Hope you all had a wonderful weekend! I met up with my friend Sparkle on Saturday morning and we went to the aMuse warehouse sale!
We both picked up lots of great cling stamps…they were on sale for $1 each! I got lots of image stamps and sentiments to fill in gaps for images that I like to use, but never really know what I should say to go along with them!
I’m the featured designer today over at Unscripted Sketches as part of our Christmas in July celebration! I also shared a project, which is how to organize a cookie and recipe swap!
To view my questionnaire and get the details on my project, please visit the Unscripted Sketches blog! While you’re there, you can also check out all the fun things we’re up to as Christmas in July rolls on!
In case you’d like a copy of the sugar cookie recipe that I shared with my project, I’m including it in an easy copy & paste form below.
Thanks for stopping by! If you have any questions about the project I shared, please let me know in a comment or send an e-mail to sparklingscrapper at hotmail dot com!
Preheat oven to 375°F. On a well floured surface, roll out half of dough at a time, to 1/8-inch thickness. Cut into desired shapes. Bake on ungreased cookie sheet for 8-10 minutes or until lightly browned at edges. Cool. Decorate as desired.
Can make up to 7 dozen cookies, depending on the size of the cookie cutter that you use.
In a bowl, with mixer at medium speed, beat confectioners’ sugar, meringue powder and warm water until stiff peaks form, about 5-7 minutes. If icing is too thick, add a couple drops of water. If icing is too thin, continue beating until desired consistency. Tint icing with desired food coloring. Using pastry bag with decorator tip, decorate as desired. (Note: I don’t use a pastry bag to decorate my cookies. I mix the icing in a bowl and spread it on with a butter knife.)
Makes about 1 1/2 cups.