Modified to Add: I’m linking this in Moxie Fab World: The Holiday Food & Treat Wrap Challenge!
Hello everyone! Welcome to the Holiday Cards & More, Vol.8 Blog Hop! To celebrate the release of this latest special issue by Paper Crafts Magazine, I am joining a group of talented ladies in a fun hop to bring you holiday recipes and festive treat wraps.
Lorena Cantó Lavería
Nina Yang <– You’re Here!
Vera Wirianta Yates
Ahem, since I’m still on page 7 of my first cook book “How to Boil Water“, I used a pack of ready-to-bake sugar cookies… Ahem! I did find a sugar cookie recipe to share at the end of the post. So, here is my sugar cookie holder.
I used my new favorite
toy tool: Envelope Punch Board to make the holder. My cookie was slightly smaller than 3″x3″ so I started with a piece of 5-1/4″ x 5-1/4″ paper, aligned at 2-5/8″ and scored/punched all 4 sides to make the envelop.
I wrapped the cookie in the envelop and secured with a piece of tape. Then I cut a piece of red patterned paper to make a belly band and cut the wreath from patterned paper, stamped the sentiment and adhered with foam adhesive.
Quick and easy, right? With three pieces of 12×12 paper, you can make at least 6 of them very quickly. Try to mix and match some patterns and colors for a fun festival look.
We each have a copy of the Holiday Cards & More, vol.8 issue to giveaway on our blogs. Leave a comment to this post by Tuesday, August 13th to enter mine. You can just tell me what your favorite holiday treat is. (Mine is sugar cookie!)
And here is a healthy sugar cookie recipe from Chocolate Covered Katie blog:
- 3/4 cup spelt flour or whole wheat pastry or all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp plus 1/8 tsp baking soda
- 1/4 cup white sugar, or sucanat, coconut sugar, or evaporated cane juice (or xylitol for a sugar-free version)
- 1/2 tsp pure vanilla extract
- 1 and 1/2 tablespoons milk of choice
- 1/4 cup butter-type spread, such as Earth Balance
Combine dry ingredients and mix well. In a separate bowl, melt the vegan butter, then stir in vanilla and milk. Pour dry into wet and mix again. Form balls or roll out then use a cookie cutter to make shapes. Cook in a 325F preheated oven for 9 minutes. Let cool for 5 minutes before touching.
Thank you for stopping by! Your next stop is the amazing Amanda Coleman! Happy Hopping!
And the ingredients for the cookie wrap: