This weekend was filled with so much fun. Aside from baking and being a mommy my next favorite thing to do is Antiquing. Yesterday one of my dear friends and I took a trip to meet my Aunt in northern California and we went on a Junking excursion and found lots of fun treasures. I love the idea of turning what someone would say is a piece of junk, into something beautiful and thinking of that piece of junk that I have acquired and all the life that it’s lived, and who else aside from me has loved it in it’s past. While we were having a fun girls time junking, my amazing husband drove ten hours round trip to pick up our new home away from home, a 1968 forester canned ham trailer. I am absolutely obsessed. I have wanted one of these beauties for quit sometime and this incredible man of mine made it happen for me. The outside is painted white and outlined in a fire engine red. It is so cute and so retro and we can’t wait for the weather to warm up and get our glamping on. I’m already planning a trip to Jo Ann’s this week to start picking out fabrics to decorate the inside and make it extra adorable. This camper is definitely one of my favorite antique treasures thus far.
To celebrate our new canned ham camper I am going to leave you with this adorable inspiration picture of retro camper cookies that I found on Pinterest. You can buy a camper cookie cutter to make these cookies from cheapcookiecutters.com. Below I have provided you with a gluten free recipe for sugar cookies from Faithfully Gluten Free and Sweet Ambs has an excellent tutorial and recipe for royal icing. Have fun with these. Decorate them how you would love your dream camper to look.
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon almond extract (optional, but good)
2 teaspoons gluten-free vanilla extract
1 large egg
1/2 teaspoon salt
1/2 tsp baking powder
1 1/3 cup white rice flour (200 grams)
2/3 cup tapioca starch (95 grams)
2/3 cup potato starch (not flour) (125 grams)
1 1/2 teaspoon xanthan gum
1.In the bowl of a stand mixer on medium speed, beat the softened butter and sugar until fully incorporated. Reduce the speed to low and add the extracts and the egg. Mix just until blended.
2.In a separate mixing bowl, whisk together the salt, baking powder, rice flour, tapioca starch, potato starch, and xanthan gum.
3.With the mixer on low speed, slowly add the dry ingredients, scraping down the bowl as necessary. Mix just until the dough comes together.
4.Scrape the dough out onto a sheet of plastic wrap, and wrap tightly before refrigerating for at least 1 hour. This will help your butter to solidify and help your cookies to keep their shape while baking.
5.When you are ready to bake, preheat your oven to 350 degrees F and line your baking sheets with parchment paper.
6.Working with a quarter of the dough at a time, roll the dough to about 3/8-inch thick between two sheets of plastic wrap, dusting with a small amount of sweet rice flour if necessary. Cut to desired shapes and place on prepared baking sheets, leaving 2-inches between cookies. You can re-roll the scraps until all the dough has been used.
7.Bake in preheated oven for 8-12 minutes, depending on the size of your cookies. The cookies should just barely be turning brown around the edges, and have just a light brown colour on the bottom of the cookie.
8.Let cookies sit on the baking sheet for 5 minutes before removing to a cooling rack. Allow cookies to cool completely before decorating with icing or storing in an air-tight container.
Here is a picture of our new camper!