SITES OF THE WEEK

Who needs me when we have Williams Sonoma.  They have put together a great
page on baking holiday cookies.  You can find it by going to: 
http://www.williams-sonoma.com/recipe  Click on the Baking Holiday Cookies
link below Holiday Foods.  (Check out their leaping reindeer!)

All Recipes has done a page called "Fun with Decorating".  You might find
some useful ideas.  Go to http://allrecipes.com/cb/kh/cookie/decorating

********

DECORATING HINTS AND TIPS

Wendie sent us these pictures of cookie bouquets she had made for her 
father-in-laws birthday.  He's a dentist and was very excited about not only
the bouquets but about getting the cookie cutters to go with them.  Wendie
is a VERY good daughter-in-law!

I don't like to be too traditional so I was thinking of Christmas cookies 
I could make with a little flare.  I came up with this sassy Christmas dress. 
( I had some extra sassy dress cookies left over from a class and I needed 
to use them up.)  I outlined the dress in red, added the pearl dragees, sprinkled
it with red sugar, added the fur with a star tip, and finally the belt. 
Remember, to make black icing, mix cocoa powder with your white 
icing then add the black food coloring - it will taste better and you won't need 
as much food coloring)  Can't wait to take these to a party tomorrow evening!

Carol checked in to comment on the decorated reindeer I used to let you know about the reindeer
promotion.  Although she thought it was beautiful she thought it might be a bit intimidating to the 
novice decorator.  She had a great idea for us.   She makes a chocolate shortbread cookie and 
cuts it out in the reindeer shape (or moose) .  After the cookies are cooled she dusts the backs and
antlers with powdered sugar -- like they've been in a snow storm.  She then ties a thin ribbon around
their necks.  Very simple and very cute!

********

HELP!

A reader is looking for a cookie decorating class in the Richmond, VA area?  

She also has a recipe question.  She got a gorgeous bundt pan -- she thinks it's
called cathedral --anyway, she's looking for a dark bundt or pound cake recipe,
maybe red velvet or chocolate.  Does anybody have one handy?

Kara would like to know the secret for the yellow, hard frosting and the softer
chocolate icing that you see on those big smiley face cookies in the bakery.

Ann wrote about the heart shaped cookies she made last year.  She iced them with
white royal icing and let them dry for 24 hours.  When she added the red icing designs
the red bled into the white background.  She used Wilton gel color.  She lives in
Texas -- is humidity the problem?

As always, if you have suggestions, recipes, or just a thought on any of these questions,
PLEASE send me an email -- cookiecutters@qwest.net

********

FROM THE EDITOR 

Michael and I took on the task of decorating our gingerbread house last week. (Remember the one
that has been sitting undecorated in my dining room since August?)  I gave him free reign with the
candy and I think he did a nice job.  You wouldn't believe the mess we had to clean up when we
were done!











Have you started your holiday baking?  I noticed a local grocery store has flour and confectioners'
sugar on sale this week so I'm off to stock up.  I think I'll try the recipe for "Chuck's Molasses Cookies"
that's on the Williams-Sonoma page. I doubt if I'll tackle the reindeer, Santa or sleigh examples that
they show, but I thought our drooping Christmas tree with our holiday light sprinkles might be cute.
What are your baking plans?

Thanks to those of you who contributed to this week's newsletter.  I really depend on your input
to keep this newsletter interesting.  Anyone who has ideas, recipes, thoughts or questions please
feel free to send them to me:  cookiecutters@qwest.net 

Have a GREAT week!

Lesley

Angel Macaroons

1 package 1 step angel food cake mix
1/2 cup soda pop
1&1/2 tsp almond extract
1 (7 oz) package coconut or about 2 cups

Heat oven to 350. Cover cookie sheets with foil or heavy brown paper.
Beat first three ingredients together on low, scraping sides of bowl
constantly 30 seconds. Beat on medium, scraping bowl occasionally 1
minute.  Fold in coconut.  Drop by teaspoons about 2 inches apart onto covered
cookie sheet. Bake until set 10 to 12 minutes. Slide foil or paper off of
cookie sheets onto wire racks; cool completely before removing from foil. 
When cool they peel off the paper or foil a lot easier.

Ida sent us this wonderful recipe for those who are allergic to eggs.  Sounds 
wonderful!

