Inkredible Stamping

I’ve saved the best for last!! Here’s the last couple of recipes that EVERYONE at the class seemed to want. I hope you all enjoy!

Grandma’s Cut Out Cookies

Cream Together:
1 Cup Butter
2 Cups Sugar
3 Eggs
1 tsp. Vanilla

Sift Together and add:
1 tsp. Salt
1 tsp. Baking Soda
4-1/2 Cups Flour

Shape into a 6" wide loaf, wrap in plastic wrap, and chill
Cut off 2" sections at a time, leaving the rest in the refrigerator so it stays cool.
Roll out about 1/4" thick on a floured dishtowel and cut out with Cookie Cutters.
Place on an ungreased cookie sheet

Bake at 350 for 8-10 minutes
Cool on a rack before icing.

Cookie Icing

Into 1/2 cup of cold water, beat 1/4 cup Meringue Powder until peaks form.
Add about, 4 cups Powdered Sugar until desired consistency is achieved.

More Sugar will make a stiffer icing. If the icing is too stiff, add water a drop at a time to thin out. The icing can be colored with gel food colors. It is easiest to "paint" or "spoon" the icing onto the cookies. Decorate with colored sugars while the icing is wet.

Grandma has made this recipe for Christmas since my Mom was a child. She makes Santa cookies, decorated with Sugars, Coconut, and Raisins. The family has carried on the tradition and we have lots of fun using cookie cutters of all shapes and sizes to make cookies for all sorts of Holidays and Events. The original recipe called for 1 Cup of Shortening instead of butter – The cookies will "puff" up less and keep their shape …. but Butter just taste better!

And for all you Chocolate Lovers…

Mom’s Peppermint Fudge

Combine in a Microwave Safe Bowl
3 Cups (18 ounces) Simi-Sweet Chocolate Chips
1 Can (14 ounces) Sweetened Condensed Milk (NOT Evaporated milk)
1/4 Cup Butter

Melt in Microwave for 1 Minute on High. Remove and stir until butter is melted and mixture is smooth. (You may need to heat an additional 30 seconds to get a smooth mixture)

Stir in 1/2 tsp of Peppermint Extract
Pour into a Wax Paper Lined 8" Square Pan.
Sprinkle with about 1/2 to 1 Cup of Crushed Peppermint Candies
Refrigerate the Fudge for 2 Hours or until firm.
Turn Fudge onto Cutting Board, Peel off Wax Paper, and Cut into small squares.

The Fudge should be stored in an airtight container in the refrigerator.
Serve it at room temperature.

Happy Stampin’
Julie Edmonds