Snickerdoodle wedding cookies and an apple cider bourbon cocktail


It's cookie swap season! I'm participating in my first ever virtual cookie swap with a bunch of talented food bloggers this year. I experimented with three cookie recipes and this is the one I chose to share with you because it's super easy and there's not much you can do to mess this one up. Literally, it'll take you 15 minutes to prepare and then it's in the oven. I tried coming up with a chocolate chip cookie with fresh mint but that was a disaster because somehow it ended up tasting like weed cookies once it came out of the oven. I also thought up of a salted caramel sandwich cookie, but it's labor intensive and easy to mess up the consistency of the caramel. These snickerdoodle wedding cookies are quick and fool proof, no need to add an extra level of stress on this stressful enough holiday!

If you want inspiration for holiday cookies or if you're just here for pretty food photos take a quick peek at my snickerdoodle wedding cookie recipe and hop on over to everyone else's recipes! 


Snickerdoodle wedding cookies

for the cookie:

  • 1 cup butter
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 1/4 cups sifted flour
  • 1/4 tsp salt
  • 3/4 cup chopped walnuts

for the cinammon sugar:

  • 3 tbsp sugar
  • 3 tsp cinammon
  • 1/8 tsp salt


Combine the ingredients for the cinnamon sugar in a small bowl and set aside. Make sure it's fully mixed.

Preheat the oven to 400°F.

In a kitchen aid with the scraper bowl attachment, cream the butter (about one minute on high speed). Add the powdered sugar and cream until light and fluffy (another minute on high). Add the flour and salt and mix on low speed until the mixture looks smooth, but don't overdo it! Over mixing once the flour is incorporated will encourage unnecessary gluten formation. We want the cookies to be crumbly, not bread like. Form dough into small balls about the size of a melon ball and roll each of the cookies in the cinnamon sugar. I like to roll all of the cookies in it once and then go back and do it again for extra cinnamon flavor. Place the cookies on a cooking sheet lined with parchment paper. Bake in the oven for 12 minutes.


Apple cider bourbon cocktail

  • left over cinnamon sugar from the cookies
  • 2 oz bourbon
  • 1/4 oz freshly squeezed lemon juice
  • 1/4 oz brown sugar simple syrup (see below for recipe)
  • 1/4 oz Campari

For the simple syrup, combine a tablespoon of brown sugar and a tablespoon of water in a small microwavable bowl. Microwave for 20 seconds and mix until all of the sugar dissolves.

Pour the remaining cinnamon sugar in a small plate. In another plate, add some water. Take your coupe and turn it upside down. While keeping it flat, wet the rim of the coupe in the water, then place it in the plate with the cinnamon sugar to coat.

In a shaker, combine the bourbon, lemon juice, 1/4 oz simple syrup and Campari with ice and shake. 

Garnish with a rosemary sprig with cranberries for extra festivity (I usually make the holes in the cranberries with something else beforehand to make it easier).


Check out these amazing ladies and their holiday cookie recipes:


Flower Garden Cocktail


How cute is this glass? I found these vintage glasses at my favorite boutique liquor store (The Austin Shaker) and wanted to make a drink that really enhanced the beautiful lines of this coupe. A really clear and colorless cocktail sounded perfect for this, so I pulled out all of the liquors that fit the category that wasn’t rum or tequila and started experimenting. The end result, a high alcohol content cocktail that doesn’t taste boozy and has pleasant floral notes.


Flower Garden

2 oz gin

1 oz lemon juice

1 oz Velvet Falernum

1/2 oz St Germain

1 Luxardo Cherry


Stir all ingredients with ice. Strain into a coupe and garnish with a Luxardo cherry.


Fig foam cocktail


Working with egg whites can be tricky, but they can also provide the thickest foam for a creamy mouthfeel if done correctly. In this cocktail, I've accomplished making a sweet foam with crunchy fig seeds spread evenly throughout and it is definitely addictive.

There are multiple factors that contribute to making a nice thick foam, but the most important of them all is the dry shake. Shaking egg whites with ice tends to break down the proteins that create the foam structure, so it's important to leave out the ice in the beginning. For previous cocktails, I've tried dry shaking with all of the ingredients except for ice, and then shaking again with ice, but this resulted in only the slightest bit of foam. Today I decided to dry shake the egg white with just simple syrup and muddled fig to see if I could infuse more of the sweetness into the foam, and surprisingly the consistency turned out creamier and richer. Perhaps the low liquid to egg ratio worked in our favor, not sure. But this consistency held up even after the second round of shaking with the rest of the ingredients. 

One more thing. If you have a Boston shaker, strain the cocktail into a coupe without using a real strainer. You want to keep the crunchy bits of the fig as much as possible, not strain it out. I like to open the shaker and make a thin slit with the two openings and slowly empty out the contents if you know what I mean.


Fig foam cocktail

  • 2 oz Rittenhouse rye or any type of rye whiskey
  • 1 fig
  • 1 egg white (fresh and cold)
  • 1/4 oz lemon juice
  • 1/2 oz simple syrup

In a shaker, muddle the fig. Add the egg white and the simple syrup and shake. Here you need to shake as hard as you can for as long as you can (about 2 minutes). Add ice, rye, and lemon juice and shake again. Strain into a coupe and garnish with a fig slice.


blood orange and rum cocktail


Fall is here and blood oranges are in season! Which means I can make anything pink and bloody with these juicy fruits. I actually have a special place in my heart for these oranges because about this time last year, Anthony whipped up a cocktail for me using these and amaretto. Cocktail recipe making had been a scary task that I shied away from until that moment. I realized that if Anthony (who only drinks beer) can make a cocktail, than so can I. So thank you, blood orange, for exposing me to more ways in which I can create and explore.


Blood orange and rum cocktail

  • 2 oz freshly squeezed blood orange juice

  • 2 oz white rum

  • 1/2 oz yellow chartreuse

  • lime for garnish

Combine the rum, blood orange juice, and yellow chartreuse in a shaker. Add ice and shake. Strain into a coupe and garnish with a lime slice.


shiso mushroom tacos with a miso yuzu marinade (vegetarian)


Meet one of our favorite appetizers to serve during our dinner parties. It's vegetarian, refreshing, and creamy. The leafy thing you see here is shiso, an herb that tastes kind of like a cross between a very mild mint and basil... honestly it's difficult to describe but you've probably encountered them at a sushi restaurant. You can most likely find it at your local Japanese store. It takes 10 minutes to make and is simple yet it has a delicate flavor that anyone will enjoy!


shiso mushroom tacos

  • 2 trumpet mushrooms
  • 10 leaves shiso
  • 5 tsp yuzu juice
  • 2 tsp miso
  • 1 tsp water
  • 1 tablespoon butter

Mince the mushrooms. Sauté the mushrooms with the butter. Combine the yuzu, miso, and water until smooth. Add the miso yuzu mixture to the cooked mushrooms and mix well. Plate on shiso leaves and serve.