Newsletter Archive

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased
baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway
through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire
rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric
stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed,
gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half,
wrap in waxed paper, and refrigerate for 2 hours.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of
dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to
1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking.
If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into
desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat,
and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating
cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven
and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight
container for up to 1 week.

********
SITE OF THE MONTH

I can tell by the online orders that cross my desk that lots of babies and weddings are coming up -- perhaps not
in that order. Anyway, for those of you considering decorating cookies for a wedding or wedding shower,
check out: http://www.creativepastries.fws1.com/photo5.html and be inspired!

Ronda was kind enough to send use the pictures below. These are dog biscuits! (Please don't tell Spike
that other dogs get this kind of treatment)

Carleene sent us these pictures of her beautiful "Illuminated" and "Literary" cookies. She used our Foodoodler Edible
Marking Pens to create them.

Last month a reader asked us for a sugar cookie recipe without eggs. Nancy was kind enough to send
us the following information.

"If her son is only allergic to dairy and egg, it is really quite simple. The butter can be replaced with a soy
butter or a dairy free margarine, there are a few on the market that are readily available. You can also use
vegetable shortening.

as far as an egg replacer, they sell a powdered replacer.. but for some reason it seems to not do
anything for my baking. I prefer to use one of these different options:

I have found that I can not double the egg replacements, but use one of each when a recipe calls for two eggs.
Each of the above would replace one egg per recipe."

Tinting Gels and Colored Eggs

I was talking to Dixie of Dixie's Whipped Icing (See what's new at KCI below) and she was telling me about how she uses
our gel colors to make fantastic colored eggs. She puts a drop or two of the gel color into hot water -- mixes
thoroughly -- then adds her vinegar. She says it works great and she can now make so many different colored
eggs because of her collection of tinting gels.

A reader suggested that those of you who have started your own home cookie businesses might share stories, tips,
suggestions on branching out, horror stories, etc. If you have your own business and would like to share your
stories, please send them to me at the address below.

If you have made and decorated some cookies you are especially proud of, don't forget to take a picture
and share it with us. You can generally find me sitting here: lesley@kitchengifts.com

Things are changing at KCI. Al and I recently bought out our partners, Jerry and his wife Linda. The girls in the
shop have happily taken over Jerry and Linda's responsibilities. In addition to answering the phones, picking and packaging
orders and shaping custom designs, Sherylynn is now in charge of keeping our stock of cookie cutters replenished,
Jeannine has taken over the added responsibility of training new shapers, and Cindy is now doing the bookkeeping. I've been
spending less time working on the web and more time pitching in at the shop. I've spent the last two weeks
cutting copper, riveting newly shaped cutters, picking orders, and learning to use the UPS computer. I have certainly
gained a new appreciation for all the girls at the shop do! Al and I are very pleased with the way the all the girls are pitching
in to make the transition a smooth one.

Last month I mentioned Dixie's Whipped Icing. Since then I've had more time to play with it and I've discovered that
I really like it for piping. It is the perfect consistency and it hardens enough so that the piped designs aren't overly
fragile.

Thanks to all of you who emailed me about switching to the emailed newsletter. I really appreciated all the nice notes
I received -- you guys make it all worth while.

IN THIS ISSUE:
    Recipe of the Month:
      Old-Fashioned Soft Sugar Cookies
    Site of the Month:
          How to Make Cookie Bouquets
          Election Cookie Cutters
          Art to Eat
    Decorating Inspiration -- Usual great stuff
    Hints and Tips
    Help!
    What's New at KCI
    FROM THE EDITOR

The man passed out in a dead faint as he came out of his front door onto the porch.

Someone dialed 911.

When the paramedics arrived, they helped him regain consciousness and asked if he
knew what caused him to faint.

"It was enough to make anybody faint," he said. "My son asked me for the keys to
the garage, and instead of driving the car out, he came out with the lawn mower."

********

RECIPE OF THE MONTH

OLD-FASHIONED SOFT SUGAR COOKIES

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar plus additional for sprinkling
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon peel (yellow part only)
1 cup sour cream
1/4 cup raisins or dried cranberries

In a bowl, stir together flour, baking soda, nutmeg and salt to combine thoroughly; set aside.

Preheat oven to 375 degrees F.

In a mixer bowl, combine butter and sugar; beat until well-blended. Beat in eggs, one at a time, mixing until fluffy after each addition. Add vanilla extract and lemon peel; mix to blend thoroughly.

Add flour mixture alternately with sour cream, mixing until smooth after each addition.

Drop by tablespoons, placed well apart, onto well-greased baking sheets. Sprinkle each cookie lightly with granulated sugar. Place one or two raisins or cranberries in the center of each. Bake until cookies are golden brown (12 to 14 minutes). Remove at once to wire racks to cool.

Makes about 5 dozen 2 3/4-inch cookies.

I've been a busy girl this month. After answering countless emails asking, "How do I get the
sticks to stay in my cookies when I make a cookie bouquet?" I finally got busy and put together
a web page with step by step instructions. You can find it at: http://www.kitchengifts.com/makingcookiebouquets.html
If you have suggestions for the page please let me know.

Also, in anticipation of the upcoming elections, I put back together our election page. If you are
hosting an election related event or party you might want to check it out at: www.kitchengifts.com/election.html

Kara sent us the website of one of her college classmates. Be prepared to be inspired.
Check out: http://arttoeat.com/cookieJar.htm

********

COOKIE DECORATING INSPIRATION

These inspirational cookies re compliments of India Tree, the company that makes our crystal sugars.

********
Hints and Tips

Megan, who lives in Luxembourg wrote to tell us that lustre dust is considered "edible" there.
She said it is commonly found as a decoration on fancy chocolates and chocolate cake. They use
gold leaf as well as gold lustre dust to write messages as well as decorate. She said it is used
sparingly but is a vary pretty background on dark chocolate.

A lady was in the shop the other day and asked me if we had any designs that she could use to make
cookies for her son's wrestling team. I really couldn't think of anything that would work -- neither
could she. Then, I looked up at the showroom wall and saw these mini coveralls.
Wouldn't they be cute done as a wrestling uniform? Both of us were happy!

In response to last month's suggestion that owners of home based cookie businesses share their ideas, Judi
checked in to tell us that she and her partner started theirs in November. They own a local restaurant and the
cookie business has become a signature division of the restaurant. They make cookie bouquets and gift
baskets filled with their homemade baked goods. They have had a little trouble getting the word out as they
do not have a large advertising budget. They found that word of mouth is the best. Judi said they have had
problems with icing discoloring after frozen. She'd appreciate any icing advice we can muster.

Michelle sent us this image of an apple cookie she decorated. Look closely and you'll see her question.
Can you see the spotty appearance of the red. It did this after the icing set up. I have my own thoughts,
but she and I would appreciate yours.

If you have made and decorated some cookies you are especially proud of, don't forget to take pictures
and share them with us. You can generally find me sitting here: lesley@kitchengifts.com

Business has been brisk at the shop. Those baby and wedding showers are keeping the girls busy.

I've been working to get our incredible selection of Mini designs updated. You can see my work in progress at:
www.kitchengifts.com/minicutters.html

Al has been working with Airborne and UPS to get us decent shipping rates to Europe and Canada.
If you are outside the US and wish to order, please contact me via email and I'll get you the charges
before you place an order.

*******

FROM THE EDITOR

This is the time of year when spring "teases" us in Nebraska. We'll have two days of incredible
weather and then it will snow on the third day. I actually fell for it last week and put my gloves away.
Is anybody else ready to start planting tomatoes?

Please help me write this newsletter by sending me questions, suggestions, pictures, recipes, etc. You
are so much more interesting than I am.

