Hello everyone, and welcome to the Joy's Life DT Happy Holidays Blog Hop!!!! If you just hopped here from the very talented Staci, you're in the right place. To start from the beginning click HERE.
Oh, I am so excited that the holidays are here, and that Christmas is right around the corner! One thing that I love to do around Christmas is bake! The cookies that I used in this project are soooo delicious, and I will share the recipe for them at the bottom of this post! I thought it would be cute to stack the cookies in a jar to give as a gift. I love using jars! On this project I used both of Joy's Christmas stamp sets: Wintery Puns & Oh Christmas Puns!
Storybook- label cut at 1.82", 2.29"
Joy's of the Season- holly branch cut at 2.53"
Joy's Life Stamps- Wintery Puns on label, Oh Christmas Puns on the lid
1.5" circle punch
You're next stop on this awesome hop is Laura! Thanks for stopping by and Happy Holidays! :)
Here's the recipe for the cookies I used in this project! YUMMO! :)
White-Chocolate Cherry Shortbread Cookies
Recipe from Better Homes & Gardens
- 1/2 cup maraschino cherries, drained and finely chopped
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 cup cold butter
- 12 ounces white chocolate baking squares with cocoa butter, finely chopped
- 1/2 teaspoon almond extract
- 2 drops red food coloring (optional)
- 2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.