Stamped Cookies

You can do amazing things with rubber stamps! I had so much fun with this project, though I had an awful time getting the royal icing to set up flat enough.

The story goes like this, as most of my stories do: I was looking on Pinterest, saw something cool (can't remember what,) went to check it out, then started looking at that person's long list of craft blogs. Eventually, somehow, I got to these very pretty stamped cookies. Why do I want to make everything cool that I see?? Don't know. It's crazy. But later that day I baked some sugar cookies and made royal icing.

I'm not always such a perfectionist when it comes to trying new things. I like to say it's my "style" to be a little rough around the edges, but maybe that's just an excuse to make up for lack of tidiness. It usually works for me, and I think it works here too.



I liked the little birdie and ended up using it and other small images a lot because I had a hard time getting my icing smooth enough to hold a big image, as you can see in the cookie above. I had a lot of fun using the food writers to make little dots and add some color that way. Experiment! Have fun! Then eat. Nom nom.




Here's the how to:
-Frost sugar cookies with royal icing and wait overnight for the icing to dry completely, otherwise it will crack when you press the stamp down.
-Use new or well washed rubber stamps and color the stamp with your food writer quickly, then stamp your cookie. (Just a note about using old stamps, it's not preferable. But, most inks are non-toxic, so with a good washing it should be fine.)
-Be careful not to smudge the ink while you wait for it to dry!
-Be sure to show off to your friends and family before you eat it up.