Today we are showcasing
Gingerbread Wishes $22.99
Gingerbread Wishes $22.99
with Coordinating Die
Gingerbread Candies $12.99
You will also see a new Treat Container that will be Showcased this week!
$4.99 for a pack of 10
All the ladies are not only using our showcased stamped today, but they are also using other Jaded Blossom Products that has been linked to the store.
Here is what I created!!
I made the Ginger Crinkle Cookies inside the bag. They are my FAVORITE cookies! The Recipe is at the BOTTOM of this post!!
Such a perfect little treat for the holidays. I used the new Gingerbread Wishes, Gingerbread Candies, Treat Tag, Candy Charms & Banner Die and Gusset Bags.
Here is a close up of my tag
I also used Stampin Up chevron ribbon, metallic twine from Twinery and Rumple Ribbon from Lovebug Creations.
Come back tomorrow for DAY 2 of our October Stamp Release!
Don't forget to visit the Jaded Blossom Store HERE
and for Favor Boxes HERE
Don't forget to like us in Facebook and share your Jaded Blossom Stamps Creation with us in our Garden of Creativity.
Don't forget to join our new October Challenge.
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Ginger Crinkle Cookies Recipe:
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Ginger Crinkle Cookies Recipe:
Yield: about 4 dozen cookies
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup vegetable shortening
1/4 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
1/4 cup plus 1 tablespoon turbinando sugar
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.
Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.
Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks.
Repeat with the second batch.














