If you’ve been following the pregnancy slide on my blog, you might have noticed that we’ve reached a point where posts are non-existent. Alas, other pregnancy news: Baby Mahlburg is trying to come early, so my life has taken a turn towards house arrest – I mean, erm, modified bed rest – to ward off pre-term labor and keep gravity from doing its thing.
This generally means that for the next few days, I will be slinking from room to room and reclining position to reclining position, bored out of my mind and catching up on old magazines, dreaming of the day when I can wear something besides Lululemon crops (not that there’s anything wrong with that, they are one of the greatest inventions known to clothing-kind) and Victoria’s Secret sweatshirts.
It also means I’m feeling slightly more domestic – perhaps the increase in estrogen in increasing my anxiety in going from one Tiny Princess to Two, and wanting to ensure I do nice things for Numero Uno before she is shifted into sharing mode. This somehow led me to pour through my kitchen cabinets, with a hankering to perhaps bake (sitting on a stool by the counter counts as sedentary, right?). However, despite having two hundred pairs of shoes in closets throughout la casa (not hyperbole), we don’t seem to own any animal cracker cookie cutters. What I did manage to find was a fashion set – purchased around Christmas at some point, I’m sure, never to be used until this fortuitous moment. So here is my attempt to become Mom of the Day by baking purses, shoes and dresses for the Little Diva. (No promises on how they taste….)
GINGERBREAD FASHION COOKIES:
Active Time: 40 Minutes ( + time to sip a Blueberry Mojito Iced Tea Lemonade from Kroger Starbucks)
Total Time: 1 Hour 10 Minutes
Makes: 15 Servings
2 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. pumpkin-pie spice
1/4 tsp. salt
1/2 cup unsalted butter, chilled and cut into pieces
1 large egg
2 Tbs. molasses
1 tsp. vanilla extract
1. Combine the first seven ingredients in a food processor. (My husband hides the top to our food processor, so I decided to use a mixer. Good idea?) Mix in the butter; add the egg, molasses, and vanilla and pulse until the dough forms into a ball. Wrap the dough in plastic and leave in the fridge to chill for 30 minutes. [NOTE: This step may be damaging to your manicure.]
2. Preheat oven to 350 degrees F. Roll out dough to 1/8-in. thick and cut using fashionable cookie cutters. Place cutouts on a parchment-lined baking sheet.
3. Bake for 8 to 10 minutes, or until the cookies are set and starting to turn golden brown on the edges. Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
Necklace: Stella & Dot Gabrielle Pearl Necklace (BUY NOW)