IN THIS ISSUE:
    Recipe of the Month:
         Vanilla Cookies
    Site of the Month:
          Amylooz Handpainted Shortbread Cookiez
    Decorating Inspiration -- Usual great stuff
    Hints and Tips
    Help!
    What's New at KCI -- A CONTEST!!!
    FROM THE EDITOR

Vanilla Cookies Recipe

1/2 cup sugar
6 tablespoons solid vegetable fat
1/8 teaspoon salt
1 teaspoon vanilla flavor
1 tablespoon milk
1 egg
About 2-1/3 cups flour, or enough to make a medium soft dough

Put fat, salt, vanilla and milk into a bowl, and work with a spoon until creamy. Add the sugar
gradually, stirring constantly until well creamed and white. Mix in the well beaten egg, and fold
in the flour to a rather soft dough. Divide into 2 or 3 pieces so as to be handled more easily,
and roll out on a well floured board to 1/4 inch thickness. Cut with a floured cookie cutter, lay
in baking pan, and bake in a medium slow oven to a very light brown color.

Amy, a wonderful cookie decorator and KCI customer has a new website. Go to:
http://www.amylooz.com/ Click on the online catalog link and be prepared to say "WOW!".

********

COOKIE DECORATING INSPIRATION

Do you have a wedding coming up? Chaya Greenfeld is one of the most gifted decorators I know of.
Here are some inspiring cookies from his collection. (In case you want to order some of her cookies,
his phone # is 718/384-4939)

I really wish we had a decorated example of each cookie cutter in our line. Unfortunately, we don't but
I am constantly on the lookout for pictures of decorated cookies that could easily be adapted to one of
our designs. Here is a fun one.

I talked to Chaya this afternoon to tell him I was using the wedding cake images above.
He asked if he could email us these incredible images to add to our page. I'm certainly glad
I hadn't hit the "publish" button yet. Enjoy!

********
Hints and Tips

Spotty Icing

Several of you checked in regarding our spotty icing dilemma. We have several thoughts but no perfect solutions.
1. Too much liquid. Try to keep the icing as dry as possible but still thin enough to spread.
2. Too much food coloring. Again, don't overdo it -- dark colors are more susceptible.
3. Perhaps beating it with a mixer adds too much air to the icing.
4. Try putting a clear glaze on your cookies before icing them. This will prevent oil from the cookies from
leeching into the icing.
5. A few drops of corn syrup in your icing might help.
6. As Denise said, "Sometimes the icing dries nice and sometimes it does not."

Stacey would like suggestions for making beautiful white icing.

If you have made and decorated some cookies you are especially proud of, don't forget to take pictures
and share them with us. You can generally find me sitting here: lesley@kitchengifts.com

I get a lot of emailed questions about cookie baking and decorating and occasionally the girls at the shop
give out my phone # to someone who needs help with their cookies. I don't mind either, but in order to help
those who need immediate assistance I put together a new FAQ page. You can check it out at:
www.kitchengifts.com/faq.html If you have suggestions for the page I'd love to hear them.

*******

FROM THE EDITOR

I'm sorry this is late. I don't know where April went. It seems just yesterday it arrived.

April did bring a new baby to our family. My baby brother Matthew (age 36) and his wife Cheryl had a baby girl
on April 5. Unfortunately, she was a month early and is still in the hospital trying to develop her lungs.
Please put Isabel on your list of people to pray for tonight.

I hope you'll take us up on our contest that I mentioned above. One of the things I mentioned is putting
DESIGN CONTEST in the subject line if you email me an entry. The subject line on any emails sent to
me are VERY important. I get hundreds of emails a day and I sort, read or delete them based on the
subject line. If it sounds like a spam, a virus, or it's blank, I get rid of it.

Please help me write this newsletter by sending me questions, suggestions, pictures, recipes, etc. You
are so much more interesting than I am.

IN THIS ISSUE:
    Recipe of the Month:
         Gumdrop Cookies
    Site of the Month -- Great inspiration
    Decorating Inspiration -- Usual great stuff
   Cookie Cutter Design Contest Winners!
    Hints and Tips
    Help!

    FROM THE EDITOR

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
Doug Larson

A doctor, an engineer, and a politician were arguing as to which profession was older.
"Well," argued the doctor, "without a physician mankind could not have survived, so
I am sure that mine is the oldest profession." "No," said the engineer, "before life began
there was complete chaos, and it took an engineer to create some semblance of order
from this chaos. So engineering is older."
"But," chirped the triumphant politician, "who created the chaos?"

********

Gumdrop Gems

1 cup butter or margarine
1 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla
1 egg
2 1/2 cups sifted all-purpose flour
1 teaspoon soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup small gumdrops, sliced, black ones removed

Cream butter, confectioners' sugar, and vanilla. Bean in egg. Sift together flour, soda,
cream of tartar and salt. Gradually stir into creamed mixture. Mix well.
Shape dough into roll 2 inches in diameter and 12 inches long. Wrap in waxed paper.
Chill several hours or overnight.
Cut into1/4 inch thick slices. Decorate tops with gumdrop slices. Bake at 375 degrees for about
12 minutes or until lightly browned. Cool slightly before removing from pan. Makes about 4 dozen
cookies.

(I found that you can roll the dough between sheets of waxed or parchment paper before
chilling and then cut with cookie cutters)

********
SITE OF THE MONTH

If you are looking for inspiration for decorating cookies for a summer themed party, check out:
http://www.beautifulcookies.com You will find all you need to get yourself off the sofa and
decorating beautiful cookies.

Helen was kind enough to send us these pictures. The first one is purses she did for
a bridal shower. and the second picture is of cookies she did for Herbie-themed
birthday party. She said they were a HUGE hit and I believe her!

Carla made cookies for her daughter's first birthday party and was kind enough to share them
with us. GREAT job!

These are a little out of season but I need to share them when I get them or I'll forget. Kim Slater,
a local cookie decorator, brought these cookies to the shop. I'm inspired!

It was a tough decision but Al and I chose Gogi LaRusso, our most prolific entrant and Helen Stubbs
as our winners of the Cookie Cutter Design Contest.. Gogi sent us several great designs, which
we'll probably use, but the one that struck us as the best "Why didn't we think of that?" entry was the
design she calls Fast Food Fries. It looks like a McDonald's carton with French fries in it. A runner
up was her design for a pizza slice. We should have thought of that too. Helen sent us a design she
calls a bra and underwear (we'll probably call it a two piece bathing suit) but we should have thought of
that 2-part design as well. Thanks to all of you who entered. You provided us with great inspiration.
Gogi and Helen should be receiving their prototypes within a couple of weeks.

********
Hints and Tips

I can't tell you how many calls or emails I've received from customers in Southern states asking me why
their royal icing won't set-up. The answer is easy -- humidity. If you are baking and decorating cookies
this summer you need to keep them cool and dry. Turn the air conditioner up if you need to, but don't
let them near hot humid air.

A great idea for summer cookies is to use fresh squeezed lemon juice for most of the liquid in
your royal icing. Add a little clear vanilla and you'll have a refreshing icing that will wow your guests.
The lemon juice won't color the icing so you can use whatever gel color you wish -- I don't like to
surprise people too much so I usually make mine yellow and then add yellow sparkling sugar to
the top.

********

I frequently get questions from folks starting their own home based cookie decorating business. That
isn't my expertise so any of you who do have your own business are encouraged to help me out with
hints, pitfalls, suggestions, etc.

If you have made and decorated some cookies you are especially proud of, don't forget to take pictures
and share them with us. You can generally find me sitting here: lesley@kitchengifts.com

*******

WHAT'S NEW AT KCI

The shop is still sending me one mini design after another to add to the collection. You can see the
whole bunch at: www.kitchengifts.com/minicutters.html

This new design kind of took me by surprise until I read the tag. It's a movie marquee, I think it would be
a fun one to decorate for a movie themed party or for someone appearing in a play.

Kitchen Collectables is now the only company that sells gold gel food coloring. Al talked the
manufacturer into making it for us. As you can see, it is NOT metallic gold. I made a batch
and added the gold coloring in tiny amounts. The lightest is almost an eggshell yellow. The
one on the left I like best; it is closest to gold. I'll have it online this weekend or you can call
the shop to order some.

*******

FROM THE EDITOR

Greetings from Tuesday's group at the shop -- Back row: Our son Michael, me, Cindy.
Second row: Al, Dot, Renae, Sherylynn. Front row: Spike.

Please help me write this newsletter by sending me questions, suggestions, pictures, recipes, etc. You
are so much more interesting than I am.

