Winter Clementines

my friend susanna from paper scissors oranges sent this today.

it made me smile. have you had your clementine today?

Clementine on the Daily Grommet

Paper Village

Most of the time, I am inspired and amazed by children. Sometimes, I am really inspired and amazed by them...

Imagine some old boxes sitting around your house. Mine would end up in the recycle bin. Some folks might jam 'em in a closet, or under the bed.

Here's what my dear young friend Audrey did with the old boxes at her house:

She used paper, scissors and glue. That's it.
The trees are folded - origami-style.

I love the walkways and her mix of patterns.

Don't the windows look cozy with the yellow paper behind?

I'd like to live in this neighborhood. Magical!

The Clementine Cookie

Recently, it became clear that we needed to thank all the lovely people we work with for all that they do for us, and with us, everyday.

Holidays are a good time for that, so I rolled up my sleeves to make a zillion clementine sugar cookies with citrus glaze. They are golden, light, and a little soft, with a refreshing, not-too-sweetness about the glaze.

Here's the recipe from Martha Stewart:

Ingredients: Makes 2 dozen

2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 cup (1 stick) unsalted butter

1 cup sugar

1 large egg, lightly beaten

2 tablespoons brandy, or milk

1/2 teaspoon pure vanilla extract

Royal Icing for Sugar Cookies, optional

Directions

1. Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.

2. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

3. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.

4. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

5. Decorate with Royal Icing, optional.

Since I like my icing a bit softer than Royal Icing, I skipped the meringue powder, and made my icing like this:

2 c powdered sugar

1-2 Tbsp Lemon Juice

Annatto Paste for orange color (to liking)

The idea is to make it thick enough to stick, and thin enough to cover the cookie without having to spread each one. I just held the cookie upside down, over the bowl, and dipped/rolled until I got the coverage I preferred. You can make the frosting with water instead of lemon juice, but it's much tastier with the citrus hit.

Here's how they looked while the icing was setting overnight:

My goddaughter Audrey took this shot.

Pretty good eye for a 9 year old, yes?

Stacked tall in cellophane bags. A dozen to a stack.

Add a handmade card and a ribbon.

So many thank you's.

Thank You!