little s & p shakers. Isn't their vintage look sweet?
1/2 cup butter, softened
1 cup sugar
1 t. vanilla
1/2 t. salt
2 1-ounce squares unsweetened chocolate, melted and cooled
1 cup flour
Beat butter for 30 seconds. Add sugar, vanilla and salt. Beat until combined, scraping bowl. Beat in egg and chocolate. Beat in flour.
Drop by rounded teaspoons (I roll them into small balls) 2" apart on ungreased sheets. Grease bottom of glass and dip in sugar and flatten cookies. You will need to keep dipping the glass into sugar.
Bake at 375 degrees for 8 minutes. Cool 1 minute and then transfer to racks to finish cooling.
NOTE: At this point, you can freeze the cookies, unfrosted for 3 monuths, thaw and then frost.
1/4 cup butter, softened
2 1/2 cups powdered sugar
1/2 t. peppermint extract
2-3 T. milk
red food coloring, optional
Beat butter for 30 seconds. Add rest of ingredients and tint pink, if desired. Sprinkle with crushed peppermint candies.
In small saucepan, heat and stir 1 cup semi-sweet chocolate chips and 2 t. shortening. Drizzle over cookies.
I am sharing this with: