I've been hearing whisperings of a mythical creature called a "Cookie Stamp" for a few weeks now. I had to try it out. You know... for YOU. And science. It's what I do. I procured a stamp from Bobbi's Cookies and Cutters. And I might be a little biased because it is an exact match for my new blog design....but I think it's the cutest thing I've ever seen.The letters are tiny but stamp cleanly.
So, the idea behind the cookie stamp is that you stamp the bottom of the cookie. I don't know about you, but I pretty much never see the bottom of my cookies. You know, because they are always on THE BOTTOM. I've heard that some people stamp the top of the cookie and then flip it over after it's baked and decorate what used be the bottom and is now the top. (Confused? Don't worry. I have another plan.) I decided to try the Flip Method. ( I might trademark that.)
1-- Basically you roll out the dough on top of parchment paper or a silpat. (You know I used my Dough-EZ mat because I'm obsessed with it.) Cut out the cookies, but leave them with the rest of the dough.
2-- Then you place another sheet of parchment paper or silpat on top of the dough and cut-outs.
3-- And flip it over. I'm a reckless flipper so some of my dough got a little jolted and jarred and tossed about. That's okay.
4-- I pressed the stamp into the back of the cut-outs and then repeated the process to flip them right side up again. For symmetrical cookies, you could just stamp the top and then flip that to be the bottom.
I pushed the stamp in at 3 different levels -- shallow, medium, and deep. I used both chocolate dough and vanilla dough. They all looked great in the fresh dough...but let's take a look at how they baked.
The lettering is actually really easy to see and to read on the vanilla cookie at all 3 depths. When I pushed the stamp to the deepest point on the bottom of both cookies, it would have distorted the cut-out if I hadn't left it inside the rest of the dough. Clearly, it's not necessary to push the stamp in that deep. It wasn't as easy to read the stamp at the deepest level on the chocolate cookie. It was also a little more difficult to read the most shallow stamp on the chocolate cookie. If you use these stamps with chocolate cookie dough, I would really recommend trying a few depths before stamping and baking all your cookies.
** They are super fun!
**And custom. You can get up to 3 lines in one stamp. So you could stamp your website on the back of every cookie you make if you want. OR -- and this is a great idea that was definitely not mine -- if you are making 300 jillion cookies for a wedding...you could stamp the back of them with the date! So cool. Bobbi's Cookies and Cutters are able to accommodate *some* custom fonts, but not all of them. Message them if you have a specific request and they will let you know if it will work as a stamp.
** At $12 a stamp, it's a relatively cheap way to get your name on all the cookies you make.
** The lettering is clean and legible when stamped at most depths.
** They are small. And while that is adorable and makes me want to squish it...I've almost lost my stamp 3 times already!
** It's definitely more time consuming to flip the dough to stamp it and then flip it back over before putting it on the cookie sheet to bake.
Overall score -- A!
You can learn more about the cookie stamps or get one of your own HERE. And Bobbi is so fantastic that she's giving away a stamp AND 3 cutters of your choice to one of you!!! To enter, leave a comment on this blog post (not the rafflecopter widget) telling me what you would put on your stamp if you win. You can earn extra entries by visiting Bobbi's Cookies and Cutters on Etsy and on Facebook or by following me on Feedly. Giveaway ends at midnight on Wednesday, March 25th.
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Do you ever feel like you are in some kind of swirling cookie decorating vortex thing where you spend days and days decorating cookies in the dark, but as it turns out it was just one night? And you have no concept of what day of the week it is, or if you already brushed your teeth, or if you even went to bed for that matter...and for some reason there are all these high school-romantic-musical-comedy movies in your Netflix queue and you have no idea how they got there because obviously you only watch very educational documentaries that inspire you to change your life and the world as you know it. You are a contributing member of society for crying out loud! You believe in good and in...in...in THINGS that matter. Like crosswalk safety and finding out why Daylight Savings Time still exists. And chocolate. And sleeping. And rock climbing walls in living rooms. And if I had glitter shoes, I would believe in those too.
