These sea shells were gathered and placed in a jar, only you won't find them on any beach. In my kitchen yes, beach no. It's beach week in my kitchen, so I'm dreaming up ways to feel like I'm spending my summer days on the beach. When reality is, I'm actually no where remotely close to a beach. So the sea shell cookies are the next best thing.
Sea Shell Cookies
When I first spotted the jar, meant for a candle, I knew I wanted it.
Not for a candle, but for cookies...sea shell cookies.
And I had the perfect cutters for the job.
And the perfect recipe for the cookies.
The cutters are meant for fondant I think, however I love making homemade animal crackers using the plunger cutters.
No icing needed, making these the perfect little cookies for the jar.
After making your dough, roll with a piece of plastic wrap across the top.
Cut and bake.
Next, fill the bottom of the jar with raw sugar.
Place the sea shell cookies around the bottom of the jar, design facing out.
Continue filling the jar until the sea shell cookies are to the top.
So much fun to gather sea shells without getting my feet covered in sand.
Although it's possible I could get my feet covered in sugar, I spilled the sugar.
Not only are the cookies perfect for the jar, they are perfect to eat.
Just ask me how I know.
Sea Shell Cookies
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. freshly grated nutmeg
- 1/8 tsp. mace
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla extract
•Over a small bowl, sift together the flour, baking powder, salt, nutmeg and mace. Set aside.
•In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 2 minutes. Reduce the speed to medium, slowly add the sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.
•Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and beat until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.
•Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
•Let the dough stand at room temperature for 5 minutes. Place each dough disk between 2 clean, large pieces of plastic wrap. Roll out the dough to 1/8-inch thickness. (If the dough cracks while rolling, let it stand at room temperature for 5 to 10 minutes more.) Remove the plastic wrap and place the dough on a floured work surface. Lightly dust the top of the dough with flour.
•Preheat an oven to 350°F.
•Line several baking sheets with parchment paper. Dip cookie cutters into flour just before using and cut out the shapes. Hold each cutter over a prepared baking sheet and lightly depress the plunger to remove the cutout; the plunger will also imprint the tops of the cookies.
•Bake the cookies until very light golden brown, 10 - 15 minutes. Transfer the baking sheets to wire racks and let the cookies cool to room temperature. Makes about 20 cookies of each shape.
It's Just Beachy!