This year we aren’t straying too far from home for the holidays. We’ll probably make a quick trip to see family for Thanksgiving and will be in town for Christmas and New Years. Last year was the first time we had Christmas at home and the Mister’s parents came down to spend it with us. It was fun to have a first go at creating our own traditions and decide how we wanted to decorate, eat, and celebrate.
When baking, I usually gravitate towards everyday cakes, but this year I’d like to work on my cookie-making skills, both in baking and decorating. To get in the swing of things, I baked up a batch of Deb’s delicious toasted coconut shortbread cookies and used them to practice tempering chocolate.
I got these adorable little maple leaf and acorn cookie cutters and gave them a try. Admittedly, they weren’t the best for this kind of cookie, but I’m not quite ready for sugar cookies and royal icing yet. The tempering seemed to work pretty well, but I think I can do better and neither the Mister, nor my work colleagues seem to mind eating all my test batches. Hope you have a great weekend!