Ooh! And wouldn't it be cool if plant scientist type people could figure out a way to create an apple that tastes like a strawberry? I LOVE strawberries! But they never seem to last very long. And I always try to guess exactly how many days I can keep them living, carefully allotting the perfect amount each day, only to discover that my final day's worth of strawberry rations have gone the way of the world and now have to be sent to their doom while I wallow in my dismay and hunger with a bowl of ice cream instead of my healthy snack of deliciousness. I feel some cookies coming on. Strawberry colored apple cookies! Yes!
Actually, I think I might need an idea-checker. You know, something that will underline all my fuzzy ideas with a squiggly red line and ask me if I really mean them before I go through with them.
Thank goodness I have my cousin to keep me on track once a month. She makes the cutest cards and paper projects and every month she lets me snag one of her designs and make it into a cookie. And then she grabs one of my cookies and turns it into a card. Best day ever! AND...of all the fortuitous timing -- I had just gotten a new bunny cutter in the mail from Rolling Pin Prints and it was a perfect fit!
1. Use medium consistency white icing and a #3 piping tip to outline and fill the bunny's head. I kind of like it lemon shaped, but you can do what you want. Let it dry for 15 minutes.
2. Add the body and ears with the same icing and let them dry for another 15-30 minutes. Yes. I know it looks like a frog. Don't worry, we'll change that.
3. Pipe some adorable feet on top of the body. See? It already looks slightly less like a frog.
4. When the feet have dried for another 15 minutes, add some pink on the feet, ears, and drop a dot of pink on the face for a little nose. I find I have the best luck when I pipe just a tiny circle on the face and then use a toothpick or scriber to pull it out into a triangle shape. Let the whole cookie dry for 3-4 hours.
5. Squeeze some of the white icing on to a plate and use a stiff brush to dab it all over the cookie. If you get some on the pink icing, just wipe it off with a paper towel.
6. Pipe two little eyes with black icing and a #1.5 tip. You could stop here if you want. He's adorable.
But you all know I can't leave well enough alone. I had to go and paint the thing. And now I can't decide which one I like better. You can make yours however you want to. Just come back and tell me which one you chose!
You can also see the entire process on video if that helps!
You can get the bunny AND jelly bean cutters HERE at Rolling Pin Prints.
Go visit my cousin and see what cookie she turned into a card!!
Go for some fun striped eggs HERE.
Or discover the world's EASIEST Easter cookies HERE.
Tomorrow is my second America Anniversary. If you haven't been coming around her long, then you may not know that I used to live in South Korea. You also may not know that I have made my own cheese. (And it was a terrible failure. And not at as important to this story as I may have led you to believe.) The important thing here is that I used to live in another country that I loved. And then I moved back to my home country of the United States of America and I might have cried when we landed. Okay, I totally did. And I still cry just thinking about it. I. LOVE. THIS. COUNTRY.
Someone once told me that Americans are self-selected to be dissatisfied. Only the people who were dissatisfied with their lives in Europe came here in the first place. (Which wasn't necessarily a bad thing.) And sometimes it seems like there are people in this country that continue that tradition. It might not be cool to be "proud to be an American" anymore, but I'll tell you something. I will *always* be grateful for the time that I live in this country. And I am proud to be a part of it and to support the military men, women, and families that serve this country.
So it's seems like perfect timing for these military cookies. You know, after that whole "camouflage miracle" it just seemed like a good idea to keep going. And now I'm kind of obsessed with these little jeep guys. Want to make some?
1. Start with the Sugarbelle bus cutter from Karen's Cookies. Use a straight edge to cut the curved part off the top before baking.
2. Use medium gray icing to outline and fill the bumper area.
3. Use THICK gray icing to outline and fill the grill area.
4. Use medium green icing to outline and fill the hood area of the jeep. Let the cookie dry for 15 minutes at this point.
5. Use the same green icing to outline and fill the front of the jeep, leaving space for the windshield.
6. Use medium black icing to add tires. Pipe white dots for headlights. Use a #1.5 tip to pipe a yellow star on the front of the hood. Add the windshield.
7. Outline the front of the hood with thick green icing and a #3 tip. You can leave it just like that if you want.
8. Or you can paint brown and green food coloring in the cracks to make it look vintage.
And in case all of that still seems like too much... I also made you a video so you can see how simple it really is.
Grab the bus cutter from Karen's Cookies.
See how easy camouflage can be HERE.
More patriotic cookie tutorials HERE.