When Mini Quilts Vol. 1 and Vol. 2 were released about a year or so ago, I heard one of the best ideas EVER from one of our sweet Kimberbellas:
She made the quilts, but she didn't keep them. Instead, she sent a mini quilt to a family member in an assisted living center each month. Her loved one looked forward to and got a new mini quilt to display every month!
Isn't this THE BEST?! Not only did this dear woman Experience the Joy of Creativity® while making each project, she shared the cheer all year with someone who needed it.
Kimberbell Mini Quilts
Now, I could wax eloquent and tell you all about the Mini Quilts and how darling they are. I could put an image here, too, so you can see them in all of their glory. OR . . .
I could have my friend Eileen show you because that's more fun. 😀
January-June
Click below to see the six Mini Quilt designs for the first half of the year!
July-December
. . .and here are the designs for the second half of the year. (Doesn't Eileen just make you smile?)
Abby's Maple Pecan Cookies
Now, another (always welcome!) way to spread cheer is with a good plate of cookies. Abby, one of Kimberbell's graphic designers, was kind enough to share one of her special recipes with you.
And trust me . . .they're good. She brought them to the office to share. 🙂 Enjoy!
Cookie Ingredients
- 1 cup butter
- ½ cup powdered sugar
- ½ tsp salt
- 2 cups all purpose flour
- 2-3 tbsp cream or half and half
- ½ cup pecans, toasted and finely chopped (set aside some for sprinkling later)
Glaze Ingredients
- 2 cups powdered sugar
- 3 tbsp maple syrup
- ½ tsp maple extract
- ⅛ tsp salt
- 2-3 tbsp water
Instructions
- Put butter in a saucepan and cook over medium-low heat until it’s a deep golden brown. (This will take around five minutes.) Remove the pan from the heat.
- Cool the butter until it’s room temperature (about an hour). Place the cooled butter in the refrigerator until it’s solid but still soft.
- In a stand mixer with the paddle attachment, beat the brown butter, powdered sugar, and salt until well combined.
- Beat in the flour and pecans until just combined. (If the dough is too dry, add some of the cream or half and half until it starts coming together.
- Transfer the dough to a lightly-floured surface and form into a ball. Wrap tightly with plastic wrap and flatten to a disk about 1” high.
- Chill the dough in the refrigerator for about 30 minutes.
- Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
- Roll the dough out on a lightly-floured surface until it’s about ¼” thick.
- Use a fluted cookie cutter to cut out the dough. Place on cookie sheets, leaving about 2” between each cookie.
- Chill cookies for another 20 minutes.
- Bake the cookies for about 10-12 minutes until the edges start to lightly brown. Cool completely on a baking sheet.
- In a medium bowl, whisk together powdered sugar, maple syrup, and maple extract. Add water as needed. (The glaze should be thick enough to coat the cookie.)
- Dip the cookies into the glaze halfway, then put on parchment paper.
I hope you enjoy spreading Christmas cheer in ALL the ways this season!
