Thursday, December 25, 2014
Happy Christmas, One and All!
I think the main reason it took me so long to make these is that I really had NO IDEA what I wanted to do. I ended up resizing and re-doing a card a did a few weeks back ... just changed some of the elements to make it into a 5.25" square card .... Cutting out all those ding-a-ling pinecones was a labor of love, I tell ya ... they were too cute NOT to cut them out, though!
Stamps: Ornamental Pine, Good Greetings
Paper: Baked Brown Sugar, Whisper White, Gold Glimmer DSP
Ink: Early Espresso, Old Olive Blendabilities, White Signo Gel Pen, Whisper White
Accessories: Oval Framelits, Whisper White Embossing Powder, Burlap Ribbon, Old Olive Taffeta Ribbon, Woodgrain Textured Impressions Embossing Folder, Gold Sequin Trim, 1 1/4" Square Punch, Sponge, Impression Obsession Evergreen Trees Die
Stamps: Bright Christmas II (Holly Jolly Christmas)
Paper: Gold Glimmer DSP, Christmas Jingle DSP
Embellishments: Natural Chevron Ribbon (Point), Celebrations (Label 2), Holly & Jolly Embellishments (trees),
Font: Island of Misfit Toys
2 1/4 C. all-purpose flour
2 t. baking soda
1 t. ground cinnamon
1 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground cloves
1/4 t. salt
3/4 C. (1½ sticks unsalted butter, softened)
1 C. firmly packed brown sugar
1/4 C. molasses
1 large egg
granulated sugar (for coating cookies)
In a large mixing bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. In a separate large bowl, use a wooden spoon to cream the butter and brown sugar until smooth. Stir in the molasses and egg and mix until well blended. Gradually stir in the flour mixture until combined. Cover the dough and refrigerate it for at least 1 to 2 hours or until firm enough to roll into balls.
Heat the oven to 375 degrees. Use a teaspoon to scoop the dough out of the bowl, then roll it with your fingertips into balls that are about one-inch in diameter. Roll the balls in a shallow bowl of granulated sugar. Place the balls on an ungreased baking sheet, leaving 2 inches between the cookies. Bake for 6 to 9 minutes or until the cookies are crinkled and set.
Cool the cookies on the baking sheets for about 5 minutes. Using a metal spatula, transfer them to a wire rack to cool completely. Repeat until all the dough is used. The cookies can be stored in an airtight container in the freezer for up to 1 month and at room temperature for up to 1 week.
Special note: This is a recipe that does NOT double/triple very well. If you want to make LOTS of them, you should make a separate batch of dough each time.
Materials Used: Cricut, Cricut Very Merry Tags Cartridge, Cherry Cobbler Coredinations Cardstock, Gold Foil DSP, Silver Foil DSP, Gold-Striped Cello Bags, Gold Curling Ribbon
Have the Happiest of Holidays. Here's wishing you love, peace and good health for the upcoming year ... thank you for being part of my life. I am blessed to have so many wonderful friends!!