Eggless Eggnog

Servings: 8

Ingredients:
1 (3.5 ounce) package instant French vanilla pudding
6 cups milk
2-1/2 teaspoons rum flavored extract
1/2 teaspoon nutmeg

Directions:
1. In a large bowl, combine the pudding mix with 2 cups of milk,
following package directions; allow to chill for 5 minutes.
2. To the pudding stir in the rum flavoring and nutmeg, then slowly
mix in the remaining 4 cups of milk until the mixture is a thick but
drinkable consistency. Chill until ready to serve.

Ida also sent us this easy craft recipe -- would be great for the kids!

CINNAMON-APPLESAUCE ORNAMENT

4 oz of Cinnamon
1 can of applesauce

Mix together to form a dough (like play dough). Roll it out and cut
with a cookie cutter. Punch a hole in the top and let dry. String a
ribbon through the hole in the top and hang on the tree. These will
make a great scent for the house. When the aroma weakens, a drop of
cooking oil will bring it back.


********

SITES OF THE WEEK

If you haven't checked out good old Martha lately, it's time you did.  She has some
beautiful snowflake cookies on her home page.  Then, if you click on the "learn" 
link and the "cooking and entertaining" link you'll find more.  Where does that
woman find the time?  You can always find her at: http://www.marthastewart.com

Looking for an extra $20,000?  Campbell's soup is having their annual "Twenty Minutes
or Less" recipe contest. All you have to do is think of a quick recipe using Campbell's soup.
Just think, your recipe could be all over the magazines like the infamous green bean casserole.
You can find the info at:  http://campbells.mardenkane.com/recipechallenge.htm

Still needing a Christmas gift or two but tired of the malls?  Me too, I bought a $200
SuperCertificate the other day from Gift Certificates.com.  I can use it to get gift certificates at
Hollywood Video, the Gap, Body and Bath Works, and hundreds of other stores.. 
Check out  http://www.giftcertificates.com  They have a special promotion that goes 
until Dec. 2  -- which is why I'm sending this newsletter early.  Here are the specifics:

Save $10 when you purchase $75 or more in SuperCertificates from Thursday,
Nov. 29 through Sunday, Dec. 2. Use promotion code SMFDSFM1101001 during
checkout. http://www.GiftCertificates.com/FriendsandFamily

A SuperCertificate is a gift certificate to GiftCertificates.com that is
redeemable online or by phone for original gift certificates from hundreds of stores, airlines, 
hotels, theaters, restaurants and more!

For individual gifts you can also, call 1-800-773-7368. 
They also do corporate gifts.  Alas, what a great idea, a gift certificate rather than another clock!
If you are doing corporate buying go to  1-866-876-4761

********

DECORATING HINTS AND TIPS

For those who love vintage cookbooks, Ida was kind enough to send us this helpful
information for translating the oven temperatures

Oven Temperature Chart

Very Cool Oven == 225* - 250* F. or 110* - 120* C.
Cool or Slow Oven = 275* -300* F. or 140*- 150* C.
Warm Oven ========== 325* F. or 160* C.
Moderate Oven ======= 350* F. or 180* C.
Moderately Hot Oven === 375* F. or 190* C.
Fairly Hot Oven ======= 400* F. or 200* C.
Hot Oven ============ 425* F. or 220* C.
Very Hot Oven == 450* - 475* F. or 230* - 240* C.

RECIPE COLLECTING TIP

Here is a recipe collecting tip you might try.  When you clip a recipe from a magazine, 
put it temporarily into a magnetic photo album.  As you know, after a while the pictures
will fade and the print will yellow if you leave it in for very long, but if you find the recipe
is one you use frequently and enjoy, then go ahead and type it into a permanent place
such as your computer recipe file.  Periodically remove the ones you never tried to 
save room for new additions.

READ AND REREAD THE RECIPE

That's my tip for the week.  I relearned it again the other day.  I needed to make cookies
for a class on Saturday and for a couple parties next week.  I planned to double the
"No Fail Sugar Cookie" recipe.  I put my butter in the old Kitchen Aide and then started 
putting in the sugar.  Alas, I was short 1 cup.  I hit the switch to swirl what I had a few times 
then headed off to the grocery store.  Halfway through Albertson's parking lot it occurred
to me that the recipe called for 2 cups of sugar (doubled that would be 4).  I had just put
5 cups into the mixer -- and remember I had started the mixer.  Now what to do?  The 
answer was to triple the recipe.  That was a mistake.  My Kitchen Aide just barely holds a 
double recipe and will definitely NOT hold a triple.  I ended up mixing the flour in with my little
hand mixer and then the last few cups by hand.  Not only was it a HUGE mess, but my cookies
because, I assume the dough wasn't as well mixed as it should have been, were not their
usual high quality.  READ THE RECIPE, even if you've made it many times. By the way, if 
anybody needs cookies I've got extra!  

CHRISTMAS LIGHT BULBS

One of my favorite cookies to decorate for Christmas parties is our
Christmas light bulb.  They're small so you can cut a bunch of them from
a single batch of dough, and they're easy to decorate.  I don't even use
a pastry bag to outline them anymore.   I simply put flow icing into a 
squeeze bottle, put some onto each cookie and then use the brush end of 
my tip cleaning brush to spread it around the bulb portion of the cookie.  
After a few minutes I add the sparkling sugar.   I like to do a variety of colors.
The end of the bulb I do with black icing -- which I've darkened with cocoa powder before 
adding the black gel coloring.  Again, this goes into my squeeze bottle and I add the lines.  
They're simple and people are always impressed.

********

HELP!

Susan is looking for suggestions for inexpensive cookie tins or paper boxes that
she can use to hold her cookies.  Any creative ideas?

Ida is looking for a recipe for a cookie her friend purchased at a craft in Bradford, PA.  
The cookie was thin and flaky (reminded her of phyllo or pie crust), crispy and covered
in honey.  She thinks she tasted lemon too.  Does this sound familiar to anyone?

As always, if you have suggestions, recipes, or just a thought on any of these questions,
PLEASE send me an email -- cookiecutters@qwest.net

Karen suggested that we all put pressure on Martha Stewart to put a book together
with step by step directions for all the cookies she features on her web page and
in her magazines.  You can contact her yourself at:  customerservice@marthastewart.com

********

FROM THE EDITOR 

I didn't see it, but newsletter recipient and "Need Cookies" page friend, Cheri, sent me
an email about KCI being mentioned in the Women's Day Holiday Cookies edition that
hit the newsstands this month.  We're on page 12 if you're stuck in the checkout line and
want to take a peek.  Love that free publicity.

Speaking of free publicity, Al got two phone calls from newspapers that wanted to clarify 
some information about us so they could use it in their papers.  Al was busy and forgot to 
write down the names of the papers so if anybody sees an article that mentions us, 
PLEASE let us know.  I know the Boston paper did something on cookies and used 
pictures I sent them, but I couldn't find it online and the paper never sent us a copy -- darn.

The Leaping Reindeer we made for AMC's "Prancer Returns" are still available but going
fast.  We're selling them for $8.00 each.  Call our toll free # 888/593-2436 to order.
Did anybody see the movie?  It was pretty cute.

Thanks to those of you who contributed to this week's newsletter.  I really depend on your input
to keep this newsletter interesting.  Anyone who has ideas, recipes, thoughts or questions please
feel free to send them to me:  cookiecutters@qwest.net 

Have a GREAT week!

Lesley

On this same subject, Susie checked in to add that some folks add  a jar of carrot
baby food to her recipe to make carrot cake cookies.

********

SITES OF THE WEEK

It was 76 degrees here in Omaha on November 14 so I decided it was a good day to 
start my holiday baking.  I always make Chinese Fried Walnuts  -- and give
them  away because they are so full of calories.  The final step in making the
nuts is to fry them in peanut oil.  I hate to stink up my house with hot oil so I 
took advantage of the weather and the burner on my barbecue grill.  Spike and 
I stood outside for 2 hours frying nuts.  (Spike got anything that hit the ground so 
that kept him amused)  The rest of them are now in the freezer awaiting distribution.  
With that out of the way I am ready to start on the gingerbread house that has 
been waiting patiently in my dining room since August.  

I thought maybe some of you were thinking about starting your holiday preparations
as well so I found this fun site with lots of craft ideas.  You'll find everything from
how to make artificial snow to how to make a tortilla chip wreath.  Enjoy!
Go to:  http://freebiesandstuff.freeyellow.com/christmas/christmas-crafts.html

I while back we had a request for gingerbread boy and girl designs. Lidia was kind
enough to find these links for us.

VERY cute ginger people here: http://www.sweetdesignsinc.com/gingerbread.htm

This one takes a little time but is worth it -- make sure your little ones are nearby
http://www.designteam.com/xmas/xmas.htm

********

DECORATING HINTS AND TIPS

Almost daily I receive emails from customers wanting to know how to decorate 
one design or another.  Frequently, they want to make a
fire truck cookie look like a real fire truck, a Dalmatian look like 
a real Dalmatian or something similar. I try to "gently" tell them 
that it isn't necessary to go for reality when decorating cookies.  
Simple is sometimes much more effective.  I wanted to make 
this point by sharing a  cookie decorated by KCI customer 
Sabina Berins. This is her lobster cookie and notice how simple 
her decorations are.  She simply outlined it and filled it with red 
(bet she made the red icing a couple days early) piped on  
a few details then coated them with sanding sugar.  Finally, she
added the black tentacles.  Very simple and very cute!

Jennifer Osedacz, the newest member of our "Need Cookies?" page, sent me five incredible
cookies to use on the page.  Here is an incredible example of her beautiful work.  You can
find the others at:  http://www.kitchengifts.com/needcookies.html


In case aren't impressed enough, here is a picture sent to us by Susan from
Rolling Pin Productions  WOW!


GRITTY ICING

We have been discussing royal icing that seems gritty.  Susan wrote to say that we might
want to check the ingredients in our confectioner's sugar to see if it contains cornstarch
or not.  If not, you need to add some.  She thought this was important to her icing. 
She also said she "sifts" her sugar and cream of tarter in the mixing bowl.  She puts it into 
her mixing bowl and mixes it on a low speed for a minute or two before adding
her liquid ingredients.  

GLAZE PROBLEMS

Last week Patricia wrote that she was having trouble her cookie glaze,  Sometimes it dries
shiny and sometimes it is mottled or blotchy in places.  Susan (same Susan who did the 
Santa above) said that she has had similar problems.  One remedy she has discovered
is to put a bit of white gel color into the glaze.  This will make it more opaque though.  
She also suggested storing the cookies away from the kitchen.  Humidity can cause blotches.
Humidity triggers the icing to absorb fat from the cookie, the same way a paper bag will absorb
fat from a muffin. 

COLORED POWDERED ICING MIXES

Keetha wondered if there was such a thing as colored powdered icing.  Susan says that
Domino's does make colored confectioner's sugar.  One flavor is strawberry which is good
for reds.  Another trick is to mix Kool Aid into your sugar to start the color process.  She
also said "Bakers Preferred" has a brand of food coloring that is supposed to saturate 
very quickly.  You can find it at:  http://www.sugarcraft.com  

DARK RED ICING

Everybody agrees that the best way to get dark colored icing -- especially red, is to
make it a day or two ahead of time.  Nan checked in to say the same thing, but added
that dark colors will stain the tongues and lips of those who eat your cookies so for that
reason she avoids dark colors.

COOKIES ON CAKES

Last week I shared some of Denise's beautiful cakes that she decorated with cookies.
Susan shared her Scooby Doo cake that is also decorated with cookies -- wish I 
could decorate like her!


USES FOR COOKIE CUTTERS

Carol said that she used KCI's various truck cookie cutters as patterns for her
son's first birthday party invitations.  She said they came out VERY cute.

Several KCI customers have written to me about how thrilled they are to find
our selection.  Many of them aren't bakers but they are planning to use the cutters
as gifts for hard to buy for friends.  Everybody collects something and a cutter
in the shape of a favorite breed of dog, a unicorn, a shoe or whatever, make
nice stocking stuffers or gift exchange idea.

********

HELP!

Ida is looking for a cookie recipe for a friend that called for an angel food cake mix and
diet rite soda -- maybe some coconut too?  Her friend made these about 5 years ago
when she found out she was diabetic and now she has lost the recipe.  Any clues?

As always, if you have suggestions, recipes, or just a thought on any of these questions,
PLEASE send me an email -- cookiecutters@qwest.net

********

FROM THE EDITOR 

A month or so ago KCI received a HUGE order from the USA 
Network for our Leