· In Baking, Tiny Farmhouse Kitchen It’s July
One would think I would perhaps be planning some sort of 4th of July event or even a shin-dig for Hubby’s birthday which is coming up shortly. No. I mean yes I have Hubby’s birthday covered but no my mind is already well past July. I have already been bothering my kids wanting to know what they would like to be for Halloween. My little one keeps saying Strawberry shortcake…she says that every year. I for one and sick and tired of that pink wig.
old and to be honest I was worried she would say she was all done with dressing up for Halloween. It would seem I have at least one more year to enjoy this kind of thing with her. I adore decorating for Fall and am already pouring over my favorite magazine ideas from years past. But wait …there’s more….I have ordered two new holiday cookie baking books. I am already looking at Christmas cookies. I am already ordering pine cones for attaching to candles….I really really need a therapist. Years ago Hubby used to make fun of me for getting into holiday mode in the summer. Now after all these years he kindly asks if I want him to bring my Fall decor boxes down from the attic now. Of course the answer is yes. It’s July!!! I have to be ready. :)
3 1/2 cups
of all-purpose flour plus up to 1/2 cup more to finish the dough
fine sea salt
light brown sugar
1 1/3 cups
beaten egg or 2 small beaten eggs (I use my tiny eggs from my youngest egg layers at a 2:1 ratio)
and a teaspoon of water for egg wash
and the salt. Mix well.
The dough will probably still be sticky.
Line a baking sheet with parchment paper
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