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This is too adorable. I wish my grandmother had known about Williams-Sonoma when I was kid. This little treasure is a collectible handmade paper-mache egg filled with delicious high-end candies, one of which is a "giggling bunny" (!)
Enchanted Filled Easter Egg from Williams-Sonoma...$26
These edible little wafer sheets turn ordinary cookies into extraordinary masterpieces. The images come from vintage Valentines cards.
Valentine Retro Wafer Papers $15, 24 designs, Fancy Flours
See all the Fancy Flours Valentine goodies here
Today I stumbled upon Pillsbury's flickr photostream (ahh! Pillsbury has a flickr photostream!) which is just page after page of mouthwatering photos accompanied by the recipes to bring those lovely photos to life in your own home. Perhaps the most yummy-looking are the aptly named Yummy Little Almond Sandwich Cookies. (I mean, come on, it has yummy in the title!)
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INGREDIENTS
Cookies
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2 cup all-purpose flour
1/2 teaspoon almond extract
1 tablespoon granulated sugar
Filling
2 cups powdered sugar
1/4 cup butter or margarine, softened
4 teaspoons milk
1/4 teaspoon almond extract
1 drop red food color
DIRECTIONS
1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended.
2. Shape dough into 180 (1/2-inch) balls. Place balls 1 inch apart on ungreased cookie sheets. Press bottom of glass dipped into granulated sugar on each ball until 1/4 inch thick; prick top of each with a fork.
3. Bake 6 to 8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
4. Meanwhile, in small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon filling on bottoms of half of the cookies. Top each with another cookie, bottom side down; press gently. Store in refrigerator.
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