December 21, 2009 § Leave a comment
The Christmas countdown continues! If you haven’t reached full on freak-out mode yet, then you’re not living on the East Coast.
Friday evening found us snuggled up on our sofa, knitting in hand. In less than 24 hours, we had accumulated 24″ of snow, lots of knitting completed, dozens of knitting blogs read and more than one cup of hot chocolate downed. Normally the weather people overshoot their estimate by a few inches, but this time they were dead-on. Now who wants to come over and help me dig out my car and finish my holiday shopping? :o)
We’d like to give a shout-out to EKH over at Today and Yesterday, an Interior Design Associate with a cool blog. She had some very kind things to say about us over here at Be Sweet and we’d like to share!
If you’re like us (and still snowed in today) why not seize this opportunity to bake those cookies we talked about not having time to bake last week? The below is one of my favorite easy cookie recipes from our buddies over at Williams Sonoma.
These cookies are known as icebox, or refrigerator, cookies. This type of cookie is made by forming dough into a log or rectangular block and chilling it thoroughly. You can also use different types of dough together (vanilla and chocolate, peanut butter and chocolate) to make patterned cookies. Cookies are then sliced off the log or block and baked. When slicing the dough, give the log or block a quarter turn after every half dozen or so slices to keep the cookies perfectly square or round.
- 2 cups all-purpose flour
- 1/2 cup sugar
- Pinch of salt
- 16 Tbs. (2 sticks) cold unsalted butter, cut
into small pieces
- 1 whole egg plus 1 egg yolk
- 1/2 tsp. vanilla extract
- 3 Tbs. unsweetened Dutch process
In a food processor, combine the flour, sugar and salt. Add the butter pieces in 2 additions, pulsing after each addition, until the mixture resembles coarse crumbs. Add the egg yolk and vanilla and pulse until the dough holds together. Divide the dough in half. Transfer one-half to a lightly floured work surface and knead in the cocoa until incorporated.
Lightly dust the work surface and a rolling pin with flour. Roll out each dough half into a 3-by-9-inch rectangle, 1/2 to 3/4 inch thick; trim the edges to even out. Place each rectangle on a large baking sheet and cover with plastic wrap. Refrigerate until well chilled, about 30 minutes. Meanwhile, in a small bowl, beat the whole egg until blended. Set aside.
Remove the dough from the refrigerator. Using a sharp knife, cut each rectangle into 4 strips about 3/4 inch wide (you should have 4 strips of each color). Arrange 2 chocolate strips and 2 plain strips in a checkerboard pattern, brushing the beaten egg between the strips and gently pressing them together. Repeat with the remaining dough. Wrap in plastic wrap and use a knife to square off the edges of each block. Refrigerate until well chilled, about 30 minutes.
Preheat an oven to 350°F. Lightly grease 2 baking sheets or line them with parchment paper.
Remove the blocks from the refrigerator, unwrap and cut each crosswise into slices 1/4 inch thick. Place them 1 1/2 inches apart on the prepared baking sheets. Bake until the cookies feel firm when lightly pressed, about 15 minutes. Let the cookies sit on the baking sheets for 2 minutes, then use a spatula to transfer them to wire racks to cool completely. Makes about 5 dozen cookies.
© Adapted from Williams-Sonoma Collection Series, Cookies, by Marie Simmons (Simon & Schuster, 2002).
And if you’re still worried about those LMG (last minute gifts) why not whip up a super cute baby hat? A popular and very easy hat, this is one of our favs.
These hats can be made with a lot of different combos of Be Sweet yarns.
Feel free to substitute with what you have on hand.
1/2 ball of Be Sweet Slubby Mohair for trim.
1/2 ball of Be Sweet Knobby Mohair
1/2 ball of Be Sweet Magic Ball for rest of hat.
short strand of ribbon
US 9 – 16 inch circular needles
Cast on 45 stitches with the Slubby.
Knit 2 rows.
Change to the Knobby (or Brushed, Bamboo, Magic Ball)
Knit the rest of the hat (approx. 4 inches)
Pull ribbon through the last row, pull hat together, and tie up!
Have fun and BE SWEET!