Who's up for some Holiday festivities already? Yes? Fantastic! Because Paper Crafts is putting on a super-fun blog hop to celebrate their newest special issue, Holiday Cards & More, Vol. 8. This issue is packed full of home decor, wraps, tags, cards, and even a whole section on photo cards! There's also a ton of creative ways for food-giving, which is the theme of this hop.
I'm happy to offer a giveaway for this issue, compliments of Paper Crafts. Just leave a comment on this post by Tuesday, August 13th for a chance to win (each stop in the hop will be giving away a copy, so be sure to visit them all)!
For this hop, I wanted to make something pretty to put them in.
My go-to idea for packaging is to use glass containers that I save throughout the year (pickles, jelly, sauce, salsa, you name it). They're free, and I feel good about recycling.
Just spray the top with whatever paint you have on hand, and you're half way there!
The band is a piece of wrapping paper, and the tie is from a skein of looped yarn.
Love how the yarn makes a pretty rosette just by tying it in a knot!
Fill it with cookies and you've got an incredibly affordable (practically FREE, aside from the stamps and dies) and fancy present for anyone on your list.
If you're interested, I've copied the recipe for the cookies at the end of this post. This one is taken from Taste of Home, but it's also one of the Better Homes and Gardens All Time Favorite Christmas Cookies.
Thanks so much for stopping by! Please continue on the hop to see what these incredibly talented ladies have made for you. Your next stop is Vera Wirianta Yates, who always has something amazing to share. Don't forget to comment at each blog for a chance to win your own copy of Holiday Cards & More, Vol. 8! Also check out the enormous collection of Christmas products that you can comment-to-win back at Paper Crafts Connection!
Kelly Griglione <-- you are here
White Chocolate Cherry Shortbread Cookies
- 2-1/2 cups all-purpose flour
- 3/4 cup sugar, divided
- 1 cup cold butter, cubed
- 1/2 cup finely chopped maraschino cherries, patted dry
- 12 ounces white baking chocolate, finely chopped, divided
- 1/2 teaspoon almond extract
- 2 teaspoons shortening
- Coarse sugar and red edible glitter
- In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.
- Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
- In a microwave, melt shortening and remaining white chocolate; stir until smooth.
- Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container. Yield: about 4 dozen.