Personalized cookie plate #MarthaHolidayPaint

Last week I got a special package in the mail. I can't even tell you how excited I was (and how excited my kids were) to get a box full of Martha Stewart paints! We got to work right away, and our first project was inspired by our endless holiday baking.

With the holiday season on us, we've been making treats nonstop, and I'm especially looking forward to bringing some treats to give to others. I took this chance to decorate a plate to bring some of my fruitcake cookies to friends in style.

I took a glass plate from Ikea that I had, some sparkle glass paint from Martha Stewart, an adhesive silkscreen  in a snowflake shape, and a squeegee and got to work.



I peeled the backing off of the silkscreen,



placed it on the plate, and applied the glass paint in a line along the edge.



Then I just squeegeed the paint across.

A minute later my 5 year old was begging to do it, so I let her help. In total, this was less than 10 minutes, super fun, and even my craft-indifferent husband liked the results enough to ask me to do more!



The paint isn't food safe, so you would need to do this on the *underside* of the plate. Oops. It is dishwasher safe (on the top rack), so just make sure you don't make the same mistake I did:) I think this is the perfect answer for a cookie swap, just to dress up your plate a bit more and make it sparkle, everything is better with glitter!



You can get all these supplies at Michaels, which is a serious contender for upsetting Disneyland as the happiest place on earth, especially during the crafting season:) For more ideas that you can do with Martha Stewart Paints you can check out Facebook, Twitter and Pinterest.




I wrote this post as part of a paid campaign with Martha Stewart Paints and The Blueprint Social. The opinions, crafts and cookies in this post are my own.

Jessica

Thanks for stopping by! I love to keep in touch. 

    

I link to these awesome parties:

Monday: DIY Showoff,  Thrifty Decor Chick, Home Stories A to Z  Tuesday: Nest for Less,  My Uncommon Slice of Suburbia, Centsational Girl Wednesday: Savvy Southern Style Thursday: House of Hepworths, the 36th Avenue,  Crafty, Scrappy, Happy Friday:  Serenity Now, Tatertots and Jello

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Fruitcake Cookies

I'm not a huge cookie fan. I'm especially not a fruitcake fan. In fact, I'm pretty sure I've only ever had one fruitcake in my life, and it was to be nice to someone who was British and felt it was a mandatory part of the holiday season.

Regardless, I'm totally in love with these fruitcake cookies, and I make them every year.

They are sweet and spiced, perfect for fall or winter, they pair with ice cream for a quick dessert, coffee in the mornings, or even on a buffet table. 

My aunt and cousins like these so much I make them every single year for my aunt's holiday lunch.

So you might say these are my signature cookies.

Of course, I didn't invent the recipe, I got it from Ina Garten, the Barefoot Contessa. Everything I've made of hers is amazing, remember the apple, pear crumble?

Fruitcake Cookies Recipe

½ pound              dried figs

¼ pound              raisins

¼ pound              candied cherries, coarsely chopped

1 tablespoon         honey

2 tablespoons        dry sherry

1 tablespoon         freshly squeezed lemon juice

6 ounces               chopped walnuts

                           Kosher salt

2 sticks                 unsalted butter at room temperature

½ teaspoon           ground cloves

½ cup                  superfine sugar

1/3 cup                 light brown sugar, firmly packed

1                          extra-large egg

2 2/3 cups             all-purpose flour

Snip off hard stems of figs and coarsely chop figs and other dried fruit. In a medium bowl, combine fruit, honey, sherry, lemon nuts and a pinch of salt. Cover and let sit overnight at room temperature.

In the bowl of an electric mixture fitted with the paddle attachment, cream the butter, cloves, sugar and brown sugar on medium speed for 3 minutes. With the mixer on low, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and ¼ teaspoon salt and mix until just combined. Don’t overmix. Add the fruits and nuts, including any liquid in the bowl. Divide the dough in half and place each half on the long edge of a 12 x 18-inch piece of parchment. Roll each half into a log, about 1 ½ inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours or until firm. You can also just leave it in the fridge and slice whenever you need cookies.

Preheat oven to 350 degrees.

With a small, sharp knife, cut the logs into ½ inch thick slices. Place the slices ½ inch apart on an ungreased cookie sheet and bake 15 to 20 minutes until golden.

A picture tutorial for the visual learners:)

Selection of dried fruits.

Weighing them out.

My little helper.

Mix in the fruit gently.

Now it looks like this.

Plop it onto the wax paper,

Roll it out into a log,

Twist both ends,

and pop into the freezer to chill.

Slice it up,

Place them on a nonstick cookie sheet, I use a Silpat Non-Stick Baking Mat  to avoid sticking.

Perfect!

Do you have any signature cookies I should try?

Jessica

Thanks for stopping by! I love to keep in touch. 

    

I link to these awesome parties:

Sunday: I Heart Naptime, Nifty Thrifty Things, It's Overflowing Monday: DIY Showoff, Between Naps on the Porch, Thrifty Decor Chick, Home Stories A to Z, Evolution of Style Tuesday: Coastal Charm, Nest for Less,  My Uncommon Slice of Suburbia, A Bowl Full of Lemons,  Centsational Girl , Primitive and Proper  Wednesday: Savvy Southern Style, Organize and Decorate Thursday: House of Hepworths, the 36th Avenue,  Crafty, Scrappy, Happy, 52 Mantels Friday: Making Lemonade, Blissful and Domestic, One Artsy Mama, Serenity Now, Tatertots and Jello, Funky Junk Interiors, At the Picket Fence

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