One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

I cut this recipe in half and then increased the  flour so the dough would be easier to handle.  This recipe gave me a good opportunity to use my vintage hatchet cookie cutter just in time for Washington’s Birthday.

These cookies are like so many from that era – plain, good, inexpensive and easy to make.

CUT OUT SUGAR COOKIES

• ½ cup shortening
• 1 cup granulated sugar
• 1 egg
• ½ cup sour milk*
• 1 tsp. vanilla
• ½ tsp. salt
• 3-½ cups all-purpose flour
• 1 tsp. soda
• Colored sugar for sprinkling on top

*To make sour milk:  Place ½ Tblsp. white vinegar in a one-cup measure.  Add milk to make ½ cup.  Let stand 5 minutes before using.

Preheat oven to 375 degrees F.

Cream shortening, sugar, egg, sour milk and vanilla.  Whisk together salt, flour and soda.  Add gradually to creamed mixture, blending well.

Roll out to 1/8 inch thickness on a lightly floured board and cut out with desired cookie cutter.

Place 2 inches apart on an ungreased cookie sheet and sprinkle with colored sugar.

Bake @ 375 degrees F for 7-8 minutes.  Remove to a wire rack to cool.

Makes about 3 dozen cookies, depending on the thickness and size of cutter.

I’m displaying the cookies on a handkerchief commemorating Washington’s Birthday in 1932 – the year I was born.

Decorate a box to resemble as stove. Fill box with kid sized baking utensils.

Cookie Cutters:  Not Just For Cookies Anymore! Post # 18: 

Kid’s Cookie Crafts & Activities

Don’t limit the cookie cutter just to food!  It can also be the world’s greatest craft item & toy! 

Think of the sheer range of uses – - -

• from simply making pretend cookies (a favorite past time of my kids as toddlers) to using a cutter as a stencil for drawing; 
• from cutting shapes from clay with a mini cutter to coloring shapes traced with a jumbo cutter;

- – - your cookie cutter never has to stop working! 

Even your youngest can use cookie cutters to play – - – give your 2-year-old a ball of pretend “cookie dough” (modeling clay) and a cookie stamp and watch them go into the bakery business!

Uses For Cookie Cutters, Kid’s Style

Here are some ways for kids to use cookie cutters and some web sites that feature cookie cutter crafts for kids that I have found in my internet wanderings. 

• Up first are a few project ideas I have found just listed.  I have developed them more thoroughly  and may in the future create tutorials for each.  
• Next up are tutorials I have found since the internet craze.  These tutorials are so great that I cannot improve on them and am simply sharing the links with you.
• Also you will find some ideas included that are not technically crafts but are neat uses anyways!

A FEW CRAFT & ACTIVITY IDEAS

Here are a few craft & activity ideas that I have found a brief mention of in my years of collecting.  These did not have tutorials associated with them.  I hope to do a photo tutorial on some of these projects in the future. 

Bean Bags:  Use cookie cutters to create a pattern for super cute bean bags for your pre-school children to play with.  Trace a cookie cutter onto newspaper or tissue paper.  Pin it to doubled fabric (patterned side out) and cut out two matching shapes.   Sew together (patterned side in) leaving a gap to turn the fabric.  After turning, stuff the shape with beans and sew the gap shut.  Glue on embellishments: tail on animals, hair on people, rick rack on a gingerbread boy, spots on a ladybug, etc.   An alternative to machine sewing is to use felt for the beanbag and then whip-stitch the back and front together.

Bubble “Wands”:  Use mini cutters to blow bubbles.  To create a bubble wand glue the cutter to the end of a dowel.  Dip the cutter into the bubble solution being sure that the entire base of the cutter is covered.  Lift and blow.  To make your own bubble solution:  Mix together 2 C. warm water, 1/4 C. good quality dish soap (i.e. – Dawn), a little food coloring or paint/Kool-Aid powder, and 2 Tbsp. glycerin or corn syrup.

Clay Bead/Pendant: Use a mini cutter to make a clay bead/pendant for a necklace.  Knead and roll out air dry clay per package directions.  This bead will have a hole so it needs to be thick enough to “drill” a hole through without breaking.  First let the shape sit to slightly harden.  Then drill a hole through the “bead” with a toothpick.  Lay flat to dry completely.  Next paint the “bead” and allow it to dry.  Then string with other beads.

Counters & Sorters:  Place cutters in a box and let your pre-school children count them or sort them by color, shapes that go together, size, etc.  Use cutters to teach children sounds – animals, trains, etc.  Older children can use them to hone their addition and subtraction skills.

Felt Lollipops:  Make some durable lollipops by tracing a large round cookie cutter on felt.  Cut two shapes from felt and one from cardboard for each pop.  Trim the cardboard shape down slightly.  Glue one round shape to the circle of cardboard.   Trim a wooden skewer (or craft stick) to the desired length and paint it white if desired.  Turn shape over and glue the wooden skewer in the center of the cardboard.  Then apply a thin layer of glue to one side of the other circle and glue it in place.  Next decorate the pop – - – add hair, eyes and a mouth to make a “people pop”, add felt hearts or some felt swirls.   Another option to this craft project is to use a gingerbread boy cutter to make the pop.  Decorate with felt rick-rack, googlely eyes, etc.

Homemade Rattle:  String a few plastic cookie cutters on a length of soft ribbon and tie it securely for a rattle babies and toddlers will love.  Always supervise baby during use of this rattle.

Kid’s Kitchen Baking Box (pictured above):  Keep a box of baking supplies on hand in the kitchen to entertain children while you cook.  I decorated my box to look like a stove.  To make the faux stove I used a photo storage box but you could just as easily cover a sturdy shoebox with freezer paper or brown paper.  Next trace a large circular object to create two burners out of black cardstock.  I used some aluminum foil punches I made sharpening my circle punch as dials and then mounted them on black cardstock.  I drew in “on”, “off”, and “oven temps” with a gold metallic permanent maker (I found mine at Wal-mart and got 2 for $1.  These are the best thing to write on black or dark paper that I have ever found!).  I also added a black rectangle for an oven door to the top.  Then fill the box with kid sized baking goodies: miniature cooking utensils, a plastic cereal bowl for a mixing bowl, several small cookie cutters, small baking sheet, etc.  I used a purchased kit from Bed, Bath, & Beyond that is super, super cute.  I also linked a tutorial to making a homemade kid’s baking kit below (Felt Cookie Making Kit For Kids). Place the finished box in the kitchen.  Your kids will then be able to cook right alongside you.

Cookie Cutter Lacing Cards: Trace a jumbo cutter on heavyweight cardstock and trim around the shape leaving about a two-inch border. Punch holes over the xs. Lace with a shoestring.

Lacing Shape:  On a HEAVYWEIGHT piece of cardstock or cardboard trace a jumbo cutter.   I glued 2 pieces of cardstock together to get the desired thickness.  Go over the trace line with a marker.  Mark an “X” about every inch on the traced outline.   Trim around shape with pinking shears leaving about an inch to an inch and a half border.  Punch holes where the “X”s are.  Depending on your shape you may need a long reach punch.  Use hole reinforces (I found clear ones at an office supply store) to give the lacing shape more durability if desired.  Measure out a piece of yarn long enough to thread through the shapes, dip both ends in white glue and twist then allow to dry.  You can also use a colored shoestring.  Your lacing shape is now ready to use.  The shape can be laminated to make it more durable.

Macaroni Necklaces With Construction Paper Cookie Cutter Shape Pendant:  Have your children cut out shapes and decorate them.  Then punch a hole in the top of the shape and tie on a yarn “jump ring”.  Next string the pendant on yarn along with colored macaroni to create a kid inspired unique necklace!  To make colored macaroni place dry pasta shapes in a zipper lock bag, add a little alcohol, then drip in food coloring until you reach the desired shade.  It will dry lighter.  Mix the pasta and colorants well by shaking the bag.  Put on your favorite song and shake till it’s done.

Mobile:  Use cookie cutters to trace and cut out shapes from paper or cardstock to create.   The shapes can all be related (all animals, only sea creatures, etc.) or a mixture of shapes.  Punch holes in the top of cookie cutter shapes.  Cut ribbon or yarn in varying lengths and the tie one to each shape.  Tie the loose end of the ribbon to an embroidery hoop in staggered lengths (from short to long).  Suspend the hoop from the ceiling with 3 ribbons.

Recycle Window Clings:  Use as a pattern to create vinyl window or wall clings from old, tired widow clings.   Simply use a cutter smaller than the window cling to trace and cut a shape out.  Adhere to glass and enjoy!

Refrigerator Magnets:  Create refrigerator magnets using cookie cutters. Using mini cutters trace and cut out foam or felt shapes.  If needed reinforce them with cardboard glued to the back of the foam.  Use layers to create a 3D effect.  Attach a magnet to the back.  Embellish the front with fabric paint, glitter glue, etc.

Sand Shapes:  Use cutters on the beach and in the sandbox (or mud!) as sand shapers.  Pack moist sand into the cutter then lift and you have a sand shape ready to decorate with tiny shells, leaf flags, and pebbles.

Shrinky Shapes: Use as a stencil to make shapes from shrink plastic.  Color and bake per package instructions.

Sidewalk Chalk:  Use a jumbo cutter as a stencil for sidewalk chalk or as a mold to create your own sidewalk chalk.   For a “recipe” on how to make it, take a look at this post by MadMaggiesDesigns!

• 
  http://madmaggiedesigns.blogspot.com/2009/04/homemade-sidewalk-chalk.html
  

Sun Pictures:  Instead of a rainy day activity, this is a sunny day activity!  In the morning place a dark piece of construction paper on a flat surface in the sun.  Place various baking objects (cookie cutters, spatula, wooden spoon, etc.) flat on the sheet.   Late in the day remove the objects from the paper and see your shapes bleached by the sun!

Zipper Pull:  For a creative backpack zipper pull attach a sturdy cookie cutter to the zipper.

WEB SITES OF INTEREST

Listed below are links to websites I have found over the years. 

I also have pinned those with a photo tutorial to my board “Uses For Cookie Cutters” on Pinterest.  Also you will find a lot of “non-kiddie” crafts there too.  I’d love to hear from you if you have a blog, store, etc. with alternative uses for cookie cutters.

http://pinterest.com/buggal1989/

Baking Party:  This site gives details of an entire party centered around baking!  How neat is that?  Pretty neat if you ask me!

• 
  http://www.ikatbag.com/2011/11/baking-party-games.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ikatbag+%28Ikat+Bag%29
  

Cookie Cutter Stamping:  Make your own cookie cutter stamps out of Styrofoam or sponges. Then dip the shapes in paint and stamp on plain gift bags or brown paper creating your very own unique kid made wrapping paper!

• 
  http://www.crafts4kids.com/projects/cookie_cutter.htm
  

Cookie Cutter Crayons:  I have found several ways to make these.  One involves melting the crayons on the stove top and then pouring melted crayons into a cookie cutter placed on a cookie sheet lined with aluminum foil.  Another just uses a muffin tin.  In yet another method you melt crayons on a jelly roll pan in the oven. Then while the wax is still warm use cookie cutters to cut shapes from the wax layer.

• 
  http://crafts.kaboose.com/cookie-cutter-crayons.html
  
• 
  http://www.intimateweddings.com/blog/melted-crayons-favor-diy-wedding-ideas/
  
• 
  http://blog.craftzine.com/archive/2008/08/how_to_recycle_old_crayons.html
  

Cookie Jar Tote:  Here’s another craft to make for your kids.  Make this cute tote with a vinyl cookie jar on the front.  Fill it with handmade felt cookies.  So cute!

• 
  http://www.danamadeit.com/2011/11/school-bags-the-cookie-jar-fabric-cookies-and-a-little-obsession.html
  

Cookie Sheet Advent Calendar:  Use a cookie sheet to create a unique Advent Calendar that the kids will love!  Instead of using 25 random magnets shown in this tutorial, how about making a set of 25 scrapbook paper-backed mini cookie cutter magnets and use scrapbook letters to number each.  It might be hard to find 25 different Christmas shapes, but non-seasonal shapes can be used or just use shapes over again with lots of different paper as the backing. Another possibility is to use toy cookie cutters.   Mini copper cutters would add extra gleam to this project! Or try your hand at making some sugar cookies out of air dry clay!  See my tutorial (link below) for instructions on making scrapbook paper-backed cookie cutters.

• 
  http://blog.makingmemories.com/2009/11/advent-calendar.html
  
• 
  http://buggalcrafts.wordpress.com/2012/01/01/cookie-cutters-not-just-for-cookies-anymore-post-4-cookie-cutter-christmas-ornament/
  

Dough Shapes:  Use cookie cutters and cookie stamps to cut pretend cookies out of Play Dough and modeling clay.   You can even make your own homemade modeling clay.  This site also has a few other uses for cookie cutters.

• 
  http://christmascookiecutter.net/other-uses-for-cookie-cutters-kids-and-crafts
  

Felt Cookie Making Kit For Kids:  This pair of fantastic tutorials show you how to create a felt cut-out cookie making kit for your favorite little baker – complete with rolled out felt “dough” for the little baker to “cut” cookies from.   The kit also has “icing” shapes the child can use to decorate their cookies with.  Add a small baking sheet (Dollar Tree has some small ones or create one out of a disposable aluminum pan or a sheet of silver metallic poster board.), mini or small cookie cutters, and a miniature rolling pin and you have a kit that will entertain your little one for hours!

• 
  http://www.u-createcrafts.com/2011/11/destri-at-mother-huddle-is-always-up-to.html
  
• 
  http://www.frugalfamilyfunblog.com/2011/01/my-kind-of-baking.html
  

Fun With Food: Make up some fun with food with your kids using cookie cutters.  One suggestion is to cut a heart with a cookie cutter from a red apple and a green apple, then insert the red heart plug-in the green apple and the green in the red.  You can create the effect without the hassle of cutting a plug out of an apple simply by using a Fruit Roll-up and cutting a heart from it then “gluing” it to the apple with a little water.  In the fall use a caramel apple sheet and adhere shapes to the apple.

• 
  http://elhadadepapel.blogspot.com/2011/05/manzana-con-corazon.html
  

Fun With Food II:  Make up some fun dough for your kids to cut with their cutters.  This dough however isn’t edible, but it smells great!

http://www.danamadeit.com/2011/12/day-20-12-nutella-play-dough.html

Homemade Goldfish Crackers & Cutter:  This site has a great tutorial on making those perennial childhood favorites – - – goldfish shaped crackers!  It even has instructions on making your own cutter!

• 
  http://www.plantoeat.com/blog/2011/09/homemade-goldfish-crackers-with-a-diy-goldfish-cookie-cutter/
  

Homemade-Paper Stars:   Get your toddlers involved in the easy craft.  Recycle those old cards and used paper with this craft.  Make a paper pulp, tint it, and then press the paper pulp into star cookie cutters or other cutters of your choice.

• 
  http://familyfun.go.com/crafts/homemade-paper-stars-954207/
  

More Cookie Cutter Crafts: From cookie cutter shaped magnets to cookie cutter shaped soap, this site lists several kid’s crafts that are sure to please kids of all ages.  There are even a few crafts for the home listed.

• 
  http://www.ehow.com/way_5436268_cookie-cutter-crafts.html
  

Paper Mache:  Use as a mold for paper mache shapes.  Make a mold by wrapping the bottom of the cutter with aluminum foil to create a mold.  Make paper mache and then lay strips of coasted newspaper in the cookie cutter mold.  Repeat until mold is about one half full.  Allow to dry, and then pop shape out and paint.

• 
  http://www.dltk-kids.com/type/how_to_paper_mache.htm
  

Shape Matching Game:  Simply trace various cookie cutter shapes on to a large sheet of heavyweight paper or poster board then go over the outline with a marker and then your little one can match the cutters to the shapes.  Laminate the paper for increased durability.  Great rainy day activity!

• 
  http://homelearningfrombirth.blogspot.com/2011/04/easter-cutter-match.html
  

Soap Cookie Cutter Shapes: Use a cutter to make unique soap shapes.

• 
  http://www.sugarcraft.com/catalog/cooky/thingstodo/thingstodo.htm
  

State Cookie Map:  For an edible geography lesson roll out sugar-cookie or gingerbread dough and then cut the dough into the shape of your state with a cutter or a template and knife.   Make everyone their own cookie or make one big cookie map.  Decorate with icing and sprinkles and icing tubes, mark the capital and major cities (don’t forget to mark your town!) and roads & waterways.  Make it as simple or detailed as you wish.

• 
  http://www.education.com/activity/article/8-ways-cookie-cutter/
  

Thank you for reading my post. I hope you enjoyed reading about crafts you can do with or for your kids. 

If you have any questions or something is not clear, please let me know so that I can improve the tutorial description.   

If I missed your blog on cookie cutter crafts for kids, or have come across a blog post or website please take the time to comment below.

Please take a moment to leave a comment and rate this post.

Thanks again. 

buggalcrafts

Cookie Cutters:  Not Just For Cookies Anymore! Post # 17:  Hand Decorated Greeting Card

Holiday Card

Lunch Box Note

Decorative Name Tag

Thinking Of You Card

Need a quick greeting card?  All you need is a blank card (or some cardstock), a couple of cookie cutters, and craft supplies that you probably have lying around the house!

Make one unique card to send to a special person or make a set of matching cards as a gift.

This is a great idea for any holiday: Valentine’s Day & Mother’s Day cards especially, lunch box notes or just any time you want to add a little something extra special to a note.

Easy for kids to make too!  Making a set of unique greeting cards for grandma or a special aunt or creating a set of can’t be purchased Christmas cards would be a great way to pass a rainy day.

Materials

• Blank card/s or cardstock
• Small piece decorative material:  glitter, dried floral, decorative sand, tiny shells, tiny confetti, etc.
• Scrapbook paper, fabric, felt, etc.
• Embellishments: beads, buttons, rhinestones, etc.
• Ribbon and trim

Also Needed

• White glue
• Cookie cutters or cookie cutter die cuts
• Cotton swab or paint brush
• White craft glue
• Scissors
• Markers, glitter glue, etc.

Costs

• Cards: $1 a package of eight at Dollar Tree or cardstock at about 22 cents and up per sheet.
• Decorative material: on-hand or $1 and up.
• Scrapbook paper: on-hand or 22 cents and up per sheet.
• Embellishments and trims: on-hand or $1 and up.

Instructions

Photo 1: Assemble materials. If you do not have any small piece dried floral material on-hand crumple or cut larger pieces of dried floral into small pieces with scissors.

Photo 2 Place a large, simply shaped outline cookie cutter flat in the center of the front of the card. While pressing down firmly on the cutter apply a thin layer of glue inside the cutter using a cotton swab.

Photo 3 Then sprinkle the small piece decorative material evenly inside the cookie cutter. Tamp materials down with the wrong end of a large paintbrush.

Photo 4 Remove the cutter and wipe it with a paper towel to remove decorative material. Wash thoroughly in soap and water. Allow the glue to dry.

Photo 5: Then embellish the card with buttons, bows, etc.

Photo 6 Glue on a cookie cutter die cut and then embellish with bronze glitter glue stiches.

Photo 7 Use the cookie cutter as stencil and trace the shape of the cutter on the front. Then color in with markers, glitter glue, etc.

Photo 8 Use the cookie cutter as stencil. Press firmly down on cutter and apply a thin line of glitter glue just inside the cutter.

Photo 9 Allow the glitter glue to dry thoroughly.

Photo 10 Glue on a snowman cookie cutter die cut and then embellish with scrapbook paper, craft foam, buttons, etc.

Alternatives

• Die Cut Embellished:  Glue cookie cutter die-cuts (cut from scrapbook paper, felt, fabric, tissue paper, used Christmas cards, etc.) to the front of the card.  Then embellish with an outline of dots or dashes around the die cut with glitter glue or markers.  Add ribbon, trim, etc. as desired.
• Stenciled: Or simply use the cutter as a stencil and trace the shape of the cutter on the front.  Then color in with markers, glitter glue, etc.
• Post Card:  You can also use an un-ruled index card to create a decorative name tag.
• Attach a Small Gift:  Instead of using buttons & bows to decorate the front of the card, use a small gift: decorative erasers, necklace, earrings, etc. as the embellishment.  Cut out a cookie cutter die cut in a shape coordinating with the small gift to be attached (ex: heart shaped locket – use a heart shaped cookie cutter to create a die cut).
• Stamped:  Another method of using cutters to decorate cards is to make a potato stamp.  You can also make a stamp from Styrofoam or a sponge.  Find the instructions at the link listed below:
  • 
    http://www.marthastewart.com/270459/potato-stamping?czone=crafts/craft-card-making-center/card-occasions&czone=crafts/craft-card-making-center/card-occasions&center=276974&gallery=275074&slide=270459
    
• Stationary:  Glue mini die cuts around the edges or in the corners of a sheet of blank paper to create a border for your own unique stationary.
• Window:  Trace a shape on the front of the card and then cut it out with a craft knife to make a window.  Place a photo or a 3D sticker on the inside of the card where it shows through the window.

Thank you for reading my post. I hope you enjoyed the tutorial.  If you have any questions or something is not clear, please let me know so that I can improve the tutorial.   

Please take a moment to leave a comment and rate this post.

Thanks again. 

Cookie Cutters:  Not Just For Cookies Anymore! Post # 16:  Crafting With Food or Cookie Cutters as Food Shapers

Cookie dough and paper are not all you can cut with cookie cutters!  They also are great to make decorative shapes from food. 

I was going to do a photo tutorial on using cutters as food shapers, but when I went on-line to see what I could see I found so many great tutorials that I decided to give you the links instead.  Take a look at some of the sites – you will never look at a melon slice the same way again!!!

There are so many different ways you can use shaped food that I cannot have possibly thought of found a reference to of all of them.  I’d love to hear any ways you have used shaped food.  And if you have photos e-mail them to me at buggal1989@yahoo.com and I will add them to this post and give you credit.

So go ahead – - – Play with your food! 

Materials

• Food that can be cut into slices

Also Needed

• Mini or small cookie cutters
• Cutting board
• Plate
• Sharp knife

Instructions

1. Assemble materials.  Choose food that can be cut into about 1 inch thick slices.  Select a mini or small cutter that will fit on a slice of the food to be shaped.  For example a cake slice will accommodate a larger cutter than a slice of melon.  Wash your hands thoroughly before handling food.
2. Cut the food to be shaped into about one inch thick slices.  Fondant will be rolled out thinner.
3. Lay the food slice flat on a plate or CLEAN cutting board. Carefully place the mini cutter on the slice to maximize the number of shapes that can be obtained from each slice.
4. Press down and cut out shape. Remove cutter and the carefully lift and place on a plate.
5. Once all the food has been cut arrange the shapes on a platter or in a bowl.

Additional Notes

• Save the scraps of food to be used in another manner.  For example, if cutting out cheese shapes keep the cheese scraps to use as cheese crumbles on top of a salad or in a cheese ball and fruit scraps can be used to make frozen drinks or in a fruit salad the next day.

Shaped Foods

Below are some links I have found on using cookie cutters to shape food.  They tips range from using the cutter to make decorative accent pieces to using the cutter as a mold.  There is something for all skill levels.

Biscuits:  Use a floured cookie cutter to cut biscuits or rolls in cool shapes.  Make special shapes for holiday & event suppers:  hearts for Valentine’s Day or your anniversary, shamrocks for St. Pat’s, etc.

• Sweet biscuit wreath:
  http://www.foodnetwork.com/recipes/sandra-lee/sweet-biscuit-wreath-recipe/index.html
  

Breakfast Sandwiches:  Mold ground sausage into a simple roundish shape (ex: flower) and cook as usual.  Cut biscuits with the same cutter and bake.  Cook an egg in the cutter.  Cut a slice of cheese in the same shape.  When all parts are ready, assemble sandwiches for a special breakfast treat!

Cake & Other Dessert Shapes:  Use cutters to cut any food that can be made in a jelly pan or cut into slabs – - – brownies, cake, ice cream, etc.  Use as a mold and pack with Rice Krispie treats (wet your hands first).

• Serve cake in a way you may have never served it before – in shapes!  I can just see pound cake stars on top of cake scraps layered with strawberries and blueberries and then topped with whipped cream. How red, white & blue can you be?
• Use cutters to cut out dough other than cookie dough:  scones, doughnut dough. puff pastry and tiny tarts or pies.
• 
  http://www.ehow.com/how_7724487_use-cookie-cutters-cake.html
  

Cake Stencil, Reverse:  Use the cutter to make a reverse stencil.  Example:  place the cutter in the middle of a cheesecake then spread fruit filling around the cutter.  Carefully remove the cutter and leave a cookie cutter shape in the center of the cheesecake.  Place mini stars randomly around the cheesecake and then spread blueberry and cherry pie filling around the cutters either in stripes or an outer ring of cherry, then center of blueberry.  Then fill in the cutters with whipped cream, chill pie in the freezer for 30 minutes, and then carefully remove the cutters.

Cake Stencil:  While this idea is not cutting a shape from food, but is using a cutter to make a shape on top of food, I have included it in this category anyway.  Want a unique cake topper FAST?  Simply put an outline cookie cutter on top of the cake and sprinkle colored sugar, cake glitter, or sprinkles directly into the inside of the cutter.  You can also pipe in more frosting in a contrasting color into the shape. Mini cutters can be used for cupcake stencils.  Place mini cutters on top of cupcakes for décor and a favor. Or use a cutter to dust a plain cake with powdered sugar to create a lacy design instead of frosting.  A snowflake done this way is beautiful.

• 
  http://www.realsimple.com/new-uses-for-old-things/new-uses-kitchen/cookie-cutters-decorate-cakes-10000001551274/index.html
  
• 
  http://www.marthastewart.com/318926/crisp-sugar-doily-cookies?xsc
  

Cake Topper:  Trace a large cookie cutter on a sheet of very heavy cardstock (glue 2 sheets together or glue scrapbook paper to the cardstock) and add a large tab to the bottom of the shape.  Cut the shape out and then use markers, paints, etc. to decorate it (do not decorate tab).   Then insert the tab into the center of a frosted cake.  Use mini cutters to create cupcake toppers.  Either use the method above or make and decorate two shapes (one the reverse of the first) and glue the shapes together with a mini food skewer sandwiched between the shapes.  After the pick dries, insert into the cupcake.  You can use this method to make a set of picks depicting a scene (example:  pilgrims, Native American, pumpkin, turkey, etc.) for a cake topper.

Candy & Cake Molds:  For both candy & cake start by making a mold with a cutter (mini – candy, regular – cake) and aluminum foil (Wrap the bottom of a metal outline cookie cutter with aluminum foil, leaving top open.). Use mini cutters as molds hard candies.  Then fill the mold with ground up hard candies (Life Savers, root beer barrels, etc.) or cake batter and bake. Pop treats out of the mold when cool.  Insert a sucker straw into the mini cake to make a cookie cutter cake pop.  Also use mini cutter to cut out and make shaped petite fours out of cake batter baked in a jelly roll pan.

• Mini sugared jelly candles:
  http://www.countryliving.com/recipefinder/sugared-jelly-candies-3073
  

Chocolate Cutouts: Spread melted chocolate on wax paper.   When the chocolate is slightly set, cut shapes using cookie cutters. Let set up completely and then remove chocolate shapes to be used to embellish desserts.

• 
  http://www.ehow.com/how_2124911_make-chocolate-cutouts.html
  

Cookie Cutter Cut Brownies: Bake and then cut brownies in cookie cutter shapes or use the cutter to bake the brownies in – make a “mold”, spray the sides and bottom of the mold with vegetable spray, add a little more flour to the recipe, then pour and bake.

• 
  http://www.astray.com/recipes/?show=Cookie%20cutter%20brownies
  

Cool Whip:  Spread Cool Whip in a thick, even layer on a cookie sheet with sides or jelly roll pan.  Freeze.  Remove from freezer right before serving and cut shapes with a small or mini cookie cutter.  Place on top of a mug of hot cocoa and serve.  The shape can also be used as a decorative accent for cold pies.  Add  the shape IMMEDIATELY before serving (like cherry cheesecake).

• Cool whip hearts for cocoa:
  
  

Egg-tastic Breakfast: Simple to do and delicious to eat!

• Butter a piece of bread on both sides and lay flat on a plate.
• Then use your child’s favorite cookie cutter shape (or a shape to fit the season) and cut the center of the bread out.
• Place the bread outline in a hot, buttered skillet and give it a few seconds head start.
• Then crack an egg INTO the outline of the bread – the egg will spread out to fill the open shape (if your child does not like their egg with a runny center “pop” the yolk and hard fry it or scramble the egg before pouring it in the middle of the bread).
• Once the egg has cooked and the bread “toasted”, flip it over and let it cook & toast on the second side.
• Then toast the shape you cut out of the bread.
• Add it to the plate with some fruit slices cut with a coordinating shape and get ready for egg-tastic reviews!

Photo !: Make a CAKE TOPPER in a seasonal shape or make smaller ones as FOOD LABEL PICKS to let people know what's in the dip, etc. or to tell them the name of the the dish for a themed meal. Example" "Salty Sailors" (mixed nuts), "Ship's Timbers" (carrot sticks & pickles),, etc.

Food Label Picks:  Cut two cookie cutters shapes (one reverse to the other) from scrapbook paper glued to cardstock.  Then glue the two shapes together with a bamboo skewer (cut to the needed length) sandwiched between them.  Decorate the pick and the insert into a large piece of food (for example: Label a cheese platter with the type of cheese by inserting the pick into a large hunk of cheese.  Surround this with cubed cheese and crackers.).

• You can tint white fondant any shade using paste food coloring and fondant even comes pre-tinted in a variety pack in several color schemes (primary, pastel, earth tones, etc.).
• Simply roll out a thin layer of fondant and then using cookie cutter shapes that fit the occasion cut out fondant shapes.
• You can even create layers for a 3D effect; just slightly dampen the back of the shape so that it sticks to the larger piece of fondant.
• Use an imprint cutter to make fondant shapes with imprints.
• Apply a thin layer of cake glitter to dampened fondant to give the cut outs a little extra sparkle.
• 
  http://www.ehow.com/how_5852187_cut-fondant-shapes.html
  

Food Mold:  Cookie cutters can be used to mold almost any food that can be molded – - – hamburgers, ground sausage, cheese “ball”, cream cheese (hot pepper jelly “dip”), butter, custard, sticky rice, ice, etc.  Pack food to be molded into a cookie cutter, chill and then pop food out of the mold.

Fruit & Veggies:  Cut fruit & veggies into cool shapes for great decorative accent to salads, drinks, and garnishes. Start out with thin slices of fruit or veggie that can be sliced into “slabs” and your favorite mini cookie cutters. Then just cut and serve!  Think of almost white honeydew melon stars in a red, white & blue fruit salad or yellow, green & red bell pepper or cucumber flowers in green & other salads.   Potatoes can be cut into shapes and then fried for unique French fries.  Make frozen fruit pops – cut out larger shapes from watermelon or other fruits then place on a stick and freeze for a cool summer treat. I’ve posted some cool fruit and veggie “cookie cutter” foods on my Pinterest board.  Take a look!   Here are links to a really great site that has tons of ideas for carving watermelons using cookie cutters to make fruit shapes.

• Fruit shape for drink:
  http://snappygourmet.com/2011/09/02/go-blue-tini/
  
• Love Basket:
  http://www.watermelon.org/Carvings/Lips-and-Love-Basket-54.aspx
  
• Beach Bucket:
  http://www.watermelon.org/Carvings/CarvingsDetail.aspx?ID=4
  
• 
  http://www.annathered.com/2008/11/30/how-to-make-vegetable-flowers/
  
• Cut-Out Apple: 
  http://www.thecraftycrow.net/2011/08/back-to-school-ideas.html
  

Fruit Flower Bouquet:  Fill the bottom of a new, small clay flower pot with decorative rocks.  Place a piece of Styrofoam that reaches the top of the pot on top of the rocks. Fit parsley over the Styrofoam and secure with a “U” pin to resemble grass.  Cut fruit (kiwi, watermelon, apples, bananas, cantaloupe, etc.) into 3/4 inch thick slices. Then cut with mini flower-shaped, doughnut hole cutters (for centers of the flowers) and leaf-shaped cookie cutters.  You can also use mini ladybugs, bees, etc.  Insert skewers into the Styrofoam. Thread the fruit on bamboo skewers layering the fruit to create flowers. Add bees or ladybugs as accents.

• 
  http://www.watermelon.org/Carvings/Flowering-Garden-12.aspx
  
• 
  http://www.ehow.com/how_4611613_edible-fruit-flowers.html
  

Fudge Filled Cutters: Make fudge or white chocolate filled cookie cutters as gifts, place cards, party favors and more.  Tightly wrap the bottom of metal outline cookie cutters with aluminum foil and place on a cookie sheet.  Pour fudge or white chocolate mixture into the cutter and allow it to harden.  Decorate the top with sprinkles, crushed peppermints, etc. before it completely hardens.  If using as a place card pipe cookie icing on the top of the cooled shape.  Place in a clear cellophane bag and tie with ribbon that coordinates with your event/the season.  Attach a hang tag (can use the hang tag as the place card).

• 
  http://www.bettycrocker.com/recipes/cookie-cutter-fudge/2ce455b3-74f6-40d3-bdbf-2fbb1fa9b5d0
  

JELL-O Jigglers:  Make JELL-O Jigglers per the recipe on the box in a jelly roll pan and then cut out shapes using mini cookie cutters.  Eat as is or use them as accents on top of the whipped cream on a JELL-O dessert..

Meat & Cheese Appetizers:  Have the deli in your favorite grocery store cut pepperoni, hard salami, other hard meats and your favorite kinds of cheese into one inch thick slabs. At home use an assortment of cookie cutters to cut out shapes that fit the reason for your party (for example; hearts, clubs, diamonds & spades for a card party) and arrange on a tray. Serve with crackers.  Cut mini shapes of meat and cheese for a fantastic chef’s salad.  Cut sliced cheese with a cutter for a hamburger or sandwich!  Save the scraps to use in cheese balls (how about using a cutter to shape it?), crumble on top of salads, to use in cheese biscuits, etc.

• 
  http://www.ehow.com/info_8353112_meat-cheese-appetizer-ideas.html
  
• 
  http://www.bhg.com/halloween/recipes/halloween-recipe-ideas/
  

Mini Pizzas:  Use large simple cookie cutters to cut pizza dough into decorative shapes.  Then prepare per the recipe.  These can be a seasonal shape for a holiday party or in just about any shape for an everyday pizza treat!.

• 
  http://www.merrimentdesign.com/mini-pizzas-recipe-using-cookie-cutters-and-wheat-tortillas.php
  

Pancakes, Waffles & Toast:  How cute would heart shaped pancakes or toast be for Valentine’s Day?  Don’t have a pancake mold on hand?  Just cut the ALREADY COOKED PANCAKES OR WAFFLES OR TOAST into heart (or whatever!) shapes with cookie cutters (use your largest cutter that will fit on the pancake/etc.). You can also use a metal outline cutter to make shaped pancakes.  To prevent sticking, spray the edges and inside of the cookie with a non-stick vegetable cooking spray. Place it flat on a hot griddle. Pour the pancake batter into the cutter.  Do not remove the cutter until the pancake batter is set (but not completely cooked). Lift off the cutter and flip the pancake. For added fun, tint the pancake batter with food coloring paste.  Top pancakes with fresh sliced & sugared strawberries and whipped cream. Use fruit to fit the occasion, example: blueberries & strawberries for Fourth of July pancakes. Make your kids extra-special pancakes for their birthday, Christmas, or just because.

• 
  http://www.ehow.com/how_8224026_make-pancake-shapes.html
  

Pies & Pie Crust Cut-out or Accents:  Use your mini, mini cutters to cut shapes from the top crust of a pie for cute cut-outs or cut shapes from leftover pieces and then attach to the top of the crust with a little water for a raised pattern on top of your pie.

• Mini pie crusts:
  http://blog.catchmyparty.com/2011/09/06/tutorial-mini-lemon-tartlets/
  
• 
  http://www.hgtv.com/entertaining/make-a-cookie-cutter-pie-crust/index.html
  
• 
  http://allrecipes.com/howto/making-fancy-pie-crust-toppers/
  

Sandwiches:  Everybody loves small sandwiches at a party (my favorite is chicken salad!), so why not make yours extra special?  Make your sandwiches as usual and then use a sharp cookie cutter (metal are sharper than plastic) to cut out shaped sandwiches. You can get one to four mini or one large shaped sandwich from each sandwich, depending on the size of the cutter.  For tuna or chicken salad (other) sandwiches cut the bread first and then make the sandwich. Don’t reserve this idea for parties only – - – cut your child’s favorite sandwich into their favorite shape to make an everyday lunch special.  I have some sandwich cutters that cut two medium sized shapes from a sandwich with very little waste.  Dollar General and Wal-mart have these.  They work great on sandwiches and toast.  I love them.  “Reverse it up” by using these sandwich cutters to cut out pairs of cookies!

• Shaped sandwiches for Bento Box:
  
  
• Star shaped sandwiches: 
  http://www.karaspartyideas.com/2011/11/magic-themed-birthday-party.html
  
• Cutting bread with cutters: 
  http://www.ehow.com/how_5598348_cut-bread-cookie-cutters.html
  
• Cookie cutter sandwiches:
  http://www.squawkfox.com/2011/09/19/lunch-ideas/
  

Tortilla Chips:  Make homemade tortilla chips in cookie cutter shapes for that special party touch!  Preheat your oven to 350º F. Spray a baking sheet with olive oil cooking spray. Using 3″ to 4″ cookie cutters cut flour tortillas into shapes. Lightly spray the tortilla shapes with cooking spray. Place on baking sheets and sprinkle with salt to taste.  Bake the shapes for 5 – 7 minutes or until edges begin to brown. Transfer to wire rack to cool completely.

• 
  http://www.tasteofhome.com/Recipes/Spiderweb-Dip-with-Bat-Tortilla-Chips
  
• 
  http://beentherewipedthat.com/?p=477
  

Thank you for reading my post. I hope you enjoyed the tutorial.  If you have any questions or something is not clear, please let me know so that I can improve the tutorial.   

Please take a moment to leave a COMMENT & RATE this project. I LOVE, LOVE. LOVE comments!

Thanks again!

buggalcrafts

A garland hanging on the wall is my answer to having a seasonal tree.  I can have my “tree” AND not have my furniture crowded right out of the room!  And my two bull moose-es (meeses?) and one girl moose (moosessa?) can actually walk by it without knocking off a dozen things!  An added bonus is that it is safe from the tree eating cat!

Hanging the garland was the easy part, finding something special to put on it was another story all together!.  So I turned to my “Cookie Cutter Craft” tutorials for inspiration.   It was so super easy to alter the end product simply by changing the cookie cutters templates and the paper, fabric &embellishments used to seasonal patterns and colors.  Then follow the tutorial instructions and you have the perfect seasonal ornaments for your tree, wreath or garland!

I would like to share photos of the Valentine Versions of my “cookie cutter crafts” I created that with you today. The link for each tutorial is listed below each photo. Any special tips, instructions, etc. for creating the Valentine craft project are listed in the photo caption or in the description of the craft.  There are a couple that the tutorial will be published soon.  Please stay tuned!

Valentine Versions of My Cookie Cutter Crafts:

Photo 1 Heart Cookie Cutter Graland

Photo 1: Heart Shaped Cookie Cutter Garland:  Change the cutters to hearts, cupids, etc. and you have the perfect garland for your wall or seasonal tree.  The added bonus is that with this craft if you’d later like to use the cutters all you need to do is cut them apart!

http://buggalcrafts.wordpress.com/2011/12/29/cookie-cutters-not-just-for-cookies-anymore-post-1/

Photo 2 Cinnamon Dough Ornaments

Photo 2: “Cut-Out Cookie” Applesauce, Cinnamon, Salt, or Bread Dough Christmas Ornaments: The cinnamon ornaments smell wonderful for years!  And last forever (or at least 20 years)!  The applesauce ornaments are fragile if you make them thin.  Use seasonal cutters to make great ornaments, package decorations, etc.

http://buggalcrafts.wordpress.com/2011/12/30/not-just-for-cookies-anymore-post-2/

http://buggalcrafts.wordpress.com/2011/12/30/salt-dough-recipe/

http://buggalcrafts.wordpress.com/2011/12/30/cinnamon-dough-ornament-recipe/#comments

Photo 3: Quilted heart. I braided a fabric hanger for this ornament.

Photo 3; “Quilted” Cardboard Cookie Cutter Shape Valentine’s Ornament:  this ornament gives you the appearance of a sewn crazy quilt without the needle and thread!  All you need to make this ornament is a bottle of white glue, cardboard, and fabric scraps.

http://buggalcrafts.wordpress.com/2011/12/31/quilted-cookie-cutter-shape-christmas-ornament/

Photo 4: Scrapbook Paper Backed Cookie Cutters

Photo 4: Scrapbook Paper Backed Cookie Cutter Valentine’s Ornament:  Enhance a plain cookie cutter by backing it with seasonal scrapbook paper and adding embellishments if desired.

http://buggalcrafts.wordpress.com/2012/01/01/cookie-cutters-not-just-for-cookies-anymore-post-4-cookie-cutter-christmas-ornament/

Photo 5B: Close-up of baking utensils.

Photo 5: Valentine’s Baking Wreath:  This wreath just came together once I realized that I had all the elements already made and I just needed to put it all together.  It’s perfect in my kitchen!

http://buggalcrafts.wordpress.com/2012/01/02/cookie-cutters-not-just-for-cookies-anymore-post-5-not-just-another-cookie-cutter-wreath/

Photo 6: Cookie sheet with homemade foam cookies.I pnched a white foam heart, then glued it to tan craft foam and cut it out with decorative scissors and glued a pink or red small heart punch to the center.

Photo 6: Heart Shaped Valentine’s Cut-Out Cookies on Copper Cookie Sheet:  Simply by using homemade heart shaped cookies and lace for a hanger & bow this ornament just screams Valentine’s Day!

http://buggalcrafts.wordpress.com/2012/01/03/cookie-cutters-not-just-for-cookies-anymore-post-6-gingerbread-cookies-on-copper-cookie-sheet/

Photo 7: Heart Shaped Stuffed Felt Ornament

Photo 7; Fabric or Felt Cookie Cutter Shapes Valentine’s Ornament: I don’t sew but this is an easy ornament to make simply using glue.  You can use fabric glue, but I just used white craft glue!

http://buggalcrafts.wordpress.com/2012/01/04/cookie-cutters-not-just-for-cookies-anymore-post-7-stuffed-fabric-or-felt-cookie-cutter-shape-christmas-ornaments/

Photo 8: Heart Shaped Paperbag Backed Felt Ornament

Photo 8: Ladybug Paperbag Backed Foam Ornament

Photo 8: Paper Bag Backed Foam or Felt Cookie Cutter Shapes Valentine’s Ornament:  Create ladybugs or hearts for your tree from craft foam or felt.

http://buggalcrafts.wordpress.com/2012/01/05/cookie-cutters-not-just-for-cookies-anymore-post-8-paper-bag-backed-foam-cookie-cutter-shape-christmas-ornament/

Photo 9: Heart Shaped Paper Bag Ornament

Photo 9: Paper Bag Valentine’s Cookie Cutter Shapes Ornament:  Use a plain brown wrapper to make a really cute heart (or other seasonal shape) to decorate with fabric or paint.  Hang on your tree, in a window, or use the shapes to make a wreath.  To make the fabric covered heart shown above make a pattern with a large heart cookie cutter.  Cut out a heart shape from red fabric and glue to a paper bag.  Double the paper and trim around heart leaving a two inch boarder.  Stuff and glue or sew together.  When dry, pink around the edges.  Add “stiches” with a marker or glitter glue.  Embellish as desired.

http://buggalcrafts.wordpress.com/2012/01/05/cookie-cutters-not-just-for-cookies-anymore-post-9-paper-bag-cookie-cutter-shape-ornament/

Photo 10 Paper Cut-out Cookies

Photo 10: Paper (Scrapbook, Construction, Wrapping, Etc.) Valentine’s Cut-out Cookies:  This is a great craft for kids.   A great use for old greeting cards or kid’s Valentines.  This craft is very inexpensive too if construction and “found” paper are used.

http://buggalcrafts.wordpress.com/2012/01/08/cookie-cutters-not-just-for-cookies-anymore-post-10a-paper-cut-out-cookies-construction-paper-wrapping-paper-scrapbook-paper-cardstock-sandpaper-greeting-cards/

Photo 12 Play Box Decorate box to resemble a stove

Photo 12B: Fill box with baking utensils.

Photo 12: Cookie Cutter Crafts For Kids:  The sheer range of crafts that kids can make with cookie cutters is staggering.  Take a minute (or three!) and take a look at these crafts that are kid friendly.  This is a busy box I designed and made using a photo storage box (substitute a shoe box) and a kid’s baking set from Bed, Bath & Beyond.  Keep this box in the kitchen to entertain your little one while you cook.  You can also put together your own baling set with a small rolling pin, felt with “cookies” cut out & mini cookie cutters, cookie sheet made from a silver metallic poster, and wooden spoon.  Customize the kit for the season with seasonal cookie cutter shapes.

Tutorial pending.

Photo 13: Food Shapers: Your cutters don’t even need to leave the kitchen for this “craft”.  Craft with food!  Cut decorative shapes from food to serve as accent pieces.

Tutorial pending.

Photo 14: Hand-decorated Greeting Cards

Photo 14: Greeting Card Decoration:  Add a few extra special touches to blank greeting cards and you have a beautiful handmade gift for your child’s teacher or a good friend.

Tutorial Pending

Photo 15: Cookie Cutter Shaped Note Cards

Photo 15: Cookie Shaped Note Cards: An alternative to making a hand decorated card is to make a shaped note card.  Trace a cutter that “fits” the recipient (ex: football for a sports fan, rooster for chicken lover, etc.), trace it on a note card, then cut out the shape and embellish.

Tutorial pending.

Photo 16: Cookie Cutter Shaped Note Pad

Photo 16: Cookie Shaped Note Pad: Make a cute notepad as a little special gift for someone special.  Add some favorite saying or scriptures for that extra special touch.

Tutorial pending.

Photo 17: Heart Shaped Cut-Out Cookies

Photo 17  Cut-Out Valentine’s Cookies:  Don’t stop with crafting up a batch or two of foam cookies – break out your favorite recipe (or try mine) and roll out some edible cookies.  Don’t have time to make up the dough?  Then add a couple of ingredients to refrigerated cookie dough and get RAVE REVIEWS!

http://buggalcrafts.wordpress.com/2012/01/17/cookie-cutters-not-just-for-cookies-anymore-post-12-cut-out-cookies-holiday-or-no-occasion-at-all-make-your-own-cookie-cutters/

Package Decoration & Name Tags: Make these little for your next event to get custom made themed name tags!  Great for any occasion!  To add a little pizazz to your gift wrapped package or gift bag, make a custom combination package decoration and name tag.  You can make seasonal shapes or select a shape that “fits” the recipient. Example: For a crafting supply basket use a pair of scissors cookie cutters.  For a new baby use a ducky cutter and some of the gift wrap leftover from wrapping the package.  For a end-of-the-year gift for your child’s teacher use an apple cutter.  Go a step further and tie a cutter and several die cuts made using the cutter in coordinating colors to serve as a package decoration and bonus gift!

Party Favors: Give cookie cutters as party favors for a wedding or baby shower for a gift your guests will use for years to come!  Combine them with a blank card to make a place tag.

Souvenirs & Special Occasion Reminders:  Instead of collecting thimbles on vacation, stop by a shop that sells baking supplies & cookie cutters and get a unique cutter.  This is something you can use and will remind you of your vacation every time you make cutter with that cutter.  Cookie cutters are inexpensive to collect.  Most are less than $5 each.  So each year around Christmas add a cutter to your collection that represents a special event from that year: baby rattle for a new baby in the family, pair of bells for a wedding in the family, school bus for a child’s first year in school, ect.

Stencils:  Before you buy a stencil or if you can’t find the stencil you need, take a look at the cookie cutters you have on-hand.  Simply place the cutter on paper and trace.  Or to make a durable template, trace the cutter on a thin piece of plastic (I found a package of five plastic binder dividers for 50 cents around the start of school.  This could make a ton of stencils.

Thank you for reading my post. I hope you enjoyed the links to my Valentine’s craft projects.   If you have any questions or something is not clear, please let me know so that I can improve the tutorial.   

Please take a moment to leave a comment and rate this post.  I really LOVE comments!

Thanks again. 

buggalcrafts

Cookie Cutters:  Not Just For Cookies Anymore! Post # 13: Cookie Cutter Die Cuts

This is maybe my favorite way to use my cutters (besides baking that is).  There are so many ways to use die cuts in your everyday life!

I don’t have a personal die cut machine (yet!) so when I need a die cut shape I turn to my extensive collection of cookie cutters.  I have been collecting for over 20 years and have a wide variety of cutters both seasonal and “everyday”.

This is the perfect way to put that collection of cookie cutters to use outside the kitchen!

There are lots of different ways to use die cuts.  They are perfect for many arts & crafts projects and for use in the classroom.  Great for any season or holiday!

I’ve already covered some uses for die cuts in craft projects in previous “Not Just For Cookies” posts – gift tags and holiday decorations.  But there are lots of other ways to use die cuts.  Your imagination is the only limit to the number of uses.  The more you use your cookie cutter die cuts the more uses you will find for them.

• Use cookie cutters to make heart shaped Valentine’s cards, shamrock shaped decorations for the windows for St. Pat’s Day, red & white & blue stars to hang in the windows for the Fourth of July, turkey shaped place cards for Thanksgiving, or gift tags at Christmas.
• Think of how impressed your scrapbook friends will be at your Christmas Crop when you show off a double page spread with photos of you and your kids making cut-out cookies with a scrapbook border of the same shapes (in mini form) that you are cutting out in your photos!
• Use jumbo shapes to make a die cut photo “frame” and then cut out a same shape smaller size photo to mount on the “frame”.  How cute would an elephant be with a photo of your child riding a elephant at the circus?
• This is a great rainy day activity for kids.  Let them use cutters and paper to cover an entire wall with a storybook scene.  Or make stars for their bedroom ceiling out of heavy cardboard.  Paint them with glow-in-the-dark paint for maximum effect at night!

Bulletin boards

Cards

Gift tags

Party & holiday decorations

Photo frames or accents

Place cards

Scrapbooking

Themed name tags

And much more!

Materials

• Acid free scrapbook paper and cardstock or construction paper
• Thin cardboard
• Embellishments 

Also Needed

• Scissors
• Pinking Shears
• White craft glue
• Cookie cutters

Die Cut Instructions

1)    Assemble materials.

2)    To make your own die cuts all you need to do is make a template by tracing around the cookie cutter on poster board or other thin cardboard and cut the shape out.

a)    The side of the cutter (cutting or blunt) you trace will determine whether you template is a fat simple shape or a more narrow detailed shape.  Experiment with both sides of the cutter to achieve the effect you desire.

b)    You can also trace the inside of an outline cutter to make a slightly smaller die cut in the same shape.  For example:  Trace the outside of the cutter on cardstock to make a photo “frame” and then trace the inside of the cutter on a photo to make a same shape smaller size photo to mount on the larger die cut.

c)    Cut as closely along the trace line as possible.

d)    If the cutter has intricate details use a small pair of scissors.

3)    Store die cut templates in a coupon organizer. One template is a lot easier to store and tote to that scrapbook crop than a lot of cookie cutters!

4)    When a die cut is needed, pull out the template and trace on acid free cardstock or scrapbook paper, then cut out and you have your very own handmade die cut.

a)    To avoid leaving trace lines on the front of your die cut, trace the template on the back of the paper.  Make sure you turn your template backwards to the way you want it to face so that the finished die cut faces the way you want it to.

5)   Embellish the die cut with acid-free pens & markers, stamps, glitter, buttons, stickers, trims, etc. to add detail to your die cut.

6)   Create special effects to your die cut: cover with vellum or tissue paper, layer with a smaller same shape die cut (this is where those nesting cookie cutter shapes come in handy!), etc.

Thank you for reading my post. I hope you enjoyed the tutorial.  If you have any questions or something is not clear, please let me know so that I can improve the tutorial.   

Please take a moment to leave a comment and rate this post.

Thanks again. 

Depending on the side (cutting or blunt) of the cutter you use determines if you have a “fat” shape or a thinner more intricate shape.

Making fall cookies with MeMe. Bake these for all seasons: Valentine's, Mardi Gras, St. Pat's, Easter, and so on...

Cookie Cutters:  Not Just For Cookies Anymore! Post # 12: Cut-Out Cookies, Holiday or No Occasion At All & Make Your Own Cookie Cutters

by an invertebrate cookie cutter collector!

 The traditional cookies people think of when you mention Christmas Cookies are usually cut-out sugar cookies or gingerbread cookies.

This is a great project to do with your children – young and old.  I am including my family’s recipe for sugar cookies below with tips based on over 200 years of cumulative baking experience.  And check out my tips for improving store bought sugar cookie dough too!

Did you know cookie cutters can be handmade simply if you don’t have the cutter you want?

Handmade Cookie Cutters

 No one (Not even me and I have collected cutters for more than 20 years!) can have every cookie cutter they need on-hand when they need it.  Here are 2 simple ways to make that “cutter” yourself!

Instructions 

Cardboard Template: One quick and easy way is to use simply make and use a cardboard template.

• Find a large, simple picture of the shape you would like (for example; in a coloring book) and cut it out.
• Then trace the shape onto cardboard and cut that out too.
• Place the cardboard on the rolled out cookie dough and trace around the shape using a knife, then lift carefully and place on a baking sheet to bake.

Disposable Aluminum Pan: To make a cookie cutters with a more complex shape use a disposable aluminum pan to make a temporary cutter.

