Farewell, Fr Mat. God go with you.
In the Spring I get the urge to bake something cheerful and happy, like birdhouse cookies! As the flowers start to pop up and the birds begin building their nests, I join the activity by decorating birdhouse cookies.
“You never really “lose” anyone when you say good-bye because a part of everyone you meet stays with you, for good or ill.” Kasha
As I was busy making flower and birdhouse-shaped cookies, I found out that our long-time pastor was reassigned and we had to say “good-bye” as he moved on to serve a new congregation. I couldn’t let the moment pass by without a final sweet farewell and good wishes for a successful transition. I set aside the nesting theme for a day so that I could make these blue and green farewell cookies. The birds didn’t mind. In fact, they continued building their nests while I took a day off.
Cookie specifics
I used my “Classic Sugar Cookie” recipe for both the birdhouses and Fr. Mat’s farewell cookies. The base coat icing on both was vanilla-bean glaze. They differ in that the embellishments on the birdhouses are wet-on-wet glaze, while the embellishments on the farewell cookies are royal icing.
Classic Sugar Cookie. This classic sugar cookie brings back memories of the Christmas cookies my mother made during the holidays...with a bold vanilla flavor and slightly soft texture, they make me smile every time I eat one.
Shapes
birdhouses, hearts, flowers, birds
Sizes
Sizes range from 1½ inches for the small birds and flowers to 4 inches for the bird houses. The Farewell cookies were various plaque shapes ranging from 3-3½ inche.
Greetings & Messages
numerous plaque shapes with decorative edges
Old (and New) Family Recipe
Classic Sugar Cookie. A recipe based on one from Mrs. Gregor, a neighbor of my mom’s when she was a newlywed.
Cookies
Classic Sugar Cookies: flour, butter, granulated sugar, egg, pure vanilla extract, baking powder, salt
Icing & Decorative Embellishments
Royal Icing: confectioner’s sugar, egg whites, corn syrup, pure vanilla extract or almond extract, cream of tartar, food coloring
Glaze: sugar, water, corn syrup, food coloring (optional), various extracts for flavoring (vanilla, almond, lemon, raspberry, etc.)
Plate, Box or Bag?
Plates. Both types of cookies were taken to events so I arranged them on sturdy Chinet paper plates and wrapped the whole thing in clear plastic wrap for safe transport.
What I’ve learned...
These cookies were made with the best ingredients I could find and baked in a small batch of two dozen. I’ve experimented with less expensive ingredients, but have come to the conclusion that flavor is best when I use the best. Why spend all this time baking and decorating if taste and texture are just so-so? Decorating the cookies takes time, but it’s an enjoyable process for me and I know that those who receive them appreciate that. Life is just better when you can share something you love with someone you love. Don’t you agree?
Add new comment