I hope you enjoy this 4 inch wide topper I made. Place a "Star of Bethlehem" cookie in each baggie and fold this topper over the top of the baggie. Staple once on each side. Below is the recipe for the Star of Bethlehem cookies.Please click on the purple link below to download your copy of the topper. You will receive a sheet of toppers that will print out the correct size, a larger 300 dpi topper that you can resize yourself and a 72 dpi topper:
http://www.4shared.com/file/54115808/2c7f7baf/4x3_topper-Star_of_Bethlehem_Cookies_SHEET_300_dpi.html
Star of Bethlehem Cookies
1 cup Crisco
1 cup white sugar
1/2 cup packed brown sugar
2 large eggs
2 tablespoons water
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
48 Brach's Chocolate Stars
Preheat oven to 375 degrees.
In a large mixing bowl, beat together Crisco, sugars, eggs, water and vanilla.
Add flour, baking soda and salt.
Cover and refrigerate for about 30 minutes.
Take out of refrigerator and roll dough into 1 inch balls. Place on ungreased cookie sheet, lined with parchment paper.
Bake 9 to 11 minutes or until a light golden brown. Immediately upon taking cookies out of oven, press a chocolate star into the center of the cookie. Allow to cool thoroughly. You will need to let the cookies set so the star will "harden back up" again.
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