Edible cookie cards from katescreativespace

I was browsing in White Stuff this weekend, wondering idly whether I am too old to wear short shorts and Really Ought To Know Better (advice please), and instead my eye caught the much safer option of this gorgeous cookie cutter (below); because who can’t resist a sausage dog?

sausage dog cutter

 

I made a batch of cookies today using gingerbread dough, and accessorised with cut-out chocolate fondant ears, candy eyes (from here and good cake decorating shops / craft stores) and pearl necklaces made from tiny ivory balls…

A tray of sausage dog cookies

They look very cute, and are quite flat and light so I then decided to turn a couple into edible greeting cards, and used blobs of thick fondant icing to attach a cookie to folded card blanks.  I had some candy bones leftover from Halloween, so stuck one of those on too…

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I have a supply of flat cards that you can run through the printer, so I added text to a couple (you can just hand-write on the front, of course instead).

Sausage dog card

These would work with any shape of cookie, and are great for something fun and a little bit different.  A few tips and words of caution from this amateur…

  • Inevitably, these are best hand-delivered to your recipient rather than entrusted to the vagaries of the postal service.  Just saying.
  • Use reasonably thick cards to stick your cookies to, so that they don’t buckle with the weight.  The bigger the cookie, the thicker the card…
  • And you might need to use a slightly bigger envelope if your cookie is thick; these dogs slipped in fine, but only just.
  • It sounds obvious, but…. make sure the cookie is completely cool and dry before you stick it to the card, and then wait long enough for the fondant to dry so that the cookie doesn’t slip.  It’s very very very tempting to rush ahead to see the finished result.
  • Gingerbread and sugar cookie dough will be fine for a couple of days, but don’t make these too far in advance or they’ll get very soft and chewy.
  • When slipping your card into an envelope, place a piece of kitchen roll over the front of the cookie first, so that no grease stains come through.
  • Happy baking!

p.s. If there are any cookies leftover when you’ve made your cards, you are entitled to eat all of them.  Cook’s privilege.

Hope you’ve had a wonderful long weekend!

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