Someone walked in when I took this and I quickly ran away.
Twinning 💚
Ain’t no party like a rooftop party 🌃
Just a Friday afternoon ❤️🔥
Let’s make lemon cookies pt.1 🍋
Old video but I still wanna post it 🙃
Weekend blues 💟🎶
Thrift Haul Pt.1
Haul from spring sale. 💄💋
Thrift Haul pt.3
Who’s watching the Oscars tonight?
Sunset in my room 🌆
Simple fit, hope you guys enjoyed the thrift haul 🤍
Photo booth camera>>>
Thrift haul pt.2 what’s your favorite item so far?
Dinner by the beach 🐚🏝
Roll the dice 🎲
Weekend activities 💟
Life recently 🤍💋
Lemon cookies pt.2 🍋 recipe and ingredients below!
2 1/4 c. all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. kosher salt
10 tbsp. butter, softened
1 (8-oz.) block cream cheese, softened
1 1/4 c. granulated sugar
2 large eggs
2 tsp. finely grated lemon zest
1/4 c. fresh lemon juice
1 tsp. pure vanilla extract
10 drops yellow food coloring
3/4 c. powdered sugar
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.