IN THIS ISSUE:
    Recipe of the Month:
          Black Pepper Cookies
    Sites of the Month -- Holiday Inspiration and TONS of new stuff from KCI
    Decorating Inspiration -- Hello Kitty!
    Hints and Tips - organizing your cutters
    Help!
   What's New and KCI

    FROM THE EDITOR

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
Jim Davis, 'Garfield'

A friend and I were standing in line at a fast-food restaurant, waiting to place our order.

There was a big sign posted. "No bills larger than $20 will be accepted."

The woman in front of us, pointing to the sign, remarked, "Believe me, if I HAD a
bill larger than $20, I wouldn't be eating here."

********

Black Pepper Cookies

1 cup unsalted butter
1 cup sugar
1 cup dark corn syrup
1 T. vinegar
4 1/2 cups bleached all-purpose flour
1 t. baking soda
1 t. ground ginger
1 t. ground cinnamon
1 t. ground cloves
1/2 t. finely ground black pepper
2 large eggs

In a heave saucepan over medium heat melt the butter. Add the sugar, corn syrup
and vinegar. Bring the mixture to a low boil and immediately remove from the heat and
cool to room temperature.

In a medium bowl ad the flour, baking soda, ginger, cinnamon, cloves and pepper. Stir
to combine.

Beat the eggs into the butter mixture. Add the dry ingredients and stir until well combined.
Scrape the dough onto a large sheet of plastic wrap, seal and refrigerate for two hours or
overnight.

Preheat oven to 375 degrees. Roll dough on lightly floured surface to a thickness of
1/4". Cut into shapes and transfer to ungreased baking sheet. Cut remaining scraps.

Bake 10 t0 12 minutes for soft cookies of 13 to 15 minutes for crisp cookies.

The girls at the shop have kept me incredibly busy photographing new designs and
adding them to the website and shopping cart. Check out our "What's New?" page at
www.kitchengifts.com/whatsnew.html The one that we have sold tons of since adding
it just a couple of weeks ago is our "Onesie" cutter -- How cute is this?

I've got another bucketful of designs to add so keep checking the What's New page!

KCI customer and decorator extraordinaire, Jill Pike. Has published a new book on
cookie decorating with royal icing. Check it out at: http://www.lulu.com/content/66899

********

COOKIE DECORATING INSPIRATION

Marilyn was kind enough to send us a picture of one of the cookies she did for her
niece's 3rd birthday. She said they took 5 days and 5 techniques! Hello Kitty!

********
Hints and Tips

KCI customer and decorator extraordinaire, Jill Pike. Has published a new book on
cookie decorating with royal icing. I saw the prototype when she was working on it, and
it really would be a lovely addition to anyone's cookbook library. Check it out at:
http://www.lulu.com/content/66899

In response to a previous newsletter, Kimberlee wrote to us about how she organizes her
cookie cutter collection. She says it's a bit time consuming in the beginning but well worth
the time spent. She first organized her cutters into categories, food, baby, flowers, etc. She
then traced each cutter on to copy paper. She put several cutters on a page, front and back.
She used a heavier cardstock for this step. She then used a 3-hole punch and after punching
the cards put them in a 3-ring notebook and labeled tab dividers with the names of the categories.
She stores her cutters in a large 3 drawer plastic bin on wheels. She keeps her cutters in plastic
zip-lock bags (grouped by her categories) and labels each accordingly. Sounds like a plan!

********

I received an email from a customer who said her royal icing turned grainy after it dried. I've never
had this problem before so I wasn't sure what to tell her. Sift the sugar? More liquid? What
are your thoughts?

Melissa says her royal icing decorations shrivel or shrink once they dry. She uses 4 cups of
powdered sugar, 1/4 cup meringue powder and 1/2 cup warm water and beats on a high
speed. I'm suspecting it's too much meringue powder but do you have any ideas?

If you have made and decorated some cookies you are especially proud of, don't forget to take pictures
and share them with us. You can generally find me sitting here: lesley@kitchengifts.com

*******

WHAT'S NEW AT KCI

I mentioned the "What's New" page in the Sites of the Month section. Please take a minute
to look at it and then check back early next week. www.kitchengifts.com/whatsnew.html
I'll be adding a bunch of clothing designs, a beautiful new Christmas tree, a monster truck, a slice
of pizza, a goat and more!

