1) Sea-foam green nail polish
2) Jumbo coffee mugs with owls inside (from The Milkman's Daughter)
3) Homemade heart shortbread cookies filled with jam and chocolate (recipe below!)
Ingredients:
2 Cups all-purpose flour
1/4 Teaspoon salt
1 Cup unsalted butter (room temp)
1/2 Cup powdered sugar
1 Teaspoon vanilla extract
1/2 Cup raspberry jam
2 ounces white chocolate
Method:
In a separate bowl whisk the flour with the salt.
In the bowl of your electric mixer, beat the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract.
Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees with the rack in the middle of the oven. Line two baking sheets with parchment paper
On a lightly floured surface roll out the dough until it is about 1/4 inch thick. Pick a cookie cutter and cut an even number of cookies - half with the centers removed. Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes to firm up the dough so the cookies will maintain their shape. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.
Makes about 12 sandwich cookies - recipe courtesy of Joy of Baking.
Enjoy alongside tea and someone you love!
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