Happy New Year and best wishes to you all! 2008 was certainly an exciting year for me and I am looking forward to what 2009 will bring. (Already my to-do list is growing long and ambitious).
Last night was low-key and cozily mellow; perhaps appropriately, the city was blanketed in a soft grey shroud of fog, so the fireworks could be heard but barely seen. It felt like the mists of memory were already drawing close over the ending of the year; in the brightness of morning, the fog melted away over a city that seemed, if not totally shiny and new, dreamily fresh and serene under a soft sun.
We toasted with Prosecco and nibbled on crisp sugar cookies as clock struck midnight. Prosecco is a dry, sparkling Italian white wine – a terrific alternative to champagne and an excellent base for mixing up some cocktails. Combined with a little pomegranate juice and rosewater, we had a rosy way to toast in the new year. Actually, it's so tasty you might try to find any excuse to make it again. I also baked off some chocolate sugar cookie dough – a very handy thing to have on hand as you'll never let a sweet tooth catch you unprepared!
My 2009 is kicking off with a little adventure – I'll be leaving for Hong Kong next week, so I'll hope to come back with fresh inspiration from all the sweets to be found there and some new recipes for you!
Happy 2009!
Pomegranate Prosecco Cocktail
about 4 to 6 glasses
1-750 ml bottle Prosecco, chilled
1 cup pomegranate juice
1/2 teaspoon rosewater
Pour Prosecco into champagne flutes. Combine the pomegrante juice and rosewater in a pitcher, and divide evenly among the flutes.
Chocolate Sugar Cookies
About 3 dozen cookies
1 1/3 cups all purpose flour
1/2 cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup softened unsalted butter
3/4 cup plus 2 tablespoons sugar
1 egg at room temperature, beaten
1 teaspoon vanilla extract
1. Sift together flour, cocoa powder, baking powder and salt in a bowl and set aside.
2. In stand mixer with the paddle attachment, cream together the butter and sugar on medium speed for several minutes until light and fluffy.
3. Scrape the bowl sides and bottom well. While mixer is running on low speed, gradually add the egg and vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
4. Add the flour mixture gradually while mixer is running on low speed. Mix until the flour is fully incorporated and the dough is smooth and uniform.
5. Divide dough into 2 pieces and flatten into 1/2 inch thick discs.
6. Wrap up dough and refrigerate for 2 hours. At this point the dough can be double wrapped and frozen for up to 2 weeks. To defrost dough, place in refrigerator overnight.
7. When you are ready to bake the cookies, preheat oven to 325°F. Grease several cookie sheets or line them with parchment paper.
8. Place dough on a lightly floured surface and dust with more flour. Gently roll out the dough to 1/8 inch thickness.
9. Using a cookie cutter, cut out cookies and place on sheets about an inch apart.
10. Bake for 14 to 16 minutes, rotating sheets halfway through, until edges are golden brown. Transfer cookies to wire racks with a metal spatula to cool completely.
11. Once cookies are cooled, decorate them with icing and colored sugars.
Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. 
Happy New Year Anita! Ahh… I remember the years I was out on the Embarcadero (a bit tipsy – good thing we were on foot) watching those fireworks. Last night was a far cry from those days but nice all the same.
Safe travels to HK and looking forward to your posts when you get back! 🙂
~Lisa
i live in hong kong! 😀
whereabouts are you going to? i hope you wil have a fantastic time dining/shopping/snapping photos at our lovely city!
Happy New Year to you also dear Anita!
Thank you for the lovely card and present 🙂
Count me among the late late ones to send out greetings!
Happy New Year to you too! What beautiful pictures! 🙂
All the best for the new year to you! 🙂
Wishing you a wonderful 2009! So you’re gonna be in Hong Kong soon? Hope you’ll enjoy your stay and have lots of yummy sweet treats. 😀
Can you give me some tips on how you get the great food shots you take for this site? What lens/camera do you use? Do you have a studio lighting set up or do you use natural lighting? For example, the silver and white practically POPS off the image.
We’d LOVE to hear some tips from you!
Sam
Happy New Year Anita! Here is to a happy and healthy one.
Happy new year and have a nice trip to Hong Kong :-)!!
I’m not going anywhere, so I can’t wait to hear about Hong Kong…sigh…
Happy New Year, Anita!!! Let’s hope 2009 brings even better things as well as health and happiness! Keep on baking!
Happy New Year! And have a wonderful trip!
Happy New Year!
Great cookies!
Cheers,
Rosa
A fine way to see in the New Year – have a good one!
Enjoy HK, Happy New Year!
Seems you had a nice happy new year start. Thanks for these recipes. The cookies look so cute . 🙂 looking forward to your 2009 posts
Your chocolate sugar cookies look wonderful. Happy 2009!
The cookies look beautiful and delicious! Yes, Prosecco is the only sparkling wine I will drink…everything else seems to gives me hangover head!
Happy New Year! Cheers!
Have a beautiful 2009 Anita…as beautiful as this post! The cookies are delectable. Is the cocoa to be 1/2 cup? I’ve already bookmarked the recipe…WOW!!
Happy New Year, Anita!
Hey there! I just started a food blog and have been very inspired by your posts! Do hope you can add me to your links 🙂 Thanks
http://cookingupadream.livejournal.com/
hi!
thank you!
I wish you a supergreat and tassssssty 2009!
🙂
Une délicieuse année pour toi également.
A happy new year to you. Love and Happyness.
Hello A!! Can you please tell me how much cocoa powder needs to be used in the cookie? Is it 1/2 cup?
Thanks!!!