• Find an image that fits your need.  The more detailed the harder it will be to make this cutter.  Cut the image out.
• On the bottom surface of the pan trace the shape desired and cut it out.
• Smooth out the aluminum with the blunt side of the scissor’s blade.
• Cut one half inch strips from the remaining part of the bottom of the aluminum pan.
• Flatten out the strips with the blunt side of the scissor blade and then mold them around your shape. Caution, edges are sharp.
• Glue the strips to the edge of the aluminum shape.  What glue you use is dependent on the use of the cutter.  TO cut clay then the type of glue does not matter.  If using them to cut cookie dough, then use something that has a  “food safe” claim (like Gorilla glue).
• When properly dry, your cutter is ready to use.
• Place your homemade cookie cutter on rolled out cookie dough and press down lightly to cut your shape out.  Then bake cookies per recipe.

Aluminum Flashing:  The web site below has a great tutorial by suganspyyce on Craftster.org about making your own cookie cutters from a roll of aluminum flashing found in the roofing section.  The tutorial is concise and very easy to follow.  It is definitely something I’d like to try.

• 
  http://www.craftster.org/forum/index.php?PHPSESSID=9epmo3f342nall542mkf48mdl4&topic=319753.0
  

Drinking Straws & Foil Pans:  Another great resource is this site on making miniatures for doll houses and other uses by Lesley Shepherd on About.com!  Meticulous attention to detail is paid in making these custom cutters.  The photo tutorial is great and really helps you to understand the steps to take.  Again a method to try out for the future!

• 
  http://miniatures.about.com/od/toolsforminiatures/ss/cookiecutters.htm
  

Drinking Straws & Foil Pans:  Another great resource is this site on making miniatures for doll houses and other uses by Lesley Shepherd on About.com!  Meticulous attention to detail is paid in making these custom cutters.  The photo tutorial is great and really helps you to understand the steps to take.  Again a method to try out for the future!

•  
  http://miniatures.about.com/od/toolsforminiatures/ss/cookiecutters.htm
  

Now, on to the main part of the show or:

 How to Make Cut-out Sugar Cookies:

A Recipe with Tips & Insights from Over 200 Years of Combined Baking Experience

as told to me by my Grandmother, Great-Aunt & Mother

1)  Make the dough the day before & refrigerate it overnight (or for at least 2 hours).  It rolls out much better cold.  Take only half of the dough out of the refrigerator at one time.  This dough can be refrigerated in a tightly sealed zip lock bag for up to one week. Do not freeze.

a)    If you don’t have time to make the dough from scratch, you can dress up store-bought sugar cookie dough.  I have found store-bought sugar cookie dough is not stiff enough to make roll & cut out cookies on its own.  It just sticks to everything!  But with a couple of additions you can make some great “homemade cookies”.

b)   Let the dough come to room temperature. Then add 1 tsp. each of vanilla & almond flavoring. Mix the flavoring in with your CLEAN, floured hands.  Next add flour until the dough is stiff (see step 4).  Then refrigerate for at least 2 hours and then prepare and bake per the instructions below.

2)  Pre-heat the oven to 350 degrees while allowing all the cold ingredients to come to room temperature.

a)    When all the ingredients are at room temperature; cream the shortening and the sugar.  Next add in eggs, milk, & flavoring.  Don’t skimp on the vanilla & almond flavoring, it’s the key to this cookie’s great taste.

b)   The ingredients will mix more evenly if at room temperature.

c)    Use Crisco sticks, they look like fat butter sticks & are found in the baking aisle.  These are so much easier & less messy to use than solid shortening in a can.

d)    If you use Crisco in a can fill the measuring cup with boiling water first & allow it to warm the cup.  Then drain & measure the solid Crisco.  The Crisco should slide right out of the warm cup.

3)  You can also tint the dough different colors by adding food coloring drops or paste to the mix before adding the flour.  Make green shamrocks for St. Pat’s Day or pink hearts for Valentine’s Day.

4)  Add flour slowly using your CLEAN hands to knead the dough into a smooth ball.  Do not over mix.  The dough is ready to roll when it is stiff.  You should be able to roll a pinch into a ball with your fingers without it sticking to your fingers.  If it does add more flour.  This recipe takes more flour than you would think.  Then divide it into two portions and refrigerate.

a)    These are crisp cookies. To make them soft-baked, add more milk & use less flour.  You may not be able to roll them out, but can drop them on the baking sheet by spoonful & then decorate with colored sugar or sprinkles.

5)  Take one portion of the dough out of the refrigerator when you are ready to bake. Take a softball size amount of dough and roll this out on a floured surface (or pastry cloth) to a 1/4 inch thickness.

6)  Cut cookies out with floured cookie cutters.  Place cutters carefully on the rolled out dough to get the most cookies out of one rolling as possible.  Re-rolling makes the dough tough.

a)    This dough also works great with cookie presses.  Cookie presses are very easy to use. My son & granddaughter easily made these at age 2.  Give your little ones a full soda can (flour it) & let them roll out their own dough & make memories.

b)   Take a bouncing ball size amount of the dough and roll it into a smooth ball.  Then press the floured stamp down on the ball “squishing” it to make semi-flat cookie with an impression on top.

7)  Place cookies carefully on a baking sheet sprayed with a non-stick cooking spray.  I like Air-Bake insulated baking sheets as the cookies will bake more evenly & not burn on the bottom.   It helps if you have 3 or 4 baking sheets so the sheets can cool before you place the raw dough cookies on it (if the sheets are hot the dough will “melt” slightly & the cookies will lose their shape).

8)  Sprinkle with colored sugar, cinnamon sugar or other cookie toppings before baking.  This is the fun part!  Sprinkle a reindeer shape with cinnamon sugar & add a red hot nose to make a cute Rudolph!  Let the kids use their imaginations.  Or plan to frost the cookies after baking & cooling.

a)    Make your own colored sugar:  Pour sugar in a glass bowl then add food coloring or paste drop by drop mixing it in the sugar thoroughly with a spoon.  Add tint slowly until you reach a shade slightly darker than the desired color.  Let dry thoroughly.  It will dry a lighter shade.  Make it darker than the shade you want as it is very easy to add more sugar when it’s dry and lighten the color.  Make this the day before so it will be very dry and sprinkle easier.

b)   Make your own cinnamon sugar:  Mix powdered cinnamon in sugar to desired taste (I like a lot of cinnamon, so my cinnamon sugar is dark.  But don’t add too much cinnamon as it won’t’ sprinkle well.).

c)    Store both in an airtight container.   I like to save my empty spice bottles for this as you can sprinkle from the container.

9)  Bake cookies 10 to 12 mins. or until lightly brown.  If you are using a dark cookie sheet, it will take less time.  On your first batch keep a close eye on the cookies & adjust the time for your oven.  Remove cookie sheets from oven & place cookies on a cooling rack. 

10) After cooling you can top plain cookies with icing or frosting.

a)    To make icing mix powdered sugar, food coloring & a few drops of water at a time until a smooth consistency is reached.  The icing will harden as it dries.

11) This recipe makes a LOT!  Third the ingredients to make fewer cookies.  These cookies freeze well.  I have kept them up over six months in an airtight container (so the cookies do not absorb odors) in the freezer. Freeze them unfrosted.

Thank you for reading my post. I hope you enjoyed the tutorial.  If you have any questions or something is not clear, please let me know so that I can improve the tutorial.   

Please take a moment to leave a comment and rate this post.

Thanks again. 

I love to decorate cookies!

Cookie Cutters:  Not Just For Cookies Anymore! Post # 10C: Craft Foam “Cut-out Cookies”

Foam Valentine "Cookies"

Assorted Foam Christmas "Cookies"

Materials

Also Needed

Instructions

Make Cookies: See the post “Not Just For Cookies Anymore! Post # 10A: Paper Cut-out Cookies” for instructions on making “cookies”.  Follow the instructions substituting the term “craft foam” for “paper”.  Project specific directions are listed below.

 Alternative Method:    This method involves using a set of nesting shapes.  The larger one is the “cookie” and the smaller the “frosting”. A photo tutorial is posted below. 

Photo Tutorial:

Step 1: Gather supplies.

Step 2 Lay Out To Maximize Foam Use

Step 3: Select a smaller nesting shape to cut the "icing" part of the cookie.

Step 4: Trace & Cut Out "Icing" Shapes

Step 5: Trim The Edges of "Icing" & "Cookie" As Needed.

Design 1: Cut 3 thin foam strips and glue down. Punch ½ inch hearts from two or more colors of craft foam and arrange in rows as shown. If you don’t have a heart punch use a round hole punch instead.

Design 2: Simply add hearts in one or more colors.

Desgin 3 Photo !: Using a smaller nesting cookie cutter than the one used for the "cookie" as a guide, trace the inside and the outside of the cutter. Thie will give you a "icing" border to cut out.

Desgin 3 Phot 2: Fold the foam and snip close to the line. You will want to save the middle of the white heart.

Desgin 3 Photo 3: Glue "icing' outline to the "cookie".

Desgin 3 Photo 4: Free hand a smaller "icing" heart from the middle of the outline "icing" heart. Glue it in the middle of the "cookie" and add a free hand or punched heart to the center.

Desgin 4 Photo 1: Cut a small square about the size of the "O" you want to make. Punch a hole in the center or the square.

Desgin 4 Photo 2 Trim around the square to complete the "O". Cut a thin strip of foam and then cut into smaller pieces to form and “X”. You can also use foam alphabet stickers.

Desgin 5 Photo 1: Use white buttons for the stripes on a red foam candy cane.

Finish Project: 

• For a realistic “icing” gleam apply a thin layer of Foam Glue over the “icing” and then sprinkle very fine white glitter over the glue.  Allow to dry and it’s ready to use!

Notes:

• Foam Glue bonds craft foam together in a superior manner.  I prefer it for all my white glue needs.  I use Foam Glue from Wal-Mart and Creatolgy Foam Glue from Michaels.    Both are EXCELLENT products!
• Oriental Trading Co. has some very nice foam “cut-out cookie” for both Christmas and Valentine’s Day and several gingerbread kits.  The ones I have tried are almost all of a very nice quality and very affordable.  As an added benefit all the cutting is done for you.  You simply assemble them and decorate!  The kits come in packages of 12 and usually have 3 designs.  But with a little bit of imagination and some supplies of your own, you can have 12 different cookies!  I am a “Top 10 Reviewer” on orietlatrading.com and have posted reviews on the kits I have tired (Christmas cut-out cookies and gingerbread) with photos of how I customized the kits.  Please check it out!  Most of the kits were still available at the time of this post.

http://www.orientaltrading.com/gingerbread-man-rolling-pin-ornament-craft-kit-a2-48_3434-12-1.fltr?Ntt=foam+gingerbread

http://www.orientaltrading.com/happiness-is-homemade-gingerbread-ornament-craft-kit-a2-48_4699-12-1.fltr?Ntt=foam+gingerbread

http://www.orientaltrading.com/christmas-sugar-cookie-magnet-craft-kit-a2-48_4148-12-1.fltr?Ntt=cookies

http://www.orientaltrading.com/ui/browse/processRequest.do?requestURI=processProductsCatalog&sku=48/5973

Cookie Cutters:  Not Just For Cookies Anymore!

This continues the post on Paper “Cut-out Cookies”.  Clink on the link below to view that tutorial.  In this post the use of ephemera in making paper “cookies” is discussed.  This category of cookie crafts will be continued in “Post # 10C: Craft Foam Cookies”.

http://buggalcrafts.wordpress.com/2012/01/08/cookie-cutters-not-just-for-cookies-anymore-post-10a-paper-cut-out-cookies-construction-paper-wrapping-paper-scrapbook-paper-cardstock-sandpaper-greeting-cards/
.

Take the use of ephemera in this craft project a step further and create a true “memory craft”.  Simply choose a “paper” that has a special meaning to you and a cookie cutter that fits the theme.  Take the time to “journal” significant information about the ephemera and what it means to you on the back of the ornament.

Ephemera can also be used to create Scrapbook Paper Back Cookie Cutter Ornaments.  Simply use an ephemera item in place of the scrapbook paper.  Clink on the link below to view that tutorial.

http://buggalcrafts.wordpress.com/2012/01/01/cookie-cutters-not-just-for-cookies-anymore-post-4-cookie-cutter-christmas-ornament/

Some paper or cardstock or cardboard ephemera examples are listed below.  This is of course not a list of every ephemera item it is possible to use.

Ephemera are transitory written and printed matter not intended to be retained or preserved.                                                                    

Wikipedia

 Examples of Ephemera

• Advertisements
• Baby books
• Baseball cards
• Book, loose pages of a
• Brochures
• Bulletins
• Calendars
• Child’s picture storybook, loose pages of a
• Church bulletins
• Coloring book pages
• Greeting cards
• Hymnals, loose pages of a
• Invitations
• Journals
• Letters
• Magazine pages
• Manuscripts
• Maps
• Newspaper announcements
• Posters
• Pregnancy or First Year calendar
• Programs
• Re-claimed gift wrap from baby shower, etc.
• Sheet music
• Stamps, cancelled
• Tickets
• Transcripts

 Materials

• Tan or light brown cardstock or heavy construction paper for the “cookie”
• White or light colored construction paper or cardstock for the “icing”
• Assorted color construction paper, scrapbook paper and thin craft foam (to punch)
• Ephemera: re-claimed wrapping paper, letters or other documents, cancelled stamps, etc. for backing or the “icing”
• Trims: ribbon, jute, rick rack, lace, etc.
• Embellishments:  jingle bells, buttons, sequins, googley eyes (for gingerbread people), mini candy canes, foam or paper punches, etc.

Also Need

• Simple shaped cookie cutters, nesting/non-nesting
• Scissors
• Pinking shears & other decorative scissors
• Elmer’s glue stick
• Elmer’s white school glue
• Cotton swab or paint brush
• Small container for glue
• Hole punch
• Glue Dots (optional)
• Assorted punches (optional)
• Coarse glitter (optional)
• Very fine white glitter (optional)
• White paper plates

 Costs

• I had all the materials on-hand so this was a FREE craft for me.
• The cost of the project depends on the type of paper used.
• I would recommend using scrapbook paper and cardstock for these ornaments for esthetics.  Scrapbook paper and cardstock used the project would be dependent on the number of ornaments you would like to make between and could be $1 or less for one or two ornaments up to $10 for dozens.  Wait until paper and cardstock are on sale or use a coupon to reduce the cost of these ornaments.
• Use of ephemera would be based on the cost of making a colored copy of irreplaceable items that you wish to retain the original of: old photos, baby book entries, journal entries, letters, etc.

Instructions for Making Ephemera “Cookies”

See the previous post “Not Just For Cookies Anymore! Post # 10A: Paper Cut-out Cookies”(link above) for instructions.  Project specific directions are listed below. 

1. Choose Your Paper:  You can make these with almost any type of paper or cardboard ephemera.  Some materials you can use are listed at the beginning of the post.  Almost any paper or cardboard item can be used.  For the examples I used re-claimed gift wrap, a coloring book page, and a loose page from a children’s book.
   1. To re-claim gift wrap flatten and fold it into squares as the presents are unwrapped.  Store it in a plastic tote or in file folders store it in a plastic tote or in file folders labeled with the pertinent information about the occasion (date, and stories about the event, whose present this wrap came off of, etc.). Cut the re-claimed paper in shapes that “matches” the design of the paper; for example: Cut stars and rocket ships out of paper with and astronaut design.
   2. When using ephemera items that are irreplaceable and that you wish to keep the original intact, make a color copy of the item and then use the copy (check the ink for colorfastness if you plan to use Mod Podge.  Some inks may run.).  For example: If you would like to make package decorations for the family for Christmas using a letter written by your great-grandmother, determine how many usable cookie cutter shapes you can get from a copy and then make as many copies of the letter and use them so the original remains intact.
   3. Choose Your Cutter.  When using ephemera items select a shape that fits the theme of the item.  Choose a cutter that is large enough for the text/image/design that you want displayed to fit inside the cutter.   It is best to use an outline cutter for this project so you can see that what you want displayed on the ornament is visible inside the shape.  For example: A newspaper birth announcement could be enlarged and then made with a teddy bear shape large enough for the whole announcement to fit within the cutter outline.  If the item itself is too small to fit inside the cutter, glue it to cardstock and the trace and cut the shape.
   4. Trace The “Icing”:  The “icing” part of the “cookie” will be cut from ephemera.  Arrange the cookie cutter on ephemera item carefully in order to maximize the use of the design/text of the item.  Move the cutter around until the pattern of gift wrap, text you would like highlighted, photo elements you would like to display, etc. are clearly visible inside the cutter and then trace the shape.  This is different than the last post’s instruction where you place cutter to maximizing the use of the paper.  You can also use the ephemera as a backing for the ornament.

Decorating Instructions For Ornaments Pictured:

1. Giftwrap Bear:  You save that baby/wedding/etc. paper and don’t really have a plan to use it!!!  So here is a way for you to use the paper.  And if the baby is 17, go ahead and make one of these memory ornaments for their first Christmas tree away from home!  I used baby shower paper as the “icing”.  Mine was some vintage paper I had on-hand but you can re-claim giftwrap from a family/friend shower.  As the design did not fit within the cutter horizontally, I turned the cutter so the “BABY” design is vertical.   Use ribbon from a baby shower gift as the hanger (I used narrow lace).  Save the table scatter from the baby shower to embellish the ornament – I used some collected from past showers I attended.  Write the birth announcement details or a message for your child on the back with a permanent marker.  Use a silver metallic marker (Sharpie) for dark paper and a brown marker or ink pen for light paper.  Use these ornament to create a unique and highly personal “Welcome Baby” wreath for your daughter – use paper saved from her baby shower for this child and the paper from your shower when you were pregnant with her.
2. Tree:  For the “icing” I used a page from a coloring book that was already colored.  I moved the cutter around until I was satisfied with the design inside the cutter.  Coloring pages need to be reinforced by gluing them to cardstock.  I choose to cut the tree out before reinforcing it on green cardstock.  Then I trimmed it and left a green border.  You can also roughly cut around the traced shape and then glue it to cardstock and then trim it the reinforced shape.  To embellish the shape, I threaded a Christmas tree pony bead on raffia and then threaded the ends through a hole punched in the top and tied it off as a hanger.  Secure the pony bead to the ornament with a Glue Dot.   I tied some short pieces of raffia on the hanger and frazzled them.  This would be a great place to use curling raffia if you have it.
3. Egg:  You can either use the ephemera item as the “icing“ on the “cookie” or as  a backing for the ornament.  For this ornament  I used a card as the ephemera item and traced the message on the card for the backing of the “cookie”..  Choose a cutter that is large enough to fit the message that you want displayed.  After cutting roughly around the egg shape I glued it to scrapbook paper.  Because the message I used was on cardboard already I did not have to reinforce it before gluing it to the paper.  If you are using paper (like a letter) glue it to a thin piece of cardboard and rough out the shape with scissors.  Then glue the reinforced message to the scrapbook paper and then when dry, trim on the trace line.  Gluing the ephemera item to the scrapbook paper before trimming ensures that both shapes match perfectly.  I then glued some trim to the front and back.  When using text test the ink on a scrap piece with glue to see if the ink is color fast.  If it is not, then use tape runner or a cool melt glue gun to attach embellishments.  I found this out the hard way and you can see where the ink smeared.  To finish off the ornament I tied a bow on using a string of small beads.  As it is hard to keep a bow tied with a bead strand tied, secure the bow to the ornament with a Glue Dot to keep it in place.    When using the ephemera item as backing you can also create the “cookie” effect by tracing the cutter shape out of the scrapbook paper, cut it out, and then glue it to tan or brown cardstock and trim the edges leaving a border.  Next glue the shape cut from the ephemera to the back of this “cookie”.  There will be a brown border around the edges of the ephemera.
4. Star:  To make this star I used a book that has songs with the musical score.  I traced the shape and then went back over the trace line with a colored pencil and widened and darkened the line to create a border.  This border helps define the shape.  To embellish the ornament I added some gold plastic musical note mini Christmas ornaments.  This would be a great gift to give to fellow choir members.
5. 5.    Butterfly:  I used a children’s book page to cut the “icing” shape from.  I don’t have any embellishments that fit the theme or shape, so this ornament has a simple bow.  It would be cute to use one or two book beads or buttons to embellish this ornament.

Thank you for reading my post. I hope you enjoyed the tutorial.  If you have any questions or something is not clear, please let me know so that I can improve the tutorial.   

Please take a moment to leave a comment and rate this post.

Thanks again. 

Move the outline cutter around until the text, photo element, desgin, etc. that you want to showcase is displayed.

Cut out the traced shape.

Glue the ephemera shape to scrapbook paper and trim. An alternative is to trace and cut a "same shape" out of scrapbook paper and glue it to tan cardstock so the cookie cutter shape witl have a "cookie" border. Then glue the epemera shape to the back of the "cookie". There will be a tan border on the back as well as the front.

Choose decorative trim for the ornament. Punch hole and add hanger.

Rolling Dough with Perfection Strips on Silicone Mat

Cut out Shapes

• perfection strips or rolling pin with rings
• parchment paper or silicone mat
• cookie sheet

Chill dough if the recipe calls for chilling. This is very important. Your dough will be very sticky and uncooperative if it is not chilled properly. Place dough on parchment paper or a silicone mat. Roll dough between perfection strips (Strips of plastic that come in various thickness) or roll with a rolling pin that has rings attached. Both perfection strips or the rolling pin with rings will make the cookies be an even thickness every time. Cut out the shapes, leaving 1/2″ all around each cut-out. Remove excess dough and transfer parchment paper or silicone mat to a cookie sheet.

Finished cookies – notice the dreidels and Jewish stars to keep everyone happy

I know that Christmas is over but you still have New Year’s coming and many parties probably await you this weekend. My mom would often make a batch or two during this week. Why not? She ran out of time before Christmas Day, so what’s the big deal, make them in the week in between! Just don’t tell anyone.

I did make these on Christmas Eve, along with another requested batch of Hello Dolly squares (they always go quick) and the 4 loaves of traditional Polish Bread that is my Grandmother’s recipe. Sorry I’m a little late in getting this to you.

Before this recipe, I was never a fan of cut-out sugar cookies. Any recipe I encountered came out too thick or too sweet or both.

Many of you know I went to Parsons School of Design, majoring in Communication Design. For many years, including my 4 years, the Chairman of the department was this wonderful, little (he was short) man named John Russo. He made sure he knew every student in his department. He loved to draw and produced these crazy drawings (I’ll have to show you later) and often converted each student into some type of bird. He made me a peacock. I could never quite figure out if that was good or bad. I have still kept in touch with him until just a few years ago. I should check in with him again. Now he lives in PA and is in his late eighties or early nineties.

So at Christmastime, he would have his wife make these cookies and instead of using cutters, he would spend time hand cutting each one of us as birds and then he made a huge display of them right by the elevators on the department floor. He would put a hole in the top of each one and hang them with a ribbon on push pins. Besides the amazing fact that he would take the time to do this, they were also delicious!!

Light and crisp – I guarantee you – this is the BEST sugar cookie you will ever eat!

ROLLED CHRISTMAS COOKIES
makes 3 1/2 dozen

1/2 cup unsalted butter
1 cup sugar
1/2 tsp. vanilla
1 egg, beaten
2 cups flour
1 tsp. baking powder
1/4 tsp. salt

Cream butter thoroughly. Add sugar gradually and then add vanilla and egg. Beat until light. Sift together all dry ingredients and blend into batter. Remove batter from the bowl, wrap in plastic wrap and chill for several hours. On a lightly floured pastry cloth, roll out 1/8” thin, cut, place on a greased or Siltpat lined cookie sheet. Decorate with colored sugars and bake at 325 degrees for 12 – 15 minutes. Or bake them plain and decorate them afterwards with colored icings. That is what Russo would do.

Store in a wax paper lined tin at room temperature.

The original recipe – signed with love – from Russo

Once they’re all baked, the three of us sit at the dining table over an old, busy tablecloth (she would hate for it to be seen publicly, which is why it’s a good thing I’m anonymous). And for an hour or three, we decorate. She usually frosts while he and I sugar. This year, I simply did the arranging and took pictures between “accidentally” getting frosting on my thumbs.

I apologize for the poor quality of the images. I was trying to take them quickly. Falling behind in this operation creates disaster and tremendous ribbing. Plus, when it comes to the three of us, I’m the least proficient in the kitchen, so I stay the hell out of the way.

I also apologize if the images posted weird. I’m still learning WordPress.

Cookie Dough . . . that almost looks like ice cream

Star Wars Cookies

Only a Few Done

Still Early

Several More Finished

The Finished Products

I know some people are big fans of gingerbread. (Dad) These are not exactly gingerbread cookies. Just nice spice cookies. But festive and tasting of the holidays, none the less.  (And by “tasting of the holidays” I do not mean pine trees. Not delicious I assume. I promise not to try it, Tim.)

Speaking of pine trees. (Or “Christmas Trees”, as my Floridian friend likes to call EVERY SINGLE LIVING PINE TREE IN THE NORTH.) Real or fake for Christmas? It’s ok. . you can tell me. . I promise not to judge. . too much.

I am a fan of real trees. I do not care for the fake. They look bad, do not smell good, are less eco friendly, and rob you of the holiday tradition of going to pick out the perfect tree. (In my opinion, of course) I also find them harder to decorate. The ornaments never want to stay on their pathetic branches.  My family and friends know of my love of the real trees. And although I can forgive them for their fake trees, I do not forget.

I used to have a fit every year when my parents decided to switch to a fake tree. I was a teenager and therefore, extra dramatic. But that fake tree sucked! And still to this day my dad has a fake tree. I’m not sure how he sleeps at night.

There is a great Christmas tree farm near us and every year my husband and I have a tradition of going out and scouting out a perfect little tree and cutting it down ourselves. (The carnage!) Or rather, Tim cuts it down and I tell him what a good job he is doing while he cusses out the extra hard tree trunk and the extra dull saw while getting mud on his jeans and coat. See. . holiday memories. Ahhh.

Real tree or fake, I hope you have a great Christmas. Enjoy your day and your family and most of all, the good food!

Mele Kalikimaka!

Brown Sugar Spice Cookies

1 1/2 sticks unsalted butter

1/4 cup shortening

1 1/8 cups brown sugar

1 egg

1/2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/2 tsp baking soda

4 cups flour

Mix butter and shortening together. Add brown sugar. Mix well. Add egg. Add vanilla  and spices. Mix well.

Add flour and baking soda. It will come together into a thick dough.  Roll out on a lightly floored surface to 1/4 inch thick sheet and cut out with your favorite cookie cutters. (Or refrigerate or freeze. . let come to room temp before using)

Bake on a parchment lined baking sheets at 350 degrees for 15-18 minutes depending on the size of your cookie cutters. Allow the cookies to cool completely before icing them.

I know this picture is a bit blurry but I had to share it with you. It’s our Christmas Squirrel. I think there needs to be a children’s book about him. Isn’t he so adorable? Just makes me wanna eat him up. . . ummm. . .actually we did. Poor Christmas Squirrel. Bad ending to the children’s book, I suppose?

I bake a lot. (ya think?)  Sometimes I get so involved in holiday baking and candy making that I have way too much to even distribute to friends and family.  Sometimes I spend so long in the kitchen in a single day that my feet hurt as though I have been wearing high heels in a 5k. (Probably not a good idea, by the way.) Sometimes my jeans feel too tight cause I have eaten enough fudge to choke an elf.

Really I enjoy the baking and candy making. A lot. (Don’t let me fool ya.) . But once in a while I think, wouldn’t it be nice to skip all that kitchen time and lay on the couch with my husband watching National Lampoon’s Christmas Vacation and Dicken’s Christmas Carol and a slew of other Christmas viewing, while some one is in my kitchen making me these and these and these.  (I like candy.) (Ok, who am I kidding? I like cake and cookies and brownies and pie and pastries, too)

This year I have scaled back my holiday baking since many people in my world just are not eating a lot of that sweet stuff these days. No one wants tight jeans. Tim and I chose to make some simple cut-out cookies instead. Of course, I turned a simple batch of cut out cookies into making SEVERAL flavors of dough plus icing in a zillion colors.  Then we spent most of an entire day rolling out, cutting out, baking and decorating 11 dozen cookies. My husband is a cookie champ. (True story.) It was a nice festive way to spend the day with each other.

So today I am going to share the sugar cookie and icing recipe with you. Maybe you want to spend a day in the kitchen with your favorite loved one and make enough cookies to guarantee Santa is so full he passes out in your living room on Christmas Eve. Gotta try and catch that cat burglar somehow.

(Don’t worry. . a spice cookie recipe is soon to follow.)

If you still have any baking left in you this week, I highly recommend these sugar cookies. They are super easy and not crunchy. (which I do not care for in a sugar cookie) The icing takes a couple of ingredients that may not be in your pantry but they are easy to come by and if you want to spend any time actually decorating these cookies this icing works fantastic. (I recommend making the icing first.)

Cookie Decorating Icing

3/4 cups water

1/2 cup meringue powder (you can buy it at Michael’s but most grocery stores carry it in the baking section, also)

9-10 cups powdered sugar (depending on how thick you want it)

1/8 cup light corn syrup

1 tsp vanilla extract

1/8 tsp almond extract

1/2 cup vegetable shortening

In a stand mixer combine the water and meringue powder at low until combined. Then turn the speed  up to high and whip until stiff peaks form. The mixture will double in size as it whips. It takes about 8 or 9 minutes. SLOWLY mix in powdered sugar a cup at a time. It seems like a lot (and it is) but it will absorb the meringue and condense down a bit as it mixes in.

After all the powdered sugar is incorporated add the corn syrup, vanilla, almond and shortening. The icing will become smooth and shiny as it mixes.

You can color it however you like. I recommend using the food coloring gels you can find at Michael’s. Wilton brand. They make very intense colors and you don’t need to use much. I usually divide the icing in to several bowls and make several different colors.

If you want the icing stiffer you can add powdered sugar a little at a time until you achieve the right consistency. The same is true if it is too thick, add a teaspoon of water at a time to thin it out.

DO NOT REFRIGERATE THIS ICING. It will get very hard and will be impossible to decorate with. It can sit in an airtight container at room temperature for a week. If you have extra after decorating your cookies it freezes well, just let it come to room temp before trying to use it later.

I doubled the icing batch since I was making a lot of cookies. . .but it was too much for my mixing bowl to handle. It was a giant mess. I don’t recommend it.

Sugar Cookies (Cut-out)

3 sticks unsalted butter (room temp)

2 cups powdered sugar

1 egg

1 tsp vanilla extract

1/2 tsp almond extract

4 1/2 cups flour

pinch of salt

In the bowl of a stand mixer cream the butter until pale yellow. SLOWLY incorporate the powdered sugar. (It will make a big mess if you try to add it too fast) Add the egg and vanilla and almond.  Carefully add the flour and the salt and mix until the dough has come together. The dough will be thick. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes. I prefer to let it sit in the fridge overnight. (Most cookie doughs are better if they have a night in the fridge before you bake them.) You can refrigerate the dough for several days if necessary or even freeze it for a few month, just make sure you let it come to room temperature before you try to roll it out or it will just crumble.

Roll to about 1/4 inch thickness and use your favorite cookie cutter to cut out your cookies.

Bake on a parchment lined baking sheet in a 350 degree oven for 15-18 minutes depending on how big your cookie cutters are.

Enjoy your holiday baking. . .or your time on the couch watching Clark Griswold!

On Tuesday (before the pie crust problems), I started making cookie dough for cut-out cookies, as my family calls them. Officially, they’re just sugar cookies, and though we primarily make them at Christmas time, we often make them for Valentine’s day and sometimes for Halloween, when we use appropriate cookie cutters and icing colors. Just on a random note, here in AUS, they eat biscuits for dessert, but they use “cookie cutters”. At least, I haven’t heard them call them biscuit cutters, yet. Maybe Americans invented cookie cutters… I don’t know.

The making of the cut-outs went well, even though a few flies had to be swatted away. As we mixed up the dough, I let all the kids try the dough, and they enjoyed that. As I recall, they were watching Pete’s Dragon (I introduced them to that movie, I absolutely love it) at the time, but Sadie finds the Gogans to be scary, and came over to visit me in the kitchen. Actually, she wanted me to come sit with them for the “scary” part, but I was covered in cookie dough and not about to abandon my post. Instead, she stayed to cut out a few cookies, and then went back for her favorite part of the movie (when Doc Terminus gets sent through the roof, with his foot attached to a rope that’s tied to a harpoon). She laughs hysterically, whenever she watches that part.

The cookies came out fine, but I discovered that we didn’t even have enough cooling racks for all of them, so I’m afraid I went on another shopping trip before dinner, to pick up another cookie tray, cooling rack, spatulas, and a few other things. I really need the proper tools to work with, you know. When I arrived back, there was a glorious sunset shining through the clouds, so I ran outside to take some pictures. Later, everybody got to try a piece of a cookie, and voted them wonderful, but since there were so few of the cookies (I only made 1 or 2 batches, I forget exactly), I insisted they save the rest for the next day, to put icing on them.

As you’ll already have discovered, I got a serious knock to my cooking confidence, when the pumpkin pie crust started giving me trouble, but I eventually recovered. It was also suggested to me that pie crust can react differently, depending on the temperature and humidity. So, remember that… pastry can be moody.

Before I forget, here’s the recipe, with American measures.

~

Cut-out Sugar Cookies

1/2 cup margarine (or butter), softened

3/4 cup sugar

1 egg

3/4 tsp vanilla

2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

Cream butter, add sugar, beating until light and fluffy. Add egg and vanilla, mixing well. Combine flour, soda, and salt; add to creamed mixture, blending well. (Dough will be very stiff)  Roll portions to 1/8 inch thickness.

Bake at 375°F for 8-10 min.

Notes: Don’t be surprised if you have to hand mix the last bit of flour into the dough, whether with a spoon or your actual hands. Also, if you like your cookies to be soft, then make sure you keep an eye on the oven and don’t even let the bottoms of the cookies get brown. We pull them out before they even get lightly tan on the bottoms. These can turn into crackers, fast, if you overdo them at all.

Serves: 5 dozen (not sure I agree with this)

~

The following morning, I intended to make up some press cookies, let the kids see what a cookie press is like to use, and then I’d have both cut-outs and press cookies all ready to ice. And the results would be that I could take both kinds of iced cookies to the Wed. night party, along with the pumpkin pie.

Things started out well, with the margarine and sugar going together just fine. But Kit was helping, so I’m still debating whether she could’ve possibly miscounted the eggs, but I don’t think she really did. We planned to double the recipe, though, so we had to pay close attention and make sure we didn’t miss something.

Then we got to the end of the recipe, where it called for mace. I’ve been over this several times on this blog, so I’m not going to explain what mace is again. But I haven’t been able to find any here in Australia, so I would half to replace it with nutmeg. 1/4 teaspoon of mace is equal to 1 teaspoon of nutmeg. So, the recipe called for 1 teaspoon of mace, so we would have to put in 4 teaspoons of nutmeg. And then I remembered that we were making a double recipe, so yes, you’ve got it right. We put in EIGHT teaspoons of nutmeg. Used up all the rest of the nutmeg in the bottle, and I’m afraid I was giggling the whole time, I thought it was so funny how much we were using. The dough ended up looking like I’d used whole wheat flour.  : )

The last item to put in is always the flour, so I started counting carefully, as I needed seven cups and each one takes a while to mix in. This dough is supposed to be quite stiff, too. I am sure that I counted them correctly, so which is it? Did I miscount, or was it the weather, or perhaps I guesstimated wrong on the margarine? Or it could just be that the flour is slightly different.

But rather than leave out extra flour, I was sure I could mix it in, when I really should’ve left some of it out. And the result was, I packed the cookie press and prepared to show Mrs. B and the kids how a cookie press works. I explained as I went along, turned the “knob” on the top of the press and… crumbly dry pieces of dough came through. After several tries, the same thing happened, and I was in danger of breaking my hand, or at least worsening my carpal tunnel issues.

Mrs. B had to take them somewhere, so I was left alone to wrestle with the dough and see if I could fix the problem. I was frustrated and infuriated over the problem, as you can imagine, because I’ve been making these cookies for, what, fifteen years or more? I don’t recall ever even burning a pan of cookies in my life, but maybe that’s because my mom would never let a batch go to waste, just to teach me a lesson, or anything like that. But here I was, with dough that was too dry and unworkable, and what was to be done.

Yes, I knew my experiments were unlikely to work, but I tried. Obviously, I should’ve stuck with one batch of cookies, and then I wouldn’t have wasted an entire bottle of nutmeg, either. That part of it really annoys me, despite the fact that nutmeg isn’t THAT expensive.

So, I added a little water to the batch, and got rid of the really dry parts, but it was still too thick. I managed to get out about 16 cookies before my wrist was in danger of breaking again. But the ones I got, they wouldn’t separate from the machine, I had to rip them off the bottom of the press. It just wasn’t working.

I then added a little more water, risking making the mess worse, but it was worth a try. Of course, the result was a rubbery, sticky mess that I could barely get into the press, much less out. Then, I decided, for kicks, to see if I could roll the dough out and use cookie cutters on it. But the rubbery mess wouldn’t roll thin, and the attempt at baking some of them, well, that didn’t work either. So, to my great annoyance and regret, I had to throw all that dough away. I don’t think I’ve ever done anything like it, before. It just about killed me to do it.

Just so you know, this press cookie really is very easy, and if you live in the U.S., you shouldn’t have any trouble finding mace with the spices, next to the nutmeg and ginger (I’ve also found out that my Christmas package is on the way, with a bottle of mace included, for future cookie attempts). But if you don’t like the taste of nutmeg, then don’t try ‘em, because you won’t like the taste of mace, either. I use an old-fashioned aluminum press, made by the Mirro company. You can often find them in thrift stores or even antique stores. I know, because though we inherited two from my grandmothers, I bought several more (for my brothers’ someday-wives) from those places.

But you can use a more modern type of cookie press, that will have a cool button, instead of a twist knob, kind of like the ones you’ll find on a glue gun. My cousin has one, as I recall.

Again, don’t let my experience keep you from trying out this recipe (if you have a cookie press of some kind), as I said before, I’ve NEVER had trouble with it before.

~

Press Cookies

1 cup margarine

1 cup sugar

2 eggs

1 tsp vanilla

3 1/2 cups flour

1/4 tsp salt

1 tsp mace

Pack cookie press, press out cookies, bake at 450° for 6-8 minutes.

Notes: Again, underbake them. Or stalk the oven while they’re in there. If they even start to get the least bit brown on the bottoms, pull them out of the oven.

~

After that, I had to wait a few hours before I was even willing to consider using the mixer again, to make icing for the cookies. But it had to be done, and I wasn’t going to be beaten by whatever brownie or pixie was determined to jinx my cooking.

Having promised that we’d ice the cookies, I looked in the fridge and… suddenly couldn’t remember whether we usually use butter or margarine for it. Yes, total brain fart. I decided to go ahead and use butter, and halfway into making the icing, I remembered that my family uses margarine. Why? Because our icing always starts off white, and obviously, if you use butter, the icing will be pale yellow.

It’s a simple recipe, but I thought my kids would find it unusual, because no matter whether they’re making cakes or cookies, their icing always seems to be on the liquid-y side. Of course, before making it, I had to translate my recipe.

~

Icing

1 stick to 2 lb sugar

1 tsp vanilla

milk to consistency

~

Notes: That’s confectioner’s sugar in the U.S., icing sugar in AUS.

I know, fancy recipe, isn’t it? As any American knows, our butter and margarine comes in 1/2 cup sticks. So, this recipe works with either butter or margarine, your preference as to color or taste. If you’re icing cut-out cookies (or cake), you want the icing to be pretty thick, while if you’re icing press cookies, you want it a little more runny. We usually make icing for the cut-outs and then “water it down” with milk, so we can dip the press cookies into it.

As the butter comes in long blocks (not a square, but not a stick), and then the bag of icing sugar wasn’t full, nor did I know how much a full bag would translate to in pounds, I just played it by ear. And my first guess had too much milk, so thankfully, I found another bag of icing sugar to add to the mixture, eventually reaching a consistency that would allow me to spread it with a knife. Maybe I used a little too much icing sugar, because the sprinkles didn’t stick very well at first. We added green food coloring to one bowl and left the other bowl white. I hadn’t realized, but all we had were pink sprinkles or sprinkles that looked like metal ball bearings. Hence, the cookies that look like Christmas occurred on Valentine’s Day.

