Tuesday, October 11, 2011


Did you know that Stampin' Up! has come out with a line of cookie stamps? I'm super excited about this product and can see a LOT of stamped cookies in my future! The set of cookie stamps comes with a wooden handle and three interchangeable silicon stamps. The stamps are a jack-o-lantern face, a snowflake and a heart...perfect for this time of year! And, let me tell you, they are SO FUN to use!

Aren't those the cutest little cookies!  I used my new cookie stamps and one of my favorite sugar cookie recipes.  Usually my sugar cookies aren't orange, but this time I added some orange food coloring to the dough so they would look more like pumpkins.  What do you think?

I decided to package them in a cute little package so you could see a fun way to give them as a gift.  I put my cookies in one of our large cello bags and made a cute little topper.

I started with a Lucky Limeade base and then layered on a Concord Crush piece which I embossed with the Spider Web embossing folder.  To make it kind of pop even more, I gently rubbed my Whisper White sponge over it.  My pumpkin is stamped on Naturals White cardstock with Black StazOn ink.  Then the fun started!  I went over the lines with my Pumpkin Pie marker and then used my favorite new product to color it in.  I used the new Dazzling Details (found in the Holiday Mini) and added a few drops of Pumpkin Pie ink to it before applying it with a dry Aqua Painter.  In real life, it sparkles and is fantastic!

And, because I know I'm gonna get requests, here is the recipe I used.

Cream Cheese Sugar Cookies
1 pkg (8oz)  Cream Cheese
1 cup Butter or Margarine (softened)
2/3 cup Sugar
1/4 tsp Vanilla
2 cups Flour

Beat the Cream Cheese, Butter, Sugar and Vanilla until smooth.  Add the flour and mix until well blended.  Refrigerate for a few hours or overnight.  Roll out dough to 1/4 inch in thickness and cut out shapes*.  Bake at 350 for 12-15 minutes.  Cool and enjoy!

**These cookies don't expand when baked so you can put lots on your cookie sheet and have them pretty close together.  They are really good with Buttercream frosting!

*I found that it was easiest with the cookie stamps to roll the dough into a log shape, chill and slice it before stamping.  I got 36 cookies when I sliced it...but some of my slices were a little on the thick side!!!

And, today I'm going to leave you with a fun pumpkin picture of my family from this weekend and our visit to the corn maze.

The looks on the boy's faces make me laugh...but at least they were all looking at the camera!! Have an inspired day!

1 comment:

  1. Lisa, use a piece of thread to cut your dough into slices. Slide the thread under the log, bring the ends to the top and cross them. Then, pull the ends and voila, perfect slices!
    Love your pics!


Thank you so much for your comments. It means a lot to know there there are people out there reading my little blog and being inspired by what I create! Happy stampin' and have an inspired day!