Welcome back for the Grand Finale of A Custom Christmas! Here it is, the design that sparked an idea and started it all! I have wanted to stitch this lovely freebie (click on the tiny picture of George and Martha) by Brooke Nolan for so long, but I knew I wanted to do a color conversion and that it would be rather involved. So I put it off and put it off, and years went by. But I finally got it done and I couldn't be more thrilled with the results!
Oddly enough, I've spent all week sharing my departures from traditional Christmas colors--a pink Mrs. Claus, brown Christmas trees, a blue Santa--but today I'm sharing a conversion to traditional colors. As lovely as the pink and blue original is, I've only ever seen this design in my head as red and green. It's stitched on 28 ct. Vintage Country Mocha with DMC and one shade of DMC Etoile.
Here are the details of my George & Martha, Red & Green conversion. Please forgive the handwritten notes. There was no way I was going to be able to type the chart symbols as accurately as I could write them. (chart symbol followed by my DMC choice in parenthesis)
I am a lemon fanatic, and I know a lot of y'all share this passion. It's pretty hard to get something too lemony for me, and it's not unusual for me to be disappointed in trying new lemon-flavored recipes that just don't have enough lovely lemon flavor. This is not one of those recipes. These sandwich cookies, filled with fresh lemon curd, have a wonderful, bright lemon flavor that's a nice change from the usual Christmas flavors. And though sandwich cookies don't sound like they fit with my "quick and easy" theme, they do: we're using sugar cookie mix and a super easy microwave lemon curd recipe!
Lemon Snow Bites
1 (17.5 oz.) package sugar cookie mix
3 Tbsp. lemon juice
zest of one lemon
2/3 c. lemon curd*
2/3 c. Cool Whip, thawed
Prepare cookie mix according to package directions, adding lemon juice and lemon zest to mixture. Cover and chill dough about 30 minutes. Shape dough into 1" balls and place 2" apart on parchment paper-lined cookie sheets. Bake at 375 for 7-9 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheets for 1 minute, then remove to racks to cool.
For filling, stir together lemon curd and Cool Whip. Place a rounded teaspoonful on bottom side of half the cookies, and top with the remaining cookies, bottom side down. Press together lightly and sprinkle tops with powdered sugar. Store in the fridge. Yield: about 2 dozen.
*Lemon curd. Make your own, using this recipe. Yes, I know you can buy it in the store, but this is so much better and it's quick and easy and you will be glad you did.
We've come to the end of my 6th annual Christmas Open House. Thank you for coming! I'm so glad you stopped by, and I do so appreciate all the kind comments. I hope I've been able to spread some Christmas cheer, and share some recipes you'll enjoy, and maybe even inspire you to look at Christmas designs with different eyes. Not everything has to be red and green... although George and Martha did! I hope this blog is for you what it is for me: a happy, quiet, safe, creative place to snuggle down into the joys of stitching--and Christmas. From our home to yours, MERRY CHRISTMAS!
Oh, one more thing! I've already chosen the theme for my 7th annual Christmas Open House! There will be much adorableness... I can't wait!