Let it snow, let it snow, let it snow

These cookies are easier to make than you might think. The directions follow the picture.

Snowflake Cookie, Supplies Needed:

• Snowflake cookie cutter (RM-1053)
• Royal icing mix (CK77-101)
• Disposable decorator bags (AT-460)
• Tip # 4 (402-4)
• Coarse white sugar (SUG-wht)
• Delphinium blue food color (610-228)
• Tiny snowman icing decorations (KC-8128)
• Pastry brush  1" (AT-60010)
• Your favorite roll out cookie recipe 

1. Bake cookie and let cool completely.
2. Make royal icing mix according to package directions.
3. Take some icing and set it aside and cover it with a damp paper towel so the icing does not dry out.
4. Add delphinium blue color to the rest of the icing. The more color you add the deeper it will become.
5. Add water to the blue icing and stir gently. Add enough water so the icing pours off a spoon.
6. Use the pastry brush and brush the blue icing on the cookie.
7. With tip # 4 attached to a disposable bag, fill with the white icing that was set aside.
8. Start at one tip of the snowflake and squeeze a line of icing icing to the other side of the snowflake.
9. Continue this for the entire snowflake.
10. Then add smaller lines to form a flake.
11. Put on icing snowman face. Wile icing is still wet. If icing dries too fast, use a little more icing on the back of the snowman to attach it.
12. Sprinkle center with course sugar. Let dry completely.

Snow Globe Cookie, Supplies Needed:

• Ann Clark snow globe cookie cutter (AC28-117)
• Cutie cupcake cutters (CK43-4858) Available at Candyland Crafts retail store.
• 4 seasons flexible mold (CM-146)
• White rolled fondant (SI-2WHT)
• Leaf green food color (CH-7330)
• Christmas red food color (CH-7374)
• Delphinium blue food color (610-228)
• Black food writers (AM34-6015)
• Candy coated morsels (CCM-5.5)
• Royal icing mix (CK77-101)
• Tip # 8 (402-8)
• Tip # 3 (402-3)
• Pastry brush 1" (AT-60010)
• Paint brush (MCB)
• Disposable decorator bags (AT-460)
• Your Favorite roll out cookie recipe

1. Bake cookies and let cool completely.
2. Roll out white fondant and cut out snowmen. let set.
3. Color some rolled fondant leaf green and mold trees with 4 seasons flexible mold. let set.
4. Make royal icing according to package directions.
5. Color a small amount with red food color, cover with damp paper towel so icing does not dry out. Set aside.
6. Color some icing delphinium blue. Add extra water and stir slowly so icing pours off spoon. Cover with damp paper towel so icing does not dry out. Set aside.
7. Take some white icing and thin it down like the blue. Cover with damp paper towel. Set aside.
8. The rest of the white icing, cover with a damp paper towel. Set aside.
9. Use 1" pastry brush and paint blue icing on round part of cookie. Let dry completely. If you do not use too much icing cookies should be dry enough to finish in a couple of hours.
10. Use black food writers and color hat, eyes and mouth.
11. With tip # 3 attached to decorator bag and thick white icing attach orange candy coated morsel for eye and blue for buttons. (You may use what ever color you like for the buttons)
12. When cookie is dry, use thinned white icing and start to brush white icing from the bottom of the globe and work your way up making it thinner as you go up.
13. Use tip # 8 attached to a decorator bag, filled with red icing, and squeeze icing at the base of snow globe. Start at the outside and work your way in. After about 5 to 10 minutes, use your finger and flatten out the red icing.
14. Use tip # 3 and thick white icing and attach snowman and trees to cookie. and add extra dots all over to make snow.
15. Let dry completely.

These can also be used as a place setting at your Holiday table. Just write the persons name on the red base with white stiff icing and tip # 3.

Enjoy making them and of course, eating them!

Gingerbread - A Christmas Tradition

Large gingerbread boy we cut some out to look like we took a bite.

Large boy in middle (2308-0332)
Girl & boy (Center) with small bites (2308-0132)
Other girl and boys (2308-1102)
If you don't have a recipe for gingerbread, here is a great one that we have been using for years. If you are planning on making a house, we suggest to bake the gingerbread a little longer so the cookie is harder. If you are just doing cookies, then you do not have to bake them as long, and your cookies will be softer.

Lets get started

Supplies Needed:

• 5 to 5 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 2 tsp. ginger
• 2 tsp cinnamon
• 1 tsp. nutmeg
• 1 tsp cloves
• 1 cup shortening
• 1 cup sugar
• 1 1/4 cups unsulphured molasses
• 2 eggs, beaten

1. Thoroughly mix flour, soda, salt and spices.
2. Melt shortening in large sauce pan over low heat until just melted.
3. Add in order, sugar, molasses and eggs. Mix well. 
4. Cool slightly, then add 4 cups of dry ingredients and mix well.
5. Turn mixture onto lightly floured surface. Kneed in remaining dry ingredients by hand.
6. Add a little more flour, if necessary, to make a firm dough.
7. Roll dough approximately 1/4". Note: Keep dough not being rolled out in saran wrap to prevent drying out.
8. Bake in a 350° preheated oven.
9. For larger pieces bake approx. 10 to 12 minutes and for average size pieces 6 to 8 minutes.

If your not going to be making your cookies or houses right away, wrap dough in saran wrap and refrigerate. Refrigerated dough will keep for a week. Be sure you take dough out of the refrigerator for at least 3 hours before rolling out.

When making houses, gingerbread should be baked at least 48 hours before assembling. Cookies can be decorated after they are completely cooled.

To decorate houses or cookies, use royal icing mix or meringue powder.