Easy Gingerbread Pine Cones Recipe

Wonderful set of 9 non-stick pine cone cookie tins works perfectly with this gingerbread recipe. Sprinkle powdered sugar on the cookies and they look like snowy pine cones! Makes a cookie approximately 3.5″ long. Recipe also included in gift tied box.

Ingredients:
– 1 cup sugar
– 3/4 cup butter
– 1 egg
– 1 teaspoon ground cloves
– 1 teaspoon ground cinnamon
– 1 teaspoon ground ginger
– 1/4 cup dark molasses
– 2 cups flour
– 1/2 teaspoon baking soda

Instructions:
1. Cream sugar and butter. Add beaten egg and molasses, and mix thoroughly.

2. Sift dry ingredients together, and add in small amounts to the batter; mix until well blended.

3. Work dough into tins with fingers; the dough should be flush with the tops of the tins.

4. Bake in a pre-heated 350 degree oven about 20 minutes.

5. THE TINS ARE ALSO PERFECT FOR MADELEINES.

Harvest Mini Loaves Recipe

Bake cute individual mini cakes with our Harvest Mini Loaf Cake Pan from Nordic Ware! These cakes each have a unique fall design baked into the top – perfect for gifts or party desserts. The sculpted patterns make the mini cakes easy to decorate – just pipe icing to outline design or dust with sanding sugar!

Recipe thanks to Nordic Ware!

Ingredients:
– 2/3 cup unsalted butter
– 2/3 cup brown sugar
– 3 eggs
– 1 ¼ cups all-purpose flour
– 1 ¼ tsp baking powder
– 1/8 tsp salt
– 1/3 cup milk
– 1 ½ tsp rum extract

Instructions:

1. Heat oven to 350° F (175° C). Grease and flour pan; set aside.

2. In medium bowl, beat the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes, stopping the mixer occasionally to scrape down the side of the bowl.

3. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour, baking powder, salt, milk and rum extract.

4. Divide the batter among the wells of the prepared pan. Bake 20-22 minutes, until a toothpick inserted comes out clean.

5. Cool 15 minutes in pan. Invert onto cooling rack and cool completely.

6. Decorate or glaze as desired. *Tip: Use colored sanding sugar to emphasize the shapes!

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Tombstone Cookies

These unique tombstone cookies are a quick and easy way to put the spooky spirit in your next Halloween party! Simply just bake tombstone sugar cookies with our 3″ tinplate tombstone cookie cutter and add our one of a kind edible tombstone cookie wafer paper images! Your guests will be dying for more!

You will need:
Halloween Tombstone Wafer Paper
Royal Icing Mix
Edible Clear Gel or light corn syrup
Tombstone Cookie Cutter
Squeeze Bottles
– Parchment Paper
– Sugar Cookie Recipe, we recommend our No Fail Sugar Cookie Recipe
– Small craft scissors

Instructions:
1. Prepare Sugar Cookie dough according to instructions. Cut out several tombstone shapes. Bake on parchment paper and let cool.

2. While cookies are cooling, prepare your royal icing. Add water, a teaspoon at a time, until a consistency between heavy cream and ketchup is reached. Divide into two or three bowls and dye the desired color(s) or keep white. Pour icing into squeeze bottles.

3. Carefully frost base layer of icing with squeeze bottle onto cookies and let dry completely, about 3-5 hours or overnight.

4. Prepare Halloween Tombstone Wafer Paper shapes by carefully cutting out with small craft scissors.

5. Spread out iced cookies on a large piece of wax or parchment paper.

6. Affix wafer paper shapes to cookie by spreading a thin layer of edible clear gel (or light corn syrup) on the back of the wafer paper piece with your finger. Stick to the top of one of your iced cookies and then flip right side down onto the wax paper and leave for approx. 30 minutes. This will ensure that the wafer paper will dry flat.

7. Flip cookies right side up and add additional dragees, sprinkles or quins, if desired.

8. Let set completely and store in an airtight container.

Perfect Pear Cookies

Make beautiful Autumn harvest pear cookies with our Copper Pear Cookie Cutter! We used our No Fail Sugar Cookie Recipe and decorated the cookies with royal icing and green sanding sugar and yellow sanding sugar. Make them a gift and package them in our Natural Wood Berry Basket!

Other Harvest pear items we recommend: NEW! Decorative Pear Tray Set, Autumn Pear Kitchen Towel, NEW! Perfect Pear Cookie Mold

Back to School Ruler Cookies!

You will need:
Rectangle Cookie Cutter, we used our 5″ x 3.25″
No Fail Sugar Cookie Recipe 
Yellow Fondarific Fondant 
Black Food Color
Royal Icing Mix

Instructions:
1. Make our No Fail Sugar Cookie Dough. Cut out as many rectangle shapes as you can and cut them into thirds.

2. Bake cookies on parchment paper and let cool on wire rack.

3. While cookies are cooling, prepare the yellow fondant and cut out the shapes the same way you cut out your cookies (cut into thirds).

4. Prepare your black royal icing (following the directions on the mix bag).

5. Cover the cookie shapes with the yellow fondant first, then pipe ruler markings with your black royal icing.