With the first day of spring behind us, I have officially survived another midwest winter. Rochester had record amounts of snow this year (of course) and the snow was piled about 4 feet high in our front yard. Most of the mailboxes down are street were barely peaking above the snowline for several months. But after about a week of temperatures in the 40’s (yay!) the snow melted surprisingly quickly. Even with a surprise snow storm that laid down a couple of inches earlier this week, we can now see almost all of the front lawn.
So, what’ s a person to do when the thought of spring is in the air? Make spring themed cookies of course! Perhaps I did get a bit ahead of myself with the Easter shapes — but hey, I just couldn’t resist.
Now I can’t even count the number of cut out cookies that I frosted while at the bakery. But honestly, I have to confess that I really haven’t ever made them at home. So I have been perusing the internet to find a good recipe to use. In the end, I decided to try half a recipe that I found on the internet and half a recipe from a book that I have. I then conducted my very own taste test to see which recipe was best. Hands down, the recipe from Toba Garrett was the favorite.
For cookie icing, I managed to find a recipe very similar to what the bakery used. I LOVE baking in my new kitchen because I can sit at the bar in the kitchen while doing my decorating and still see what’s going on in the living room. I had so much fun decorating that I can’t wait to make some more. It was definitely a good way to say WELCOME SPRING!