*******

FROM THE EDITOR

We've had a busy month. Michael turned 15, Al turned 57, and I feel 100. Michael added the
violin to his musical collection. We have named the violin "Screech", which after just 2 lessons
is an apt title.

The girls at the shop are gearing up for the holiday rush -- everybody wants it yesterday. I am
so proud of the way our girls get orders out quickly. Occasionally our suppliers aren't as quick
as we like and this can hold-up and order but most orders are still shipped the same day they are
received.

Please help me write this newsletter by sending me questions, suggestions, pictures, recipes, etc. You
are so much more interesting than I am.

IN THIS ISSUE:
    Recipe of the Month:
          Moravian Molasses Cookies
    Sites of the Month -- Amylooz Hand Painted Shortbread Cookies and MORE New Designs from KCI
    Decorating Inspiration - Usual Great Stuff
    Help!- PLEASE!

QUOTE OF THE MONTH

Two hunters were dragging their dead deer back to their car.
Another hunter approached pulling his along too.

"Hey, I don't want to tell you how to do something ... but I can tell
you that it's much easier if you drag the deer in the other direction.
Then the antlers won't dig into the ground."

After the third hunter left, the two decided to try it.

A little while later one hunter said to the other, "You know,
that guy was right. This is a lot easier!"

"Yeah, but we're getting farther from the truck," the other added.

********

This recipe makes an enormous quantity of cookies--up to 8 pounds.
Read through all the instructions before attempting it.

1 quart unsulfured molasses
1 pound light brown sugar
12 oz (3/4 lb) lard
4 oz (1 stick) margarine
About 4 pounds all-purpose flour
4 tablespoons fresh ground cloves
4 tablespoons fresh cinnamon
2 tablespoons fresh ground ginger
3 level tablespoons baking soda
1 teaspoon salt

Put the molasses in a very large and heavy smooth-bottomed pot.
Stir in the cloves, cinnamon, ginger, and the brown sugar. Turn to medium-high
and start stir with a wooden spoon until the mixture is warm, the sugar has
dissolved, and all the spices are incorporated, 5 to 10 minutes.
Do NOT bring it to a boil.

Put the salt and soda in a cup or small bowl and mix it with about 3
tablespoons flour in a cup. Add that to the molasses mixture. Stir until
completely dissolved, mashing any particles of soda against the side
of the pot so that every bit is incorporated.

Pour in the cooled margarine and lard, and beat with a wooden spoon
until completely blended. Allow the whole mixture to cool before adding
the flour, or the dough will absorb more flour. Add about one-third of the
flour mixture and stir well with a wooden spoon. Add the second third of
flour and continue to mix.

Take the remaining third of flour and sprinkle a work surface thickly with
some of it. Scrape all the dough out onto the floured surface, and begin to
knead, flouring your hands frequently while you incorporate the remaining flour.

When the dough has become stiff and firm and far less sticky, roll it into a long
tube and cut it into eight pieces, which will weigh roughly one pound each.
Shape each ball into a disk, slapping the surface with your hands to smooth
it (you'll see the lard rise to the surface, making each disk kind of shiny).

Put four disks of dough in each of two large plastic bags and seal. Allow to
sit overnight on the countertop. The dough will swell some and the spice flavors
will mellow and blend.

When you're ready to bake, preheat the oven to 250 degrees F. Cover a pastry
or rolling board (or a square piece of plywood) with bleached muslin that's been
washed several times, tacking it tightly around the edges. Flour the muslin and
rub the flour into the cloth to coat it deeply. Roll the cookies as thin as possible,
1/16 to 1/32 of an inch. Cut with any cookie cutter you like, using tiny cutters
such as hearts or circles to cut out little cookies in the spaces between larger
cookies. (You can also gather the scraps and reroll, but these cookies won't be as tender.)

