Quick Tip – Small Spatula

“It’s largely accepted that the original version of the familiar smiley face was first created 50 years ago in Worcester, Massachusetts by the late Harvey Ross Ball, an American graphic artist and ad man.” ~ Smithsonian Magazine

I’ve always loved smiley faces, they remind me of cartoon characters. Created in 1963, they’ve been around for most of my lifetime. The current emojis, especially the smiling face, have always reminded me of the smiley faces of my childhood.

FYI – “The first emoji was created in 1999 in Japan by Shigetaka Kurita.” ~Wikipedia

I baked almost all of my Christmas cookies for gift-giving over the weekend. It was rainy and dreary, a perfect day to hibernate indoors. I had all the ingredients on hand, and best of all, while shopping the outlet mall for gifts and stocking stuffers, I found the perfect spatula for removing the cookies from the baking sheet. My generation would probably say this spatula was based on a smiley face, a large percentage, if not all, of the younger generation would say it resembles an emoji.

The edge of the small spatula is angled, easily slipping beneath the warm cookies. I’ve had many cookies destroyed by overly large, blunt-edged spatulas. The smaller size of this smiley face spatula keeps its edges from ruining adjacent cookies when you scoop the cookie off the pan.

If you like the look of the Neapolitan cookies you can find a good recipe here:

Taste of Home Neapolitan Cookies.

I make these every year and change up the recipe a bit, leaving out the nuts and the almond extract. We have a grandchild with a tree nut allergy. The Neapolitans are amazing made without the nuts and flavoring…always a favorite.

Pots and Pans – Pumpkin Cookies

I’m re-blogging this great recipe for pumpkin cookies because it is simply one of the best bites at this time of year. Also…the cookies are healthier than many others because of the pumpkin included in the recipe. Enjoy.

My Grandmother Broadwell always baked these amazing pumpkin cookies for family and friends. I can’t bite into one without thinking of her. Every year, especially around the holidays, I bake up a batch or two. They are scrumptious, and best of all pumpkin is loaded with vitamins.

Pumpkin Cookies

Sift together:

2 Cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Cream together:

1 Cup shortening (I use butter)

1 Cup sugar

1 Cup pumpkin (canned)

1 egg

1 teaspoon vanilla

Optional:

1/2 Cup nuts, and/or 1/2 Cup raisins

Mix together. Add nuts or raisins if desired. Bake in a preheated oven at 350 degrees for 10 – 12 minutes.

While the cookies are baking make up your frosting.

3 Tablespoons butter

4 Tablespoons milk (2% is okay)

1/2 Cup brown sugar

Heat this and bring to a boil. Stirring constantly, cook for 2 minutes taking care not to burn. Cool. Add 1 Cup powdered sugar (add more if needed, icing should not be thick, but rather runny) Add 3/4 teaspoon of vanilla and spoon over cookies.

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