the adventures of clay ball

 

 

 

 

 

 

 

 

 

 Here are some simple, buttery valentine cookies to make for any big or little sweethearts in your life!

 

 

INGREDIENTS:

 

 

1 cup (2 sticks) softened unsalted butter or margerine

 

3/4 cup sugar

 

1 egg

 

1 teaspoon vanilla

 

3/4 teaspoon baking soda

 

2-1/2 cups flour

 

a pinch of salt

 

(1 tablespoon lemon zest–optional)

 

 

Blend 2 sticks softened butter and 3/4 cups sugar.  Add the 1 egg, 1 teaspoon vanilla, and (optional) lemon zest and mix well.

 

 

 

 

 

 

In a separate bowl, sift together 2-1/2 cups flour and 3/4 teaspoon baking soda, & pinch of salt, then add to the previous ingredients.

 

 

Blend everything well, then form the dough into a ball, wrap in wax paper, and refrigerate for 2 hours.

 

 

 

 

 

 

Place the dough on a well-floured surface, and flour the top of the dough as well.  Roll out with a rolling pin to about 1/4-inch thickness or a bit thinner.  Cut out cookies with heart-shaped cookie cutter…collect all the dough scraps, mush them all together, flour well, & roll out again to make as many cookies as possible…& place on a lightly floured cookie sheet…

 

 

 

 

 

 

Bake in a preheated 375-degree oven for 5 to 7 minutes or until just lightly browned.

 

 

 

 

 

 

 

Allow to cool on a cooling rack.

 

 

 

ICING:

 

 

1 cup sifted powdered sugar

 

a pinch salt

 

1/2 teaspoon vanilla extract (or instead can add lemon juice to taste, or even 1/2 teaspoon peppermint extract.)

 

1 tablespoon water

 

(optional:  a few drops of food coloring)

 

 

 

 

 

 

Blend the icing ingredients until smooth.  Adjust (adding more powdered sugar or water) so icing is glossy & spreadable, but pretty much stays on the cookies.  Spread onto cookies with the back of a teaspoon.

 

 

Enjoy!

 

 

 

love,

 

 

 

Clay Ball

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Copy-and-print recipe below!

 

 

Buttery Valentine’s Cookies

 

 

INGREDIENTS:

 

 

1 cup (2 sticks) softened unsalted butter or margerine

 

3/4 cup sugar

 

1 egg

 

1 teaspoon vanilla

 

3/4 teaspoon baking soda

 

2-1/2 cups flour

 

a pinch of salt

 

(1 tablespoon lemon zest–optional)

 

 

Blend 2 sticks softened butter and 3/4 cups sugar.  Add the 1 egg, 1 teaspoon vanilla, and (optional) lemon zest and mix well. 

 

In a separate bowl, sift together 2-1/2 cups flour and 3/4 teaspoon baking soda, & pinch of salt, then add to above ingredients & blend well.

 

Form the dough into a ball, wrap in wax paper, and refrigerate for 2 hours.

 

Place dough on a well-floured surface, and flour the top of the dough as well.  Roll out dough with a rolling pin to about 1/4-inch thickness or a bit thinner.  Cut out with heart-shaped cookie cutter, & place on a lightly floured baking sheet.

 

Bake in a preheated 375-degree oven for 5 to 7 minutes or until just lightly browned.

 

Allow to cool on a cooling rack.

 

 

 

ICING:

 

1 cup sifted powdered sugar

 

a pinch salt

 

 

1/2 teaspoon vanilla extract (or instead can add lemon juice to taste, or even 1/2 teaspoon peppermint extract)

 

1 tablespoon water

 

(optional:  a few drops of food coloring)

 

 

Blend the icing ingredients until smooth.  Adjust (adding more powdered sugar or water if necessary) so icing is glossy & spreadable, but thick enough so it pretty much stays on the cookies.  Spread onto cookies with the back of a teaspoon.

 

 

Enjoy!

 

 

 

love,

 

 

 

Clay Ball

 

 

 

 

 

 

Here is a simple beet soup!  It is delicious served hot in the winter, and served icy cold in the summer.

 

 

INGREDIENTS:

 

3 beets (even if you just have 1 beet on hand, that will work~you can just add more potatoes instead!)

3 potatoes

water

3 cloves garlic

salt

sour cream to add to each bowl of soup when serving, hot or cold

 

 

 

Remove stems from beets (if the beet greens look fresh, they can be saved & added to other dishes; just finely slice & add to things such as soups or stir frys). 

 

Peel beets & cut in halves or quarters, & then slice thinly.

 

Peel potatoes & cut in halves & slice the same thickness as the beets.    Peel and slice garlic.

 

Add the beets, potatoes, & garlic slices to a pot…

 

Then, just cover with plenty of water, & simmer/low boil for 1 to 1-1/2 hours or until the beets are cooked through.  The cooking time varies, depending on how hard the beets are.

 

Salt to taste…

 

And serve with a bowl of sour cream~each person can add just how much they like!

 

 

For the cold summer version, I usually omit the potatoes & just use the beets & garlic, then refrigerate until chilled,  for a cool summer delight!  You can also sprinkle something green–such as dill, parsley, or chives–on top of the sour cream at the end, for an added splash of color!

 

 

 That’s it!

 

 

 

Enjoy!

 

 

 

 

 

love,

 

 

 

Clay Ball

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

…and in other news, Seala found a beautiful little striped bead!  We are not quite sure what to do with it yet, but we do like just looking at it…