Lift the cookies onto an ungreased baking sheet and bake for 10 minutes.
Watch them, and don't let the cookies brown around the edges. Allow to cool
on the pan for several minutes before lifting them onto cooling racks. As soon
as they're completely cool, pack and store in an airtight container. If you're
using cookie tins, seal the lid of the tin with masking tape. Any air creeping in
will cause the cookies to soften.

********
SITES OF THE MONTH

Check Out Amylooz Hand painted Shortbread Cookies at: http://www.amylooz.com/
Click on the "Online Catalog" link and be prepared to be amazed!

Once again, check out our "What's New" page ( www.kitchengifts.com/whatsnew.html ) I have
been incredibly busy adding all those new designs to the web and then to the shopping cart.
My favorite this month is the Fun Blue Bird. Is he cute or what?

Terri was kind enough to send us these pictures of cookies she decorated for a cowboy themed
birthday party. She personalized each badge but said used the Foodoodler edible marking pens for longer names.
They are way too cute.

OK, I know this newsletter is late. But I had to share Stacey's adorable Halloween cookies with you.

Thanks for sharing Terri and Stacey, I really appreciate that you took the time to send these.

********
Hints and Tips

Jane and Amanda sent us their tips on how she organizes cookie cutters and cookie decorating
info:

Jane: Like Kimberlee, I have my cookie cutters in ziplock bags by theme. I have also
taken a 3-ring photo album (the one with sleeves for 2- 4x6 photos per page) and
have index-tabbed it accordingly: cut-out cookie recipes, icings, cut-out basics, decorating
techniques, color chart, use of decorating tips, and finally my various categories of cookie
cutters with illustrations of decorated cookies from animals and butterflies to all
the holidays. Much of this info I've printed from your website and other cookie
decorating sites. When I'm ready to bake and decorate cookies, all I have to do
is open this book for info and ideas. Also, I've dedicated one side of my kitchen island
to all my cookie baking utensils and decor. Did I mention I'm an organizational freak? It
sure makes cookie decorating easier though.

Amanda: As for how I organize my cookie cutters, they are in a 3-drawer rolling
storage dresser grouped in categories (Christmas, shapes, Easter, etc.). I am in the
process of organizing my cutters on an Excel spreadsheet. I keep track of the shape
(bear), the occasion it’s used for (animal), secondary occasion (could be used as a
teddy bear for a baby shower), the size and the material it’s made of. Once the
spreadsheet is established, I will update it as necessary, and hopefully I will no
longer buy duplicate cutters without meaning to!

Kim responded to Melissa's concern about her royal icing shrinking once it is dry.
She said Melissa should not mix her icing on high speed. Should be on low for 7 minutes.
She also shouldn't add the water all at once. Start with about 1/2 the amount and
then more as needed.

Marilyn would like some help in getting pink cheeks on her Santa face cookies.

If you have made and decorated some cookies you are especially proud of, don't forget to take pictures
and share them with us. You can generally find me sitting here: lesley@kitchengifts.com

*******

FROM THE EDITOR

Well, we finally added a "goat" cookie cutter. I don't know what folks are doing with it,
but after enough requests we added one.

I'm helping a neighbor and some of her friends pack boxes for some of the folks stationed
overseas. They're putting in stationary and cookies. We're going to do our "yellow" ribbon
design and add our red, white and blue stars to a white background. I'm excited about the
project - mostly because this time I DON'T have to bake the cookies!

Michael got his learner's permit a few weeks ago so a new chapter of my life has begun. The
good part is that he now wants to spend a lot more time with me - loves to run errands --
go figure.

If you do order items from KCI and later have a question, concern, or need to make a change,
keep in mind that email is not certified mail. Your best bet is to call our toll free # and speak
to someone directly. I think I do a pretty good job of answering email but if the subject line if
blank or doesn't say something that catches my eye I will often delete without opening -- lots of
spam and limited time.

Please help me write this newsletter by sending me questions, suggestions, pictures, recipes, etc. You
are so much more interesting than I am.

Have a GREAT Thanksgiving.

Sign in a veterinarian's office: "All unattended children will be given a free kitten." ********

Sign in a veterinarian's office:

"All unattended children will be given a free kitten."

********