Lots more giveaways are coming your way, as promised. Every week I’ll give you a little something leading up to the day that Sugarlicious graces the world with its presence. (Have you pre-ordered yet?)
This time, I’m giving 3 of you a signed copy of the 16-page booklet thingamajig (called a BLAD in the publishing world) that glimpses inside Sugarlicious AND a special treat from my own kitchen. Because I love you all that much.
After spending so much time decorating cookies, presenting them is just as important. I usually package cookies in cello gift bags found at the craft store, and tied with ribbon. But the beauty of cookies is that once dried, they stack, pack and ship well, too.
I found these tube containers at The Container Store. Perfect for round cookies. I cut out a piece of decorative cardstock 9 1/2 inches by 7 inches, wrapped around the tube and secured with double-sided tape. for the cookies, I cut out my cookie dough with a circle cutter just under 2-inches across (these fit snugly, if your cookies spread at all, you may want a slightly smaller circle), and decorated them with my royal icing tinted with Americolor soft gel pastes. I assembled decorating bags with couplers and decorating tips, size “5” (find tips on supplies here), and piped swirls. Let the cookies dry overnight. Stack sets of five cookies in a large cello favor bag from the craft store, wrap the cello bag tightly around the cookies and tie at the top with ribbon. Slide two stacks of five in the tube.
this is a booklet sneak peek that my awesome publisher made)
(Sorry folks, funds are limited so I have to keep this US addresses only!)
For anyone with allergies, see the ingredients for sugar cookies and royal icing HERE.
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