On the fourth day of Splintered, we trudge up a snow-dusted hill toward a country cottage shaped like a rabbit’s head—with chimneys for ears and a roof made of fur. A long table lined in black-and-white-striped teacups and matching china waits beneath a barren, ice-slicked mulberry tree. Honey-scented tea steams invitingly from the pots, and the food sparkles with magic: Cherry-candy chimes made of sugared icicles flutter and tinkle around the table, suspended midair by some faery enchantment. Plates piled with moonbeam cookies are waiting to pour delectable silver light into our mouths with every bite.
There’s no sign of the other guests yet, but we’re not alone. Something stirs in the center of the table upon the serving platter. Through a cloud of steam, we catch the silhouette of a Christmas goose—plucked, roasted, and nestled atop a spider-and-bread stuffing. The bird stands and bows, a puzzling creature indeed, to be so gracious to those who will soon be gnawing on his drumsticks and wings.
Though the goose isn’t much of one to travel outside of Wonderland, he’s offered to give everyone his favorite recipe (moonbeam cookies). Plus, one lucky participant can win this Wonderland themed journal where you can record all of your favorite recipes.
To be entered in the drawing for the journal:
Bake up some Moonbeam Cookies, like those Alyssa partakes in when she goes down the rabbit hole.
When you’re done with your baking, decorate them as splendidly as if they would be the single treat at your next tea party and post a link to your picture in the rafflecopter (I suggest using Instagram!)
Your pictures will be added to the pinterest board here: http://pinterest.com/modpodgebooks/splintered-blog-tour-moonbeam-cookies/
The #1 most liked cookie pic wins the journal, and the following top three most liked cookies will win Splintered Swag Packs!
Make Your Own Moonbeam Cookies:
Moonbeam Cookies (yield 2.5 or 5 dozen, depending on how they’re cut)
1/4 c butter
4 oz cream cheese
3/4 c sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
2 c flour
1/2 tsp baking soda
1/2 tsp salt
1/3 c butter (softened)
3 c sifted powdered sugar
2 T milk
1 tsp almond extract
3-6 drops of liquid moonbeams (sometimes difficult to find; blue food coloring may be substituted)
Cream butter and cream cheese; add sugar, beating until light and fluffy. Add egg and extracts, mixing well.
Combine flour, soda, and salt. Add to creamed mixture, blending well until dough is very stiff.
Divide dough into thirds; roll each portion to 1/8 inch thickness on lightly floured surface. Cut into circles using biscuit or cookie cutter. Leave as circle shapes for full moon cookies, or cut in half for half-moons.
For best results, place cookies 2-inches apart on parchment paper lined cookie sheets (lightly greased sheets may be substituted) and bake at 350 degrees for 8-10 minutes. Remove to wire racks to cool.
Once cool, spread almond cream filling on half of the cookies, and press the remaining cookies on top to make sandwiches.
Decorate as desired (www.globalsugarart.com has some awesome edible decorations: blue glitter flakes, silver sanding sugar, etc… or royal icing mix to make man-on-the-moon faces)
Giveaway #2 – A finished copy of Splintered thanks to Abrams. US/CAN only!
Tomorrow’s stop we’ll hop over to Icey Books’ place and talk about gift-giving in Wonderland, so be sure to come by!