This entry was posted in Cookies and tagged Almond, Funfetti, Glasses, Recipe, Sprinkles on August 24, 2012.
I'm one of those rare people who not only tolerates wearing glasses, but actually loves it. I always envied people with glasses so when the day came that I was told I have a slight astigmatism I was over the moon! Now they're my favourite accessory and I'm always looking for new styles to suit my outfit, hair or just my mood.
So imagine my excitement when the lovely folks at Firmoo Eyewear generously offered me a free pair of glasses! Naturally it took me days to decide which pair I wanted because they have a huge selection and their “virtual try on” feature is way too much fun. When I finally got it narrowed it down to two styles, I realized I couldn't live without either of them.
The first are tortoiseshell wayfarers. I love them because the brown and gold flecks accent my eyes and hair. The second are black Ray Ban look-alikes. They're more rectangular and have a hint of cat-eye flare. Big, bold geek-chic glasses seem to be pretty trendy right now, and I love them because your eyes and makeup are enhanced instead of hidden.
The really great thing about Firmoo is anyone can get a free pair of glasses! They have this super cool program where first time buyers get their glasses for free just for giving Firmoo a try.
I was so inspired by my new specs, that I made you some “smart cookies”! I just traced my glasses onto a piece of thin cardboard and cut it out to use as a stencil. You could trace your own glasses too and celebrate being a part of the smart cookie club!
Now if only I could only find some rainbow sprinkle frames to coordinate with my cookies I'd be complete!
Almond Funfetti Sugar Cookies Makes about 3 dozen cookies.
Source: Adapted from Bake at 350's Vanilla Almond Sugar Cookies.
1 cup unsalted butter, room temperature 1 cup granulated sugar 1 egg 2 tsp almond extract 3 cup flour 1 tsp baking powder 1/2 tsp salt 1/4 cup rainbow nonpareils
Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.
In a large bowl with an electric mixer, cream together the butter and sugar. Add the egg and almond extract then mix it in.
In a separate bowl whisk together the flour, baking powder and salt then add it to the butter mixture and combine well. Lastly mix in the sprinkles.
On a lightly floured surface, knead the dough until it comes together smoothly and is no longer crumbly. Roll out the dough and, either using a stencil or a cookie cutter, cut out your shapes and place them carefully on your prepared baking sheets.
Freeze each sheet of raw cookies for about five minutes before baking them for about 10 minutes or until the edges turn a light golden brown. Let them cool on the baking sheet for a few minutes then carefully transfer them to a cooling rack. Enjoy!