In early December, I took a class on how to use fondant. What an eye-opener! There are a few more things to learn, but the class was so overloaded, I left pretty angry. BUT I did learn quite a few things, so I was able to make my cookies prettier than last year. :) One thing I realized, I didn't take any pictures of the Christmas tree cut-outs. They turned out so cute, too. Next year for sure!
|These are the Butterscotch Gingerbread men I make, I also use this dough to cut out Gingerbread houses to decorate with the Royal Icing and sugar candy.|
|Even though the candy canes are sugar cookies, I used some mint extract to attach the fondant, so they have a nice minty, candy-cane flavor.|
|I thought some of these mittens turned out really cute. These are the delicious sugar cookies I make with the orange oil and orange zest. My husband asked me, "So you bought the oranges just to use the outside?" We actually did eat the oranges.|
|One of the girls from work gave me some spritz cookies, so I decided if I had the time, I would make a batch and get out my Pampered Chef cookie press. I got the dough recipe off Food Network, and it worked like a dream!|
|Here is the candy I made in addition to the cookies - Haystacks (my all-time absolute favorite next to Mom's angelfood), meringue cookies, and fudge.|
These are a small sample of the cookies and candy selection I made for Christmas 2012.
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