After all the cut-outs were iced, I milked down the green icing and dipped my fifteen press cookies into it. I think I added too much milk, so they didn’t get a lot of icing on them. Anyway, the family was able to get a good idea of what press cookies are supposed to look like. And they taste great, though I can tell by their taste that it must be that there’s too much flour in them. They should be lighter. For their size, I think they’re too heavy. Or something like that.

Finally, I wrapped up the cookies I was taking to my party (which ended up getting cancelled), and did my best to cover all the cookies with lids or plastic wrap, as the flies were VERY interested in these treats. But in the end, they were boxed up and put away, where we’ve all enjoyed eating them. I hope to have another go at some of them, some time in the New Year.

These easy-to-make chocolate cut-outs can be used to create so many wonderful Christmas treats.  Here, I used Christmas Linzer Cookie Cutters to make fun Christmas sandwich cookies.  These rich, cocoa-flavored cookies just might be your family’s new favorite cookie!

INGREDIENTS:

• 1/4 c. margarine
• 1/2 c. brown sugar (packed)
• 1/4 c. cocoa powder
• 1 T. milk
• 1/4 t. baking soda
• 2/3 to 1 c. flour

DIRECTIONS:

• Preheat oven to 375 degrees
• Beat together all ingredients but soda and flour, mixing until smooth and creamy.
• Add soda and flour.  Add flour until dough can be handled and rolled into a ball.
• On a lightly floured surface, roll out dough and cut. Place cookies on ungreased cookie sheet.
• Bake for 5 to 6 minutes.
• Allow cookies to cool on cookie sheet completely.
• Gently remove  and decorate. I used Wiltons Candy Melts between my sandwich layers, but you could use frosting as well

My thoughts:  These have such a wonderful cocoa flavor and they are very easy to make.  They roll out nicely and bake without rising too much.  If you are using a Linzer cutter, make sure you don’t roll your dough too thin- the top cookies (the ones with the shapes cut out) may break once they are baked.  Thicker worked better for me.

Also– this is a small batch of cookies.  If you are making sandwich cookies like mine you will only get about 20 cookies.  You can easily double the recipe for more though.  I hope you and your family love these– enjoy!

As a child, one of my favorite holiday traditions was making sugar cookies with my mother. Some years we made cookies at Christmas, Valentine’s Day and Easter. She collected cookie cutters for the occasion, now I keep the bulk of her collection–along with my own cutters–displayed on my kitchen counter in a glass jar.

Her cookie recipe is adapted from the Deluxe Sugar Cookie (aka “Mary’s Sugar Cookies”) from the old Betty Crocker Cookbook. Our family prefers a leaner cookie, so Mom halved the soda. Because our child is peanut allergic, we steer clear of nuts and nut extract. Therefore, I’ve adapted the recipe by subbing lemon for the almond extract.

We’re also steering clear of food dyes, so this year we went with a lovely white granulated sugar that looks like snow.

Ours is a small family but with a big sweet tooth. To spread the recipe out, I divide the dough into four batches and freeze for use later. This is a nice way to keep cookies available year round. Also, if you work full time, you can mix the ingredients up at night and then freeze them for another evening or on the weekend. Spreading the steps out makes the process seem a little easier on busy schedules.

No cookie cutters on hand? Just roll the dough into cylinders before chilling and then slice, top with sugar, bake and serve.

Yield varies according to size and shape of cookie cutters, but count on about 4 to 5 dozen

Ingredients

1 cup softened local butter
1 1/2 cup confectioner’s sugar
1 egg
1 tsp. vanilla or vanilla extract
1/2 tsp. lemon extract
2 1/2 cups flour
1/2 tsp. soda
1 tsp. cream of tartar

Granulated sugar (with which to decorate)

Method

Combine butter through lemon extract. Mix well. In a separate bowl, combine flour, soda and cream of tartar. Add dry ingredient mix slowly to the butter mixture. Cover bowl and place in refrigerator for at least 3 hours. (It is at this point that you can divide the recipe for freezing. Well covered, it will keep in the freezer for up to three months.)

Preheat oven to 375. Cover pans with a sheet of parchment. Divide dough into fourths on a lightly floured sheet of wax paper or parchment. Place another piece of paper on top of the dough Roll the dough until it is between 1/8 and 1/4 inch thick. Working with the cutters–but not yet cutting into the dough, arrange the shapes so as to maximize the coverage area. Cut into the dough and then remove each cookie carefully, placing them on the parchment covered pans. Sprinkle with sugar. When working with small children, excess sugar can be “swept” up from the pan using a small kitchen brush.

Bake approximately 8 minutes or until the edges begin to brown. Remove from oven and allow to cool a moment before moving the cookies to a rack.

Photos

Butter et al, before meeting the dry ingredients. Using local foods like butter and eggs will yield a brighter mix.

This batch came out a little too dry, so I added a bit of water until the texture was right.

This dough actually sat in the freezer a couple of days. To defrost, leave it in your fridge.

Rolling pin, parchment or rolling pin, wax paper. Either combo will work for rolling out the cookies. Just sandwich the dough between two sheets as shown here.

Taking the time to find a good position for each cutter will cut down on your rolling pin time.

Of course, kdis don't want to wait for the careful alignment of cutters. Let 'em at it.

White sugar can be as special as any colored bits. Think of it as snow--and be glad for the lack of sketchy dyes in your diet.

You can trim the paper to fit. It'll look less messy and cut down on the risk of fire in your oven. (I cut this paper right after doing the photo.)

When it came to waiting to taste one of these, I had as much trouble waiting as the kid.

This time of year sweet plates can be picked up for a song. I paid $1 for this one at Walgreens. It'd make a honey of a gift, filled with homemade cookies.

Ready for tea time.

More recipes…

Thanks so much for your visit today. You’re invited to subscribe to the RedWhiteandGrew.com feed and to follow me on Facebook and Twitter.

Margaux says…

I saw this recipe in a Martha Stewart Living holiday issue ages ago…probably around 2000 or 2001, and I’ve been making them every single year since.  I think this is the best shortbread recipe I’ve ever had, probably because of the addition of almonds, which I love.  Plus, shortbread is my mom’s favorite cookie, and she loves almond, too, so even if I didn’t want to make these it wouldn’t matter because she requests them every year.  She just asked me tonight if I was planning on making “those shortbread stars,” while looking at me with eyes that said “you’re making those shortbread stars,” and it made me realize I should probably write a post about them with enough time for people to make them for themselves.  Trust me, your family will thank you.  Luckily, I happened to have photographed a plate of them last year!

I usually make a double recipe because they tend to disappear fast. And of course, you don’t have to make stars…you can make any shape you want!

Almond Shortbread Stars

2 sticks softened unsalted butter
1/2 cup blanched almonds, pureed
1/2 cup sugar
1 tsp almond extract
2 cups flour
1/4 tsp salt

Whisk together flour and salt in bowl. Whisk together sugar and almonds in another bowl. Beat butter in stand mixer with paddle attachment until light and fluffy. Add sugar/almond combo and beat until combined. Add almond extract and beat again. Add flour mixture and mix until incorporated. Separate into 2 disks, wrap in plastic and refrigerate for at least one hour. Roll out into 1/4″ thickness. Cut out cookie shapes and place them on parchment lined cookie sheet. Bake 15-20 minutes, until golden. Carefully remove cookies to cooling rack. When still warm, toss in powdered sugar. Toss again when cooled.

Sugar Cookies. I think all holiday cookie trays should have sugar cookies on them. Be it spritz cookies, soft, pillowy sugar cookies, or cut out and decorated sugar cookies. Just something about them that people enjoy.

We are going to keep it a little easier than all those beautifully decorated cut-out sugar cookies. Those are wonderful and yummy, but oh so time-consuming. Not this year my friends. This year I’m making Lofthouse Sugar Cookies. The recipe calls for sour cream and gives the cookies a nice softness that you don’t normally get with cut-out sugar cookies. Make your own frosting, or use store-bought (I won’t judge!). Add some decorative sprinkles and you are all set!

Lofthouse Sugar Cookies
Adapted by: Authentic Suburban Gourmet
Makes 5 to 6 dozen

Dough:
1 cup butter, softened
2 cups sugar
1 tablespoon vanilla
1 1/2 cups sour cream
3 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 cups flour

Frosting:
1 cup butter, softened
1 teaspoon vanilla
4 cups powdered sugar
6 tablespoons heavy cream

Sprinkles/decorations (optional)

Do not preheat oven- dough needs to chill.

In a stand mixer, cream together the butter and sugar. Add in vanilla, sour cream, and eggs.  Let mix for 1 minute, then stop the mixer and scrape down the sides. Turn the mixer back on low-speed and add in the baking soda, baking powder, and salt. Add flour, one cup at a time. Once all the flour has been incorporated, turn off the mixer. Divide the dough in half, and wrap each portion in plastic wrap. Refrigerate at least 2 hours.

While the dough is in the refrigerator, make the frosting. In a medium-sized bowl, with a hand-held mixer, cream together the butter and vanilla. Add in the powdered sugar, one cup at a time, alternating with the heavy cream. Note: if you want to color your frosting, you can do so at this point. Once the frosting is fluffy, set aside.

After 2 hours, preheat your oven to 425 degrees and remove 1 portion of the dough from the refrigerator. On a flat surface, dust with flour. Roll out the dough to about 1/4 inch thickness. Using a cookie cutter, biscuit cutter, or a glass (looking for about 2 1/2 inches diameter), cut out your cookies. Transfer to a parchment paper lined cookie sheet, leaving 1 inch between cookies. Bake your cookies for 8-10 minutes, depending on the thickness. Remove from oven and let cool for 5 minutes. After 5 minutes, move cookies onto cooling racks and let cool completely (repeat with the 2nd portion of dough).

After the cookies have cooled completely, you can frost them and decorate them however you like. I went with red, white, and green sprinkles. Return the cookies to the cooling racks and let the frosting set, about 1 hour. Enjoy!

Sugar cookie dough- ready for the fridge

Time to bake!

Buttercream frosting

Made with love, not calories!

Believe it or not, this exists. Actually, being realistic, maybe there are several doable recipes out there, but I am writing today to share my mom’s INSANELY good sugar cookie recipe with those of you who might not have one of these in your recipe roster!

Mom’s Cut-Out Sugar Cookies

Ingredients: 

• 1 and 1/2 C. butter, softened
• 2 c. white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 c. flour
• 2 tsp. baking powder
• 1 tsp. salt

One of my lovely roommates is a pharmacist and wanted some pharmacy-themed cookies to bring in to her coworkers one day, so I used my Mother’s tasty recipe to cook up these little bad-boys!

I even used this recipe for the puppy party cookies!

So, take it, make it, and enjoy, I promise you will! They might not be perfectly fool-proof, but they’re definitely pretty close!  They’re easy and sooooo delicious!

Let me know if you use the recipe! Happy Baking!

In celebration of the wonderful season, we had the pleasure of attending a bon fire and a halloween party.  I really wanted to impress with my improving cookie decorating skills, but unfortunately I forgot how long it takes to work with royal icing. I managed to finish a few cookies to bring over, but if you really want to use royal icing, plan on making the cookies the night before.   Nevertheless, I thought that these were a perfect autumn treat- just a hint of spice, but enough to remind you of fall.  I’m hoping to make them again to take down for thanksgiving (especially because the 3 cookie cutter set I bought also came with a turkey!) Any icing will work for these, but if you plan on using royal icing check out my tutorial for instructions.

Brown Sugar and Spice Cookies

Makes about 40 cookies depending on the size of your cutouts

• 3 c unbleached, all-purpose flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp pumpkin pie spice
• 1/8 tsp nutmeg (freshly grated, if possible)
• 1/8 tsp allspice
• 1/2 c granulated sugar (I use sugar that I’ve stored vanilla beans in)
• 1/2 c light brown sugar (packed)
• 2 sticks butter
• 1 egg
• 1 tsp pure vanilla extract

Preheat oven to 350.

Whisk the flour, baking powder and spices, set aside.

Cream the sugar and butter. Add the egg and extracts and mix until well-blended.

Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. (The dough will be quite thick…you may need to knead in stray bits of flour from the bottom of the bowl by hand.)

Roll dough to 1/4 inch thickness and cut into desired shapes.

Place on a cookie sheet lined with parchment paper or a silicon baking mat.  Refrigerate or freeze tray for about 5 minutes if you want to insure that cookies will retain shape.  Bake for 10-12 minutes

Let cool on cookie sheet for 1 minute.  Then transfer to a cooling rack to cool completely.

Ice the cookies as desired.

Recipe barely adapted from Bake at 350°

On a side note, I was really excited about these containers.  40% off Hobby Lobby is the best…

Because my daughter is severely allergic to peanuts and because so many baked goods run the risk of coming into contact with peanuts when they are made, I do a lot of baking.  This way I can provide her with safe, but similar alternatives for class parties, birthday parties, etc.  Last year her class room mom told me she was purchasing big pumpkin cookies from a local bakery for the kids to decorate with frosting and sprinkles.  I didn’t have a big pumpkin cookie cutter, so I decided to cut out my cookies freehand with a knife.  They turned out pretty well. The cookies the room mom brought in weren’t nearly as big as mine, but I was happy to have discovered a new technique.  This year we have the same room mom, so I knew I didn’t need a really big cookie, but I couldn’t help making one anyway (for me, not for the class party).  I think this one is even bigger than last year’s.  I cut some additional smaller cookies out with a knife too just because I like their rustic, handcrafted look.

I think the Penzey’s no chill cut-out cookie recipe is key to the success of these cookies.  It’s a breeze to put together, very easy to work with and takes only about 6 minutes to bake.  Plus, the cookies are very tasty – decorated or not.