Heather Cameron's Sugar Cookies

2 cups flour

1 � tsp baking powder

� tsp salt

� cup butter

1 cup sugar

1 egg

1 tsp vanilla extract

1 tsp cream

  • Preheat oven to 375�F.
  • Sift flour, baking powder and salt together.
  • In a separate bowl, cream butter until soft adding sugar, egg, and cream. Combine with flour mixture and refrigerate until chilled.
  • Place on a floured board and roll out dough to desired thickness. Use cookie cutters to form desired shape.
  • Place on parchment paper and bake for 8 to 10 minutes.

Butter Icing for Decorating

� cup butter

3 cups icing sugar

2 tsp vanilla

2 tbsp milk

food colouring

  • Beat sugar and 2 cups of icing sugar together. Add vanilla and cream.
  • Add extra icing sugar to make the consistency thicker for outlining your cookies, or add more milk to make it runnier for flooding the cookie.
  • Find a happy medium for decorating with colours. Add milk or icing sugar as needed.

Heather Cameron's Birds Nest Cookies

2 cups all purpose flour

� tsp baking powder

1 cup butter

� cup sugar

2 tbsp water

1 tsp almond extract

1 egg, separated

almonds, sliced or chopped

Jam of choice for centres -- try Missing Goat Very Very Raspberry

  • Preheat oven to 350�F.
  • Cream together butter and sugar until light and fluffy. Add water, almond extract and the egg yolk.
  • Sift the flour and baking powder together. Add to butter mixture.
  • Form into balls about the size of walnuts. Roll balls in the egg whites, then in the nuts.
  • Place on the parchment paper lined cookie sheet.
  • Press your finger or thumb into the centre of the dough to form a welcoming well for the jam. Bake the cookies in the oven for 5 minutes, without the jam.

  • Remove from oven and drop in jam. Place back in the oven and back for 8 - 10 minutes.

For more information visit Heather Cameron's blog, heathercameronstylist.blogspot.com

Tamara Taggart's aprons designed by LUprints.com