These cookies remind me of those danish butter cookies you used to get in the tin at Christmas but 20 times better. I originally made a lemon version but I think the plain butter are the best.

Ingredients:
2 sticks of Unsalted Butter at room temp. (I use European style butter for a richer flavor)
1/2 cup sugar
1/4 cup sifted powdered sugar
1/2 tsp fine sea salt
2 large egg yolks, room temp.
2 cups all-purpose flour
coarse decorating sugar

Using a stand mixer beat the butter until smooth and creamy. Add the sugars and salt and beat for around a minute. On low speed add the egg yolks and beat until it is combined.

Turn off the mixer add flour and cover mixer with dishtowel to prevent the flower from covering the counter. Pulse the mixer 5 or 6 times. Remove the towel and turn the mixer on low for 30 seconds or so until the dough looks moist and without flour on the surface.

Turn the dough out on the counter and divide it into two balls. Shape both balls into logs about 9″ long.  Cover in plastic wrap and put in the fridge.  Refrigerate overnight.  They can be kept in the fridge for three days or in the freezer for up to 2 months.

When ready to bake heat the over to 350. Line a baking sheet with parchment paper. Take out a log of dough. Whisk an egg yolk and paint the yolk on all sides of the dough.  Coat all sides of the dough with the decorating sugar.  Slice the dough 1/3 to 1/2 inch thick.  Put them on the baking sheet about an inch apart and bake for about 17-20 minutes. You want the cookies slightly brown on the bottom and golden brown around the bottom edges. Let them cool on the sheet for a couple minutes then transfer to a cooling rack.

These cookies will be a big hit. I have certain friends who will remain nameless that request these cookies be at our every meeting.
One of my favorite things about these cookies is that they are slice and bake and I can keep them in the freezer for any occassion.

Enjoy.

Wish Upon A Wedding was founded in San Francisco, CA, in January of 2010, by a group of wedding and business entrepreneurs and is America’s FIRST nonprofit wedding wish granting organization, producing weddings and civil union ceremonies at destinations across the United States for individuals facing terminal illness, regardless of sexual orientation. The organization is rapidly expanding with new chapters coming online quickly. For the many ways you can help please visit their website.

We also had a little fun with Sasha in San Antonio.

Jennifer Ramirez-Jasiczek, Sasha Souza, Yours Truly (and the lovely Wendi Poole behind the camera)

This is my favorite photo because everyone’s personalities are shining through, especially the always entertaining big brother #2.

One of my favorites from the day. Katrice looking over the ceremony location before things got started.

A little balloon fun thanks to Katrice’s wonderful Aunt.

You just have to smile at these cool cats! Makes me think I’m in some old movie.

Me having a little fun with the groomsmen.  I’m including this just for them!

Congratulations Katrice & Michael!

A few of my favorite shots…

Congratulations Kristin & Cody!!

I grew up in NW FLorida, which is as Deep South as it gets in my opinion. My great grandma used to make the most awesome chicken and dumplings ever. When she died we could never quite recreate her recipe until I found a recipe for Chicken Pot Pie in the Jule/July 2005 issue of Saveur Magazine.  The recipe is featured in an article about the Kutztown Festival in the Pennsylvania Dutch country. Although the recipe is for Chicken Pot Pie the article says the dish is more like chicken and dumplings and they are right. This is the chicken and dumplings of my childhood!

Chicken And Dumplings

1 whole chicken cut up and rinsed
salt
3 1/2 cups all purpose flour
1 Tbsp baking powder
6 Tbsp cold butter, cut up
4 eggs
1/3 cup milk
fresh ground black pepper
1 yellow onion, diced
Hand full of parsley chopped

Put the chicken in a large stock pot of cold water — around 4 quarts or enough to cover the chicken with a few inches of water. Add a couple tsp of salt. Bring to a boil over high heat then reduce to a simmer, skimming off the foam that rises to the top. Cook for 30 minutes. Then let the chicken cool in the stock for a couple hours.

Sift baking powder, flour and tsp of salt in a large bowl. Work butter into the mixture using two butter knives or your fingers like you do when making biscuits until it resembles coarse meal. Beat eggs and milk together and add to the dry ingredients. Mix with a spoon or your hands until the dough just holds together. Transfer to a floured surface and knead for about a minute. The dough should be smooth and only slightly tacky. Split into two balls and cover one with wrap to prevent drying. Roll out the dough ball one at a time until it is really thin, 12″ x 24″ is about the right size. Sprinkle with flour and slice the dough into squares, stack them on a tray and cover with a tea towel. Do the same with the second dough ball.

Take chicken out of the stock and put aside. Bring the stock to a rolling boil and add salt and pepper to taste. I am a little heavy with the pepper and think it’s much better that way. Pull the meat off the chicken bones, white and dark meat. Add onions and parsley to the stock. Then very quickly, making sure the stock stays at a boil, add the dough to the stock stirring after every few pieces.

Reduce heat to medium and cook for 25 to 30 minutes and until the stock thickens. Make sure it stays at a fast simmer. Also stir often so the dough doesn’t stick to the bottom. Add the shredded chicken to the stock and heat for five minutes. Then enjoy.

This is a great cold weather dish. Comfort at its best! The recipe makes at least six servings. It also reheats and freezes well. If you don’t subscribe to Saveur then you should. Best food magazine around and a great photo magazine. I like to call it the National Geographic for food.

I love fun light. That said I can’t decide which of the next two I like better.

I should mention this was a “Mrs.” session done after Hannah’s wedding and I can’t recommend it enough!  Everything is so much more relaxed!  Most of our brides have their bridals done before the wedding so they can have a canvas gallery wrap or framed print at their reception and I love that great southern tradition, but I’m so excited about the possibilities of a Mrs. session that I’m encouraging all my brides to consider adding it to their package.

To all our 2010 brides, I give you permission to pull on your boots (or whatever suits your fancy), don that fantastically bold jewelry and have a little fun with that dress just like Hannah.

Lacey Seaton, Purple Chocolate Fish Design for graphic design and web layout;

Charles Cornell, coder extraordinaire, for endless hours of website development, blog customization and unending patience with us;

NuRelm, for awesome web hosting services;

Rebecca Grinnals, Engaging Concepts, for the inspiration and motivation.

We invite you to take a look around and please leave us a comment letting us know what you think!  Can we rest easy tonight or should we go back to the drawing board?

Wendi & Denise