Tonight is our last night in Sacramento. Tomorrow, we begin a new adventure. This one takes us to Fort Leavenworth, Kansas. My husband is going to an Army school and we will be in Kansas just shy of one year. Tomorrow afternoon, we head out on the road and start our trip back East. We have a few stops planned. Salt Lake City, Cheyenne, Boulder, Denver, Rocky Mountain National Park, The Oz Museum, and whatever else strikes our fancy. If you have any suggestions on restaurants, stops, things that we need to see, please let me know in the comments or send me an email.
This move is a bittersweet one. We loved living in Sacramento. The friends that we have made here are like none other. They really, truly, adopted us and made us family. For a military family that has no relatives around, you cannot imagine how important and appreciated that is. My children went to a great schools, and we will miss the communities that we were a part of. I love my house and am sad to leave it, a little solace is that a new family will live in it, a family that we know will be as happy as we were. Sacramento itself is a wonderful place to live. The right size. Lots to do. Lots to see. Close to San Francisco, Lake Tahoe, Napa, Sonoma. Great restaurants, farmers markets, people. Truly, the only thing that I do not like about living in Sacramento is that it is 3,000 miles away from my family. And this is where the bittersweet lies. We will be that much closer to our families, and in another year, a few short hours away.
So many wonderful and sorrowful things have happened to us since moving here. We are leaving better people, a stronger (and larger) family, more focused, more creative, and more appreciative of everything that we have.
Thank you Sacramento, it has been a gift to have gotten to know you.
The view from my hotel room, the Tower Bridge in Old Sacramento.
I will be blogging from the road, so you can expect to find new recipes all month long. If you would like to read more about our adventure, follow along on my personal blog.
2 sticks (1 cup) butter at room temperature
1 1/2 cups confectioners sugar
2 teaspoons Lemon Bakers Emulsion or lemon extract
1 teaspoon vanilla
2 3/4 to 3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons poppy seeds
Cream together the butter and confectioners sugar until light and fluffy. Add the lemon emulsion and the vanilla. Add the egg.
Sift together the flour, baking powder, and salt. Add the poppy seeds to the bowl.
Add the flour mixture one cupful at a time. When the dough forms a ball, you have enough flour. Put the dough in plastic wrap or parchment and chill for one hour.
Roll the dough out on a floured board. Cut out using your favorite cookie cutter. Bake in a preheated 400 degree oven for 7-8 minutes. Cool on a rack.
For the glaze:
1 cup powdered sugar
1 tablespoon corn syrup
2 to 3 Tablespoons water
1 teaspoon lemon extract
gel food coloring
Separate the glaze and color them the colors you want.
Outline the cookies with the glaze. Let dry for a bit before you flood the cookies.
Flood the cookies with glaze. Add the inside colors and pull out with a toothpick. Add poppy seeds to the outside.
Let the cookies dry overnight.