Hello everyone, just wanted to say thank you to all my new followers. For those that might need a fast wedding card this design was quick and easy. I die cut the center heart, attached the butterfly, popped on the corner pieces and added mounting tape to the back of the first layer.
Spellbinders Shapeabilities Lace Hearts & Matting Basics A
Poppy Stamps Delaney & Cheviot Butterfly
Cheery Lynn Designs Lace Corner Deco F
For those that enjoying baking I have enclosed my version of the the Elephant Ear Cookie, one of my favorites, I have shortened the steps but you can also go to Martha Stewart's website and view the original. These are so good and go fast.
Martha Stewart Elephant Ear Cookies (really it is more like a delicious pastry)
- 1 cup walnut halves (original recipe called for pecans)
- 1/3 cup granulated sugar, plus more for surface
- 1/4 cup plus 2 tablespoons light-brown sugar
- 1 3/4 teaspoons cinnamon
- 1/2 teaspoon salt
- All-purpose flour, for rolling
- 2 sheets frozen puff pastry (from one 17.3-ounce package), thawed (I use Pepperidge Farms Puff Pastry Sheets)
- 1 large egg, beaten well
Preheat oven to 350 degrees. Toast walnuts on a baking sheet until fragrant and lightly toasted, 8 to 10 minutes. Let cool completely.
- Grind walnuts, sugars, cinnamon, and salt in a food processor until very finely chopped (mixture should resemble very coarse sand).
- Place puff pastry sheets side by side on floured parchment; press together at seam to form a 9 1/2-by-18-inch rectangle. Roll out to an 11-by-20-inch rectangle using a rolling pin. Brush generously with beaten egg, and evenly sprinkle with walnut mixture, patting it into dough. Starting with a short side, use one hand to roll up as tightly as possible, holding unrolled portion firmly with other palm. Brush off excess flour with a dry pastry brush as you are rolling, and press sides back into shape (they tend to splay). Roll tightly in parchment. Chill in freezer for 20 minutes.
- Cut crosswise into 1-inch slices. Generously sprinkle a work surface with granulated sugar, and coat both cut sides of dough slices in sugar. Press dough slices to flatten slightly. Roll out into 6- to 7-inch rounds on sugared surface, sprinkling more sugar on top as needed. Line baking sheets with parchment paper and bake in batches until golden brown, 17 to 18 minutes, rotating halfway through. Let cool on baking sheets.
If you get time to make this let me know what you think.