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Tuesday, December 20, 2011

Chocolate Gingerbread Cookies

Who can resist a gift of cookies?! Try my Chocolate Gingerbread Recipe with the Stampin' Up! cookie press. Then, fill a bag and give them in a decorated box.


Chocolate Gingerbread Recipe
1 cup butter
2 cups light brown sugar
1 tsp. each cinnamon & ground ginger
1/2 tsp. each allspice & salt
1/4 tsp. ground cloves
1/2 cup cocoa powder
1 tsp. baking soda
1/2 cup boiling water
1/2 cup fancy molasses
4 1/2 cups flour
Cream butter and sugar. Mix in all spices, salt and baking soda. Mix in cocoa, water and molasses. Gradually stir in 3 1/2 cups flour, 1/2 cup at a time. Continue adding flour 1/4 cup at a time until dough is stiff. Roll dough onto floured board and cut with cookie cutters or roll into balls and stamp with cookie press. Bake in 300 degrees F. oven for 10-15 mins. You can keep the wrapped dough in the fridge for 2 weeks.


Pleated Paper Lolli
Frostwood Lodge DSP 1 X 12
-score every 1/4 in. with the Stampin' Score tool
-accordion fold the strip and glue the ends together
-cut a card stock doily from Perfect Pennants die with the Big Shot-squeeze hot glue onto the card stock and press the pleated paper down to form the lolli
-hold until the glue cools
-use hot glue to adhere a punched glimmer doily to the top of the lolli
-adhere a Basic Rhinestone jewel to the centre and decorate your box





















Supplies
Stamps
-Bright Hopes set 122690
Ink
-Cherry Cobbler ink pad 119669
Paper
-Frostwood Lodge DSP 124002
-Marina Mist card stock 119682
-Silver Glimmer paper 124005
Tools
-Big Shot 113439
-Perfect Pennants die123126
-Doily Triple Layer die 122465
-Simply Scored tool 122334
Accessories
-Basic Rhinestones 119246
-Kraft Gift Box 124106
-Sweet Pressed Cookie Stamps 125152

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