Celebrating Summer

6.21.16

It’s officially summer!!!! Yesterday’s solstice was the start of rosé drinking, living off popsicles, and soaking up the sun.  I had a pretty lovely weekend spending the majority of the time with my husband, walking around Brooklyn, playing darts,  and watching the sunset with a beer in hand. I also had the responsibility of making some cookies, promised to a coworker who took my shift so I could watch the Tonys last Sunday. And like the Lannisters, I always pay my debts.

So what better way to thank a friend and start summer than to make some Strawberry Lemonade Cookies?! If this recipe looks familiar, it’s because it’s a modified version of the Mocha Frosted Cookies I made recently.  If it’s not broke, don’t fix it.  I took the basics of this cookie and changed it for a bright, refreshing, soft cookie to make you think of summer in every bite.

For the Cookies

For the Frosting

Need some strawberry puree? Take 16oz of strawberries, slice them up, throw them in a blender or food processor with a splash of lemon juice and about a tablespoon of sugar and just puree away.  This can be made sweeter if desired with more sugar, but knowing the puree was going to be mixed with a ton of confectioners sugar for the frosting itself, I didn’t want to overdo it.   

These cookies are the perfect contribution to a potluck picnic. You won’t have much to bring back home.

Then get boozy with some lemonade, leftover strawberry puree and 2 ounces of gin. Throw it all over ice for an easy and refreshing cocktail.

Summer Style:

Sometimes something will just sit in your closet, waiting to be worn at the right moment. And while style rules will state that if it isn’t worn in a year, it should go; rules were made to be broken.  I bought this skirt as soon as Chicwish stocked it, which was in the chillier months of last fall.  It was a new arrival sale, and I knew the skirt wouldn’t make an appearance for some time, but I loved the pattern and colors. I bought it knowing it wouldn’t just sit collecting dust forever.  It would make its debut at the right time.

I was invited over for brunch at a friend’s apartment on Saturday, and so I decided it was time to bust the skirt out.

I don’t own many midi skirts with oomph like this, and wearing it made me feel like I was a walking advertisement for summer.  It felt great.  The breeze would blow, the sun shined down and it felt like the perfect time to carelessly walk around the city and enjoy rosé and mussels. And that is exactly what we did.

As the sun started to set we sat and watched a softball game in Williamsburg, enjoying what it was like to just be outside. I think in New York, most of the year is spent hurrying from one place to another, and it’s not pleasant enough to enjoy outdoor time.  Summer gives New Yorkers a few solid months of sun where everyone wants to lay in Sheep’s Meadow or sit on a patio and eat tapas.

A chambray shirt is an easy match for this skirt, especially when it’s still cooling off in the evenings. My summer bag from Stitch Fix is in constant use.  And while these wedges are fun, I know I’ll be throwing this skirt on with some more casual flats and a classic white tee at some point.  Nothing like letting one piece of clothing to do the work for you.

Happy summer!! Enjoy every minute of it!

H&M Chambray Shirt (similar) / Chicwish Kaleidoscopic Skirt / Crown Vintage Yellow Wedges / Stitch Fix Mint Satchel (similar)

Strawberry Lemonade Cookies

Ingredients

For the Cookies

• 3 1/2 cups all-purpose flour, plus extra for dusting
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup cream cheese, room temperature
• zest from 2 lemons

For the Frosting

• Strawberry puree
• 1 pound confectioners sugar
• 1/2 cup butter, room temperature
• 1-2 Tbsp milk (if needed)
• zest from one lemon

Instructions

For the Cookies

• Preheat oven to 425, line two baking sheets with parchment paper
• In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt, set aside
• In a stand up mixer with a paddle attachment, cream together butter and sugar (about 3 minutes)
• Add in eggs one at a time, and then vanilla, cream cheese, and sour cream, allowing each to beat in fully until adding the next, scrape down sides of the bowl
• Add in dry ingredients about 1/2 cup at a time and allow ingredients to come together to form a soft dough, if it’s too sticky add a tbsp of flour at a time until slightly sticky, but firm
• Add in zest and allow it to just combine
• On a floured surface, carefully roll out dough until about 1/4 inch thick
• Cut out cookies and re roll dough until all has been used
• Bake for 6-7 minutes, the bottoms will just be starting to brown
• Place on wire rack, allow to cool completely before frosting

For the Frosting

• Add half of puree, butter, sugar and zest into the mixing bowl of a stand up mixer
• Mix together on slow until almost combined, then turn up speed until desired consistency
• More puree can be added, but keep in mind it will make the frosting thinner and more sugar will be needed

P.S.

*If you make the puree with a whole package of strawberries, you will probably have puree left over. I used it to mix with lemonade and made a delicious drink!
*Because of the puree, there’s a good chance no milk is needed in this frosting, or it will be too wet, but if too much sugar is accidentally added to the frosting, use the milk to thin it out.
*The summer can be super humid, add flour a tbsp at a time to dough if it’s too wet to handle, but don’t forget you’ll be flouring your rolling surface, where the dough will absorb flour and can help with the consistency