Hello friends. It is almost that time of year to start thinking about Christmas. I am getting a jump start this year starting with this Home Sweet Home Christmas Card.

Here is what I used:

Home Sweet Home Christmas Card supplies

  •  Pretty Cute Stamps “Gingerbread Kisses” and “Gingerbread House” Clear Stamp sets
  • Acrylic Stamp Block (not pictured)
  • My Favorite Things Hybrid Black Licorice Ink
  • Variety of Copic Markers
  • Irresistible Pico Embellisher
  • Foam mounting tape
  • Detail Scissors
  • Sequins
  • White cardstock
  • Peerless Watercolors
  • 4 x 5 1/4 piece of watercolor paper
  • 4 1/4 x  5 1/2 top folded white card

    Home Sweet Home Christmas CardHere is how I made this card.

  1. I painted the white watercolor paper using Peerless watercolors.
  2. I stamped each of the images and colored them with Copic markers.
  3. I cut each image out with detail scissors.
  4. I adhered the images with foam tape to pop them up off the card front.
  5. I adhered the gum drops and sequins using a liquid adhesive.
  6. The card front is adhered to the card base using foam tape so it will not curl on the up on the edges.
  7. I added the Pico Embellisher to the gumdrops and glitter to the bow and buttons on the gingerbread girl to finish it off.

I love gingerbread for Christmas. Who makes cookies?

Here is my recipe for Gingerbread cookies.

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

Frosting:
4 cups powdered sugar
1 teaspoon vanilla
4 to 5 tablespoons half-and-half
Food colors, raisins or chocolate chips, assorted candies, if desired

Directions:

  • In large bowl, beat brown sugar, shortening, molasses and water with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
  • 2 Heat oven to 350°F. Grease cookie sheet lightly with shortening or spray with cooking spray. On floured surface, roll dough 1/4 inch thick. Cut with floured gingerbread cutter or other shaped cutter. On cookie sheet, place cutouts about 2 inches apart.
  • 3 Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 4 In medium bowl, mix powdered sugar, vanilla and half-and-half until frosting is smooth and spreadable. Add food colors as desired. Frost cookies; decorate with raisins, chocolate chips and candies.

I use this recipe every year. I will not take credit for it as it is a Betty Crocker recipe. :)

Have a wonderful week friends.

Larissa