It’s obvious from reading blog posts and talking to friends that I’m not the only one who is in shock that 2015 is here. Each year zooms by faster than the one before…frustrating when all I want to do is slow each one down to half its speed. It seems like it was just months ago that we were fussing about going from the 20th century into the 21st and now here we are 15 years later. In 2000 my family wanted to do something special to mark the occasion so we decided to make a time capsule. Family members wrote a letter (any topic they chose), sealed them, and we put them into a box with such things as newspapers, grocery store ads, stock market reports, etc. that would remind us of the details of what life was like in 2000. We have new family members since we sealed up the box and both my parents passed away several years ago so it will be bitter sweet to read some of the letters. It will probably be sometime this summer when we get together to open our capsule. 2015 seemed so far away back then and I couldn’t imagine being as old as I would be in 2015, but here we are, older and hopefully a little bit wiser. I’ll let you know when we open our treasure box.
My son surprised me with the most wonderful Christmas present…a gorgeous pot rack for my kitchen. I have wanted one for longer than forever, especially when I started buying a copper pot or two each time I visited Paris. It’s so convenient having pots and pans at arms reach and I LOVE looking at them. He hung it last weekend…no small feat because of the cathedral ceilings in my great room. I smile every time I look at it. Thank you so much, John. I’m thrilled with my gift.
If you are curious, I made the little imprinted cookies with a Brigitte cookie cutter. This is a great little cookie cutter and the short message can be changed to suit any occasion. I love using cookie stamps and finding good recipes that hold a sharp image can be difficult to find. This is a good one.
Adapted from a delicious recipe found at My Kitchen in the Rockies.
- 2 cups + 1 tablespoon (250g) all purpose flour
- ⅔ cup (150g) unsalted butter, room temperature
- 3-1/2 ounces (100g) marzipan, crumbled
- ¼ cup (50g) sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- ¼ teaspoon salt
- Preheat oven to 350 F.
- Line baking sheets with parchment paper or silicon baking mat.
- Place all the ingredients in the bowl of a stand mixer. Mix until evenly combined.
- Cover dough and rest in the fridge for at least 30 minutes.
- Divide dough in half. Roll each half out ¼" thick. Cut out shapes with cookie cutter.
- Place cookies on the baking sheet.
- Bake for about 12 - 15 minutes or until lightly browned around the edges.. Baking times vary.
- Cool on wired rack.
- Store in air tight container.