Friday, March 19, 2010

Make your own cookie cutter!

I have always wondered how to make my own cookie cutters.  I tried to find resources a few years ago on the net and could only find sites that wanted  you to 
 buy their homemade ones.  So I was happily surprised to see that now there are plenty of great sites out there that show you how.

What a great idea!  Another thing to use my Crop-a-dile for :-)  You can learn how to make this cookie cutter  at Roots and Wings.

A great site called Juggling Frogs has a couple of cool ideas.
first she show how to make a cookie cutter out of clip art and an aluminum disposable pan.

She also shows how to make a bulk cookie cutter out of recycled tuna cans.

Peggy Weaver shows how to make a cutter out of copper ribbon too.

Obviously she has a lot of experience making them.  That horse looks complicated!

If you know what Studio 5 is I know that you are from Utah :-) It is a morning show we have here that has a lot of good craft ideas.
They have a great cookie cutter segment.
To watch it you will need to disable my music player at the bottom of this page first.

Do you want an out of this world Sugar cookie recipe?  Here is one I begged off my friend Jennifer Payne.
Her family brought us a Christmas plate of goodies in December.  There were two Sugar cookies amongst other yummy stuff.  My husband and I nabbed the cookies before the kids got a chance to get to the plate.
We were blown away at how good they were!  And just a warning.  These cookies are really fattening as a good sugar cookie should be

Soft Sour Cream Sugar Cookies

Makes about 6 dozen depending on cookie cutter used

Cream Together:

2 Cups Sugar

1 cup Crisco (Regular not Butter)

4 Lg. Eggs

2 t. Vanilla

1 16 oz. tub of Sour Cream

In a Separate bowl combine:

8 Cups All purpose Flour

4 heaping t. Baking Powder

2 heaping t. Baking Soda

2 t. Salt

Add slowly to the wet ingredients. Do not over mix.

***here is the cool part**** Turn your heavy cookie sheet over....bottoms up!****Sprinkle with flour and roll your dough out on the bottom of the cookie sheet! (This way the mess is going right into the sink when you are done! No mess all over your counter! Cool Huh?) Remove excess and bake.

they will rise a little so spread them out. I like to bake 12 at a time. 350 for 9-10 minutes. Remove from cookie sheet when done onto a cooling rack. When almost cool place in a air tight container. These will stay so soft for 3-4 days! Decorate with frosting....

Snow White Buttercream Frosting:

Whip till foamy:

3/4 c. cold water

1/2 t. salt

3 T. Meringue Powder

Slowly add: (Alternating)

3 lbs Powdered Sugar

1 1/4 c. Crisco Shortening

When ingredients are combined add flavorings:

1/2 t. clear vanilla

1/2 t. almond flavoring

1/4 t. clear butter flavoring

Whip again. When adding coloring use Wilton paste food coloring for a more vibrant color. If you need black try using a store bought chocolate frosting and adding black food coloring to it. (you will only get gray no matter how much coloring you add using buttercream)

1 comment:

  1. Thanks for the recipe. We will have to try it once we are settled. How have you been doing lately? Miss you, Sharon