Sand Dollar Cookies #desserts #cookies #recipes #pumpkin #easy

I've been home from North Carolina for right around seven days now. I've heated a couple of things however truth be told haven't had the inspiration or motivation to compose anything or take pictures as of recently. It's quite harsh to return from warm, wonderful radiant climate to for a long time of mists, downpour and cold, also being endlessly from my darling!

Be that as it may, life must go on and until I'm ready to move all the more for all time, it doesn't bode well to mope around meanwhile. In comes preparing - my definitive solace in its everyday practice of apportioning fixings, whisking, creaming, smelling and above all, tasting.

I've had this formula on my YumTab for a couple of months at this point and when I was perusing for things to heat, this appeared as though the ideal time to give it a shot. Sand dollars are delightful tokens of sun, sand, shells and water. I can't reveal to you the amount I love the sea shore. I understand being a full time wanderer isn't a unique dream yet I could totally spend an amazing remainder strolling all over the North Carolina coastline and never become ill of it.

Also try our recipe : FROSTED PUMPKIN BROWNIES #desserts #paleo #cakes #healthyrecipes #brownies

Ingredients :

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 2 large eggs - 1 whole, 1 yolk with the whole egg and the white in a separate bowl
• 1 teaspoon vanilla extract
• 1 pinch kosher salt
• 1 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder

Instructions :

1. In a large bowl, cream together the soft butter and powdered sugar until very creamy.  Add in the whole egg and yolk, then beat until well combined, then the vanilla and salt.  Stir in the flour and baking powder until you have a very soft dough.  Form the dough into a ball, wrap in plastic or wax paper and refrigerate for at least an hour or up to 3 days.
2. Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.  Roll out the dough to 1/4" thick on a floured surface and cut out 3" circles.  Brush the circles with the reserved egg white, sprinkle lightly with cinnamon sugar and press 5 almond slices into the center of each circle.  Bake for 3-4 minutes, then take the sheet out and press the almonds in again, making slight indentations in the circle.  Place the sheet back in the oven and bake until the edges are golden brown, another 7-10 minutes, depending on how thick you cut the circles.  Stored airtight, these cookies will keep up to 5 days.

Source : bit.ly/2zK1YA8

Read more our recipe : No-Bake Summer Berry Cheesecake #dessert #cakes #berry #chessecake #recipes