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Diamond Blanket

on September 08, 2021

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Matador,
Clementine
Citron
Grass Green
Astor
Proper Purple

4mm hook

yarn

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wafer cookies - put icing in the middle

For the Cookies: 3 1/2 ounces sugar (about 1/2 cup; 100g) 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight 1/2 teaspoon baking powder 4 ounces unsalted butter (about 8 tablespoons; 115g), pliable but cool 1 ounce milk (about 2 tablespoons; 30g), any percentage will do 1/2 ounce vanilla extract (1 tablespoon; 15g) 7 3/4 ounces all-purpose flour (about 1 3/4 cups, spooned; 220g), plus more for dusting For the Cookies: Adjust oven rack to lower-middle position and preheat to 350°F (177°C). In the bowl of a stand mixer - whisk???= fitted with a paddle attachment, combine sugar, salt, baking powder, and butter. Mix at low speed to moisten, then increase to medium speed and cream until soft and light, about 5 minutes. Scrape bowl and beater with a flexible spatula, then resume mixing on low. Add about half of milk and vanilla; once incorporated, add about half of flour. Repeat with remaining liquid and dry ingr...

halfmoon molly cookies for icing

"holly" cookies, originally given to me by Kate, daughter of Jackie, 1/2 Cup butter 3/4 cup sugar 1 egg (1/4c oil instead?) 1 tsp vanilla 1 1/2 cups flour 1/2 t baking powder 1/4 t salt to color the dough, ad a generous squirt of food coloring (not just a few drops - the color fades a the cookies bake) to the butter mixture before adding the flour mixture. Chill dough before baking, rolling out and cutting. Bake on greased cookie sheet (my note: Parchment paper is wonderful here...) at 350 for 10-11 minutes.

Frank's cookies

1 cup (2 sticks) butter, softened 1 cup sugar 1 large egg 2 teaspoons pure vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder ADD SALT WHEN YOU USE UNSALTED BUTTER Cream together the butter and sugar. Add the egg and the vanilla, mix until well blended. In a separate bowl, sift together the flour and baking powder then gradually add to the butter mixture and blend well. Form the dough into a smooth ball. (Add a little water if needed.) Roll out the dough on a lightly floured surface to a thickness of 1/8 to 1/4 inch. Cut out with cookie cutters and place on ungreased cookie sheets. Fill each cookie sheet with cookies of equal size to ensure even baking. Heat oven to 400°F. Bake for 15 minutes. They get a little brown around the edges. Remove from cookie sheets and cool on wire racks. Original recipe here. I didn't make many tweaks at all. https://qctester.wordpress.com/2017/11/18/no-chill-cutout-cookies/

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