The McGihon Family

2011 has been a challenging year, to say the least. It's bizarre to have had such a huge year of growth and all around wonderfulness within our business, but also to have had my side of the family fall apart. The ringing in of a new year has never felt so exciting, longed for, and needed. Good riddance, 2011. 

We finally had a family portrait session....just the four of us. This year we had multiple, local photographers offer to shoot our family. In an effort to not ruffle anyone's feathers, we opted to head out of town and avoid the local scene all together. Thanks a TON to Katie, of Katie Neal Photography for capturing these gorgeous images of us. We absolutely treasure them.

Our Favorite Cookies

In the midst of the Christmas Chaos that has engulfed our family, I was able to spend a solid hour with my little girl. She wanted to make cookies....I was happy to oblige, and figured that I should just blog this recipe since it's so yummy! 

Clementine Cranberry Pinwheels 

(Filling)

One cup cranberries

Once cup walnuts

1/4 cup brown sugar

(Dough)

1 cup unsalted butter

1/2 cup fine sugar

2 eggs

1/2 teaspoon pink Himalayan salt (fine table salt is fine...but not as good)

1/2 teaspoon baking powder

1 tablespoon clementine zest (orange will do....but not as good)

3+ cups of flour (you'll have to eyeball it)

STEP ONE...you'll need an adorable, mini version of yourself as a helper.

STEP TWO...add cranberries, walnuts and brown sugar to a food processor.

(walnuts not pictured...they looked like bugs when I photographed them!)

STEP THREE...pulse until the filling is in small bits. See that little walnut up top trying to fly out? Very bug like...)

(It should look like this. Set it aside)

STEP FOUR...cream butter in electric mixer for 30 seconds. Add sugar and mix for another 60 seconds. Add eggs (one at a time), salt, baking powder and clementine zest. Mix on low until just blended.

(it should look like this)

STEP FIVE...add the flour 1/2 cup at a time and mix on low. You want the dough to be moist, but not sticky. It should hold it's shape a bit. I taste it as I add the flour. This dough is AMAZING when it's raw. You'll know when it tastes right. 

(it should look like this)

STEP SIX....reward your adorable, mini-you helper by letting her lick the beater. An organic, properly stored raw egg never hurt anyone.

STEP SIX....chill the dough in the mixing bowl for 30 minutes....seriously. Do not skip this step.

STEP SEVEN...take half of the chilled dough and roll it into a rectangle-ish (technical term) shape in between two pieces of wax paper. Do not add flour to a cutting board and roll it out that way....flour is bad. Very, very bad.

STEP EIGHT...spread half of the filling over the dough, then, using the wax paper roll the dough into a log. Don't touch the dough.

STEP EIGHT...repeat with second half of dough and filling

STEP NINE...chill wrapped dough for another 30 minutes. DO IT. Then take it out and slice it. Bake at 350 degress for 10ish minutes. You have to watch these cookies like a 13 month old. They should be *just* done...no brown edges allowed. 

Are you excited yet?! 

STEP TEN....try to restrain yourself and eat only one or two at a time. Just so you know, though, I wake up early and have three of them with my coffee before the kiddos are awake.