just a smidgen

Petal Pusher Cookies

i’m so excited about my blog’s

new look

i’m learning to

embrace change

that moment of heart-thumping trepidation

right before you take the

plunge

{ and press the “install” button, lol}

have you seen the movie

We Bought a Zoo“?

you should…

i loved it..

for many reasons, but particularly because of this one quote:

{  you know, sometimes all you need is twenty seconds of insane courage
just literally twenty seconds of just embarrassing bravery
and I promise you, something great will come of it }

i dare you to try this just once

{ today }

and let me know what happens

jump in

take a risk for just

20 seconds

and

just see what happens

some things in life take

{ insane courage }

but remember

we “have your back”

and are cheering you on

what have you got to lose..

“face “?

well, we’ve all done that.. (some of us more than others)

and i promise

{ you’ll laugh about it later }

and remember…

{ if you’re doing something for the right reasons,

nothing can stop you }

{ see why i love this movie }

hey!

maybe start small…

i dare you to bake these cookies

and share them with someone

just walk right up and ring their doorbell

just 20 seconds of

courage

might make someone’s day

 

These color of these cookies remind me of soft summer days with scoops of ice cream, flower blossoms and bicycle rides…

Petal Pusher Cookies
 
Cook time
Total time
 
Ingredients
Cookie
  • 1 cup margarine
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 3/4 cup flour
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Frosting
  • 1/8 cup butter
  • 2 1/2 cups confectioner’s (icing) sugar
  • 4 tbsp + 1 tsp whole milk
  • 1/4 + 1/8 tsp pure almond extract
  • *gel food coloring (in desired colors)
Instructions
Cookies
  1. Preheat oven to 350 F.
  2. In a large mixing bowl fitted with a paddle, or with a bowl and spoon, cream together the margarine and brown sugar until light and fluffy. Add in the egg and beat to combine. Add the vanilla extract and mix until all is combined.
  3. In a medium bowl, mix together flour, cream of tartar, baking soda and salt. With the beater on a slow speed, add the dry ingredients to the wet. Mixing until the cookie batter is combined.
  4. Cookies are done when the edges are lightly browned and the center is still creamy white but not “wet” looking. Originally these were to bake for 15 minutes.. but with newer convection ovens, begin checking your cookies around the 8-10 minute mark.
Frosting
  1. In a large mixing bowl fitted with a paddle attachment, or with a bowl and spoon, cream the butter. With the mixer on low, slowly add one cup of powdered confectioner’s sugar. Continue to add icing sugar, one cup at a time. Immediately the icing will begin to get too thick to blend, add a milk until you get the desired consistency, adjusting with extra icing sugar or milk as needed. I found these exact measurements worked to make a nice stiff icing. Blend in the almond extract.
  2. Separate the icing into separate bowls if you wish to have a variety of icing colors.
  3. To each bowl of icing, add the teensiest drop of gel food coloring. To each bowl of icing, add the teensiest drop of gel food coloring.
  4. I use the tip of a toothpick, dip the tip straight in the gel about 1/4 inch and then smear the gel onto the paddle or spatula and mix in. I use the tip of a toothpick, dip the tip straight in the gel about 1/4 inch and then smear the gel onto the paddle or spatula and mix in.
  5. *Note that gel food coloring is substantially stronger than liquid food coloring and it’s much easier to add more as needed, it is not so easy to undo a vibrant color once you’ve added too much.
 
 

Directions
In a large mixing bowl fitted with a paddle attachment, or with a bowl and spoon, cream the butter. With the mixer on low, slowly add one cup of powdered confectioner’s sugar. Continue to add icing sugar, one cup at a time. Immediately the  icing will begin to get too thick to blend, add a milk until you get the desired consistency, adjusting with extra icing sugar or milk as needed. I found these exact measurements worked to make a nice stiff icing. Blend in the almond extract.


Separate the icing into separate bowls if you wish to have a variety of icing colors. To each bowl of icing, add the teensiest drop of gel food coloring. I use the tip of a toothpick, dip the tip straight in  the gel about 1/4 inch and then smear the gel onto the paddle or spatula and mix in.

*Note that gel food coloring is substantially stronger than liquid food coloring and it’s much easier to add more as needed, it is not so easy to undo a vibrant color once you’ve added too much.
 

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