Putting on the dog with Lemon-Glazed Candied-Ginger Cookies

My life lately, has been going to the dogs….. and cats…and bunnies!

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I spent much of the fall launching my new pet photography business Pawsome Pix. www.pawsomepix.com

The interesting thing about shooting pet portraits is having fun with the pets and owners while you shoot. Sometime is feels like chaos while you are getting great shots in the field. In the studio it is much more controlled and calm.

My plan is to run the food and lifestyle photography and the pet photography as separate businesses. That way I can really focus on each and market each in a different way.

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No matter what I am shooting, it is a great way to spend a day. They say you should work at something you love so it never feels like work. I am so fortunate that I feel that way about photographing food, people and now, pets.

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I love getting to know each animal so I can help them to relax. This allows me to capture their unique personalities. That is the great thing about photographing pets and children; they all are so interesting and fun to hang out with.

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Now that my website and Facebook pages are launched I can get back to preparing for the coming holiday season.

I know the holidays are coming soon when I start to get that itch to bake holiday cookies. Each year, I pour over my cookbooks to find something new and interesting to bake for my family. I found this recipe in a Martha Stewart Cookies magazine that I bought in 2011.

The cookies have a nice blend of flavours with the sweetness of the honey and the freshness of the lemon. They are definitely worth trying.

lemon-cookies-plated

Lemon-Glazed Candied-Ginger Cookies

Makes 6 dozen cookies

Ingredients:
2 cups all-purpose flour, plus more for surface
1/2 tsp. baking powder
Salt
6 oz. (3/4 cup) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup finely chopped candied ginger
1 large egg
2 tbsp. pure vanilla extract
4 cups confectioners’ sugar
2 tbsp. grated lemon zest
2 tsp. fresh lemon juice
2 tbsp. honey
1/3 cup water

lemon-cookies-ready-to-bake

Directions:

Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.

Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).

Preheat oven to 350 degrees F. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.

Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)

Whisk confectioners’ sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)

lemon-cookie-drizzle

Recipe from Martha Stewart Holiday Cookies- 2011

 

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