Valentine’s Day is not so far off… it’ll be here before we know it! Last Valentine’s I shared a cookie stamping tutorial as a guest post over at the Artsy Girl Connection, and realized that maybe I should share the tutorial right over here at OTI just in case you missed it. These are definitely one of my favorite cookies that I have done, so I hope you enjoy the tute!
A friend of mine likes calling these cookies Love Notes, and I think that’s a perfectly suiting name! Love Notes in Paris!
Let’s get started!
These are the supplies you will need:
- Rectangle shaped sugar cookies
- Same cookie cutter used for cookies
- Stamps (new and washed): scripted and Eiffel Tower
- Gel paste food coloring (I used Americolor’s black and warm brown) plus 2 small bowls or a plate
- Fondant (white and red)
- 3 paint brushes and 1 pastry brush
- Corn syrup plus small bowl
- Tiny heart cutter
- Rolling pin
- Corn starch
- Water in a small bowl
Step 1. Dust your work space with corn starch. Roll out your fondant and cut out a rectangle.
Step 2. Pour some corn syrup in a small bowl, and using your pastry brush apply it to your cookie. Then place your fondant cut out on top of your cookie. The corn syrup is your “glue”.
Step 3. Pour 2-3 drops of the brown gel paste into a bowl, and using a small tipped paint brush, apply it to your stamp. Next gently blot your stamp on a paper towel to remove access. Then stamp your cookie without pressing too hard; just enough to stamp it and not necessarily imprint it.
Do the same thing with the Eiffel Tower stamp using the black gel paste.
Step 4. Roll out the red fondant and cut out your hearts. Using a brush, dab your cut out lightly with water and apply it to your cookie.
You are done!
Now, just create a cute basket and give it to someone you love. Hey, be sure to keep at least one cookie for yourself too. I always do. :P Enjoy!