Making your own cards and gift wrap adds a personal touch and your recipients will treasure them!  It makes the person receiving them feel extra special.

This is a simple gift card box and matching card to give to a special person in your life.

Therm O Web Supplies:

Super Tape
Zots – medium
Tape Runner XL
Foam Squares
Glitter Dust

Additional Supplies:

Pattern for Pillow box, patterned paper and coordinating tags and  chipboard embellishments, ribbon,flower, sentiment stamp, border punch, ink for edges if desired

Pillow Box

Make your pillow box , adhere long edge with super tape, ink edges

cut a strip of coordinating paper for center of pillow box,punch and  ink edges and adhere with taper runner xl

tie ribbon around box add your flower and stamped tag

Card

Adhere patterned paper to front of card base using tape runner XL

Adhere large matching tag to center of card using foam squares

Tie ribbon on card and flower to center of bow

Add chipboard sentiment to front of card

Spray both with Glitter Dust

We’re back with one more of our favorite recipes for the holidays!

Sour cream sugar cookiesNo Christmas or holiday would be complete around our home without these!

Sour Cream Sugar Cookies
Photo from “Baker Bettie“
recipe adapted from The Swedish Chef
Ingredients
for the cookies
  • ½ cup unsalted butter
  • ⅓ cup vegetable shortening
  • 2¾ cups all-purpose flour
  • ¾ cup sugar
  • 1 egg, beaten
  • ⅓ cup full fat sour cream
  • 1½ teaspoons baking powder
  • Juice of 1 lemon
for the icing
  • 2 large egg whites
  • 2 tsp fresh lemon juice
  • 3 cups powdered sugar
  • food coloring (optional)
Instructions
for the cookies
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and shortening about 30 seconds or until softened.
  2. Add sugar, egg, sour cream, baking powder, and lemon juice and mix until incorporated.
  3. Scrape down the sides of the bowl.
  4. With the mixer on low, slowly add the flour. Scrape sides as needed.
  5. Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle.
  6. Preheat oven to 375.
  7. Roll dough on lightly floured surface to ⅛ inch thick.
  8. Cut with desired cookie cutter, dipped in flour to prevent sticking.
  9. Place on parchment or foil lined baking sheet.
  10. Bake at 375 degrees for 5 to 6 minutes or until edges are firm and very lightly browned (these will not turn golden, they should still be white in color)
  11. Slide parchment paper with cookies attached onto counter top to cool for 5 minutes.
  12. Remove to wire rack to cool completely before icing.
for the icing
  1. In the bowl of an electric mixer fitted with a whisk attachment (or a hand mixer) beat egg whites and lemon juice until frothy.
  2. Add the powdered sugar and beat until combined and smooth.
  3. Add food coloring, if desired, and beat until combined.
  4. The icing needs to be used immediately, as it hardens.
  5. Place in a piping bag fitted with a fine tip.
  6. Trace the outer edge of the cookie with the icing
  7. “Flood” the inside of the cookies with icing (go back and forth with the icing until it is mostly covered with icing)
  8. Use a toothpick or an offset spatula to smooth out the icing and pop any air bubbles.
  9. Allow to harden for at least 2 hours.
  10. Store in an airtight container.

Enjoy!!

(photo source Baker Bettie)

by | 1 Comment

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