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Saturday, January 30, 2010


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In addition to being a craft-nazi, I also love to bake. So when you love to be in the kitchen and have limited funds, making food gifts is the way to go. With Valentine’s Day just a few days away, you can make some easy and delicious cookies, and package them in boxes and bags perfect for the holiday.
The box is made from posterboard and then covered in scrapbooking paper. The template I used I found here and just made it for how big I needed it. Then I glued scrapbooking paper to the outside once the box was assembled.
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The cookies pictured here are sugar cookies and they are the easiest and yummiest cut-outs I’ve ever tried. The icing recipe that follows dries hard and shiny, making it a perfect recipe to stack your cookies. If you’re really not a fan of cooking or labor-intensive items, this cake cookie recipe is super easy, and takes no time and effort at all. Really really not a fan of cooking? Then head to your local bakery and snatch up some goodies and put them in homemade packaging. Your recipients will still thank you.
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Cut-Out Sugar Cookies
1 cup butter, softened
3 3/4 cups all-purpose flour
1 cup white sugar
1/4 cup heavy whipping cream
2 eggs
2 tsp baking powder
1 tsp vanilla extract
In a large bowl, cream together the butter and sugar. Add the eggs one at a time, then the vanilla and mix until smooth. Sift together the flour and baking powder and stir into the creamed mixture alternating with the heavy cream. Cover the dough and chill for 2 to 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters and place them 1 inch apart on the baking sheets. Bake for 12 to 14 minutes, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Makes approx. 4 dozen cookies.
Sugar Cookie Icing
1 cup confectioners’ sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp vanilla or almond extract
food coloring
Combine the sugar and milk until smooth, then add the corn syrup and extract until the icing becomes stiff. Add more sugar to thicken or more milk to thin.


Divide into seperate bowls and tint with food coloring. Let dry atleast an hour before stacking.


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