This extended holiday weekend has been a little of everything. On Friday, Abe was neutered. Of course when I picked him up, the vet said "he was lively and awake right after his surgery". Unfortunately when we got home, things took a turn for the scary. He started acting so weird and actually hid under the bed where I couldn't even reach him. So what is a mom to do???.... you call the vet at home of course. Luckily, he was still just feeling the side effects of his medication (nothing too bad). Our little Abe was back to normal the next day.
On Saturday, we took a bridesmaid trip to David's Bridal. I enjoyed watching my girls (Julie, Lauren and Abby) try on their adorable dresses. We were missing my sister who had previously been sized and Amanda who will get her dress fitted this week. Afterwards my mom took Julie and I to Cheddars for a yummy lunch and visit.
On Sunday, my sister came over to bake cookies for her office "cookie swap" day. We made a recipe that I found off of pinterest and they turned out quite tasty. It was my first time to use my new Kitchen Aid Mixer that Ben's mom got me for Christmas.
Today, I went to Bristow to hang out with my mom and talk wedding. We met with a florist who has an exciting decorative edge that I think will be a perfect addition to our wedding. She did the flowers for my sister's wedding and they were beautiful...can't wait to see how mine turn out.
I love "mixin' it up" kind of weekends that are full of fun, memories and accomplishments.
White Chocolate & Cherry Shortbread Cookies
Ingredients:
2/3 cup maraschino cherries, drained
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter, cut into cubes
12 ounces good quality white chocolate, finely chopped and divided
1 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
Directions:
Pulse cherries briefly in a food processor until finely chopped. You should have 1/2 cup of chopped cherries; spread on a double layer of paper towels to remove any excess liquid.
In the bowl of a food processor, combine flour and sugar. Add the butter and pulse until mixture resembles fine crumbs. Add drained cherries and 4 ounces of the chopped chocolate. Pulse briefly to combine. Finally, add almond extract and, if desired, food coloring. Knead mixture until it comes together in a smooth ball.
Divide dough in half, and roll each half into a cylinder approximately 1 1/2-inches in diameter by 10-inches long. Roll up in parchment paper or plastic wrap, twisting ends to seal. Refrigerate for at least 1 hour or until firm.
Preheat oven to 325ºF. Using a sharp knife, slice chilled dough into 3/8-inch-thick slices. Arrange on a non-stick or parchment lined baking sheet. Bake for 10 to 12 minutes or until centers are set and bottoms are lightly golden. Cool for 1 minute on cookie sheet, then transfer to a wire rack to cool completely.
In a small saucepan or a microwave safe bowl, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat or microwave on low power, stirring often, until melted. Transfer melted chocolate into a squeeze bottle fitted with a small round tip and drizzle over tops of cookies. Alternatively, you can dip cookies in melted chocolate and roll edges in decorative sprinkles. Place cookies on waxed paper until set.
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