December 2, 2015
The Finer Cookie is celebrating its first year anniversary—a milestone really. Having started with little to no knowledge on how to be a website, I have to say that I’m beginning to pin down my very own space on the WWW. My Subscriber List is growing and so is the number of followers across all the Social Media: FB, Instagram, Pinterest, Twitter and LinkedIn. That being said, there is so much inspiring talent and creativity in the food blogging industry. It is a warm and sharing community, and I’m very happy to be making my home within it.
One of the happiest outcomes of The Finer Cookie are the friends that I’ve made. Patricia of Butteryum is not just a fellow blogger, but she’s become a dear friend. We bake together as part of The Baking Bible, Alpha Baker Group, and we’ve spent many hours chatting it up about life in general, and food blogging in particular. Butteryum is a blog of easy-going elegance, with tutorials and detailed instructions that always ensure success. She works in a kitchen equipment store and features the best kitchen equipment.
Patricia took this beautiful picture of her Vanilla Shortbreads to celebrate The Finer Cookie’s first anniversary. Lucky for us, she has provided the recipe. Thank you Patricia. I think you’re awesome. When you’ve finished here, check out Butteryum’s Vanilla Shortbread Post.
Hi – I’m Patricia from ButterYum and I’m thrilled to be guest posting on Kim’s wonderful blog today. When she asked me if I’d consider guest posting to celebrate her blog’s 1st Anniversary, I was thrilled. As you all know, Kim is an incredibly talented blogger, author, baker, and photographer – to say I was flattered is an understatement, and I jumped at the chance. Saying yes was easy; choosing a cookie recipe to share, not so much. Since Kim lives in Canada, my first thought was to make something maple, then I thought maybe something French; but in the end, I chose to make these simple, yet elegant little shortbread cookies, not because shortbread is particularly Canadian, but because the cookie press I used to make them is from Canada. Let me show you how they’re made.
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