The Lexingtonienne

February12th

3 Comments

As cliche as it is, I am constantly amazed by how sweet, smart, adorable, and funny our child is.

EBD February 2013

Every day when Hubba Bubba comes home from work, I have a new story for him of how Eleanora shared her favorite toy with a friend…

Strawberries

Strawberries

Strawberries

… or counted backwards (Um, where did you learn that?)…

Sugar Cookies

Sugar Cookies

Sugar Cookies

… or sang an entire song from Daniel Tiger’s Neighborhood, complete with sassy hand motions.

Sugar Cookies

Sugar Cookies

Last night, as we did our nightly bedtime routine in the rocking chair, Eleanora was being her usual sweet, smart, and adorable self.

Sugar Cookies

Sugar Cookies

Sugar Cookies

After we sang “Just a Boy and a Girl and a Little Canoe,” she put her hands on my face and rubbed my cheeks.

Sugar Cookies

Sugar Cookies

Strawberry Frosted Cookies

Her hands are so soft and sweet that anytime she touches me, I just melt into an absolute puddle.

Strawberry Frosted Cookies

Strawberry Frosted Cookies

Strawberry Frosted Cookies

As we sat there in that great moment — the universe spinning slowly around us — with Eleanora’s little hands so precious upon my face…

Sugar Cookies

Strawberry Frosted Cookies

Strawberry Frosted Cookies

… Eleanora said…

Strawberry Frosted Cookies

“DADDY HAS A BEARD TOO!”

Strawberry Frosted Cookies

Too?!

Hmm. I wouldn’t exactly call that comment sweet, smart, or adorable. But at least I had something funny to share with Hubba Bubba when he got home from work.

Strawberry Frosted Cookies

For Valentine’s Day this week, I’m sharing this fun recipe for some super yummy Strawberry-Frosted Sugar Cookies. Chewy, fluffy, and gorgeously PINK with a light strawberry flavor, they’d be delicious (and pretty) for Valentine’s Day, or all through spring.

EBD February 2013

In the meantime, Happy Valentine’s Day from The Lexingtonienne and my two sweet, smart, adorable, and very funny Valentines.

Strawberry Frosted Cookies

STRAWBERRY-FROSTED SUGAR COOKIES (pdf)
Adapted from a tastykitchen.com recipe
Makes about 2 dozen cookies

For cookies:

  • 2 sticks butter, at room temperature
  • 2 C granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 C all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt

For strawberry frosting:

  • 1 1/2 C fresh strawberries, rinsed, hulled, and cut into pieces
  • 1 Tbsp granulated sugar
  • 3 1/2 C powdered sugar, measured then sifted
  • 1 tsp lemon juice
  • 1 Tbsp light corn syrup

In a small bowl, stir 1 Tbsp granulated sugar into the strawberries. Cover and refrigerate for at least a couple of hours or up to several hours, or until the strawberries have yielded a nice amount of syrupy juice.

Meanwhile, preheat oven to 375.

In a large mixing bowl, beat together butter and 2 C granulated sugar until creamy. Add eggs and vanilla, and beat until thoroughly incorporated.

In a separate mixing bowl, combine flour, baking soda, and salt. Gradually mix flour mixture into butter mixture until well combined.

Roll dough into approximately 1″ diameter balls (I used a #40 cookie scoop), and place on a foil-lined baking sheet. Bake for about 10-12 minutes, or until cookies are set but still light on top. Cool for a few minutes on the baking sheet, then transfer to a rack to cool completely.

When cookies are totally cool, make the frosting. Remove strawberries from the fridge and place them in a sieve or mesh colander over a bowl (to catch the juices). In a large mixing bowl, combine powdered sugar, lemon juice, corn syrup, and juice from the strawberries. Unless your strawberries have produced a large amount of juice, you will probably find the mixture hard to stir at this point, as it will seem like there is not enough liquid. Using the back of a spoon, mash the strawberries against the sieve or colander to press more juice out into the bowl. Add this pulpy juice to the sugar mixture, and repeat until you have enough strawberry juice to be able to stir the frosting together. Whisk mixture together until smooth and free of lumps.

Once the frosting is at a spreadable consistency, spread frosting onto cookies (for thinner frosting on top), or dip the cookies into the frosting (as I did, for thicker frosting on top) and set on wax paper or parchment paper to dry. The frosting will dry smooth and hard on top, but it will take longer if you’ve opted for thicker frosting.

Once frosting is dry, store cookies in an airtight container for up to a few days. If they last that long.

XOXO,

Hannah

3 Comments

  • Comment by Lesa — March 2, 2013 @ 5:16 pm

    A very adorable and funny story to share. I remember the the sweet hands on the face…what a feeling :) Love!

  • Comment by Lesa — March 2, 2013 @ 5:16 pm

    A very adorable and funny story to share. I remember the the sweet hands on the face…what a feeling :) Love!

  • Comment by Lesa — March 2, 2013 @ 5:16 pm

    A very adorable and funny story to share. I remember the the sweet hands on the face…what a feeling :) Love!

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