This evening is the Third Annual Scrappin’ Cookie Exchange at my house. Each stamper brings one dozen cookies for each of the other participants, as well as some to pass, and a 6″ x 6″ scrapbook page with the recipe. This page is shared in “shoebox” style, with all elements — stamps, ink, paper, tools — passed around to each person until we each have made a page for each cookie. In addition, we share appetizers. Good thing we are starting early!
I couldn’t decide on my cookies this year, but finally settled on my classic Gingerbread Cookies, a recipe that came from my father’s aunt, I think. There are many Christmas traditions that could be put aside without damaging my holiday experience too much, but these cookies are essential! Nothing is better with a cup of coffee. Call it breakfast!
Click on the image above to see the texture on the stamped panel. I need to do this more often — it’s a very cool effect!
Stamps: Sweet Season (p. 29)
Ink: Real Red, Stampin’ Write Markers (Close to Cocoa, Real Red)
Paper: Real Red, Creamy Caramel, Chocolate Chip, Very Vanilla
Other: Big Shot and Stampin’ Up! Perfect Details Texturz Plate, Round Tab Punch, Scallop Edge Punch, 5/16″ Neutrals Jumbo Brads (Chocolate Chip), Sleigh Bells Ribbon (only available until January 4 in the Holiday Mini!)