Hi Stamper’s! Well it’s cookie time – at least around here I have been making cookie dough and cookies using the Stampin’ Up! Sweet Pressed Cookie Stamps. The Occasions mini added 3 new designs – a flower, clover, and a bunny – ready for the spring. I made cookie dough last weekend and everyone at my PAWS downline meeting got to stamp a cookie and make a little cookie pouch to put it in –
This idea was shared at the Leadership conference. One problem with packaging cookies is that they have they leave a greasy spot on paper because of the butter in them so I thought this idea was really great. This was from Donna Griffith’s on stage presentation – she lined the Designer Series paper with wax paper – how do you do it – well it is easy – you use the multi-purpose adhesive sheets that we sell.
I cut the piece of Designer Paper to fit inside the 4×6 cello bag. Then cut a piece of the multi-purpose adhesive sheet to the same size. Peel one side off the adhesive sheet and adhere to the top of the Designer Paper (the side that you want to see). Now cut a piece of wax paper (I cut mine bigger this time). Peel off the other side of the adhesive sheet and add the wax paper on top of the designer paper. Use a bone folder or decor elements applicator to smooth out the wrinkles and then trim off the extra edges. Now you have wax paper covered Designer Paper and you can put your cookie on top without it staining the paper.
For this pouch – insert the wax covered paper into the bag, insert the baked cookie, punch two holes with the crop-a-dile, add ribbon, then add a tag.
I made cookies again this weekend to take to an open house on Sunday. While making them I took some pictures and here are some tips on what I did. First I used the Shortbread cookie recipe that comes with the Sweet Pressed Cookie stamps. I did have to add more flour to my recipe – I think I added 1/4 cup more. I live where it is humid and I think that is probably why I need more flour – that just my logical guess since Stampin’ Up! is in Utah and they said the recipe is perfect for them but their climate is much dryer than mine.
There is my cookie dough. Then what I do is put the extra sugar on a plate and I use a cookie scoop to make balls of dough – roll them in my hand, roll them in sugar and then put them on a tray. I roll all the balls and then stick the tray in the fridge to cool.
Last weekend I made them a couple of hours ahead and this weekend I made them the night before. I had to let them sit out a little longer this weekend so they would be soft enough to press. I use the cookie press to press each ball of dough – then I use a biscuit cutter to cut them into a nice circle. You don’t want to press them too thin though. And if you get one that doesn’t turn out – just roll it back into a ball, roll it in some more sugar and then do it again. If dough gets stuck in the cookie press use a tooth pick to get it out before doing the next cookie. I hand washed the silicone pieces but it says they are dishwasher safer. And then just wipe the wooden handle clean.
The cookies were really good. Have a sweet day!
Oh one more thing – when I came home last night – Ryan had been working on a school project – he has out card stock, snail, dimensionals, cutting mat and craft knife, paper trimmer, Stampin’ Write Markers, the gel pen, and lots of tools from Greg’s workshop. He is suppose to be finishing it today to take to school tomorrow – I’ll have to take a picture once the creation is complete – and I better check my supply of card stock and dimensionals to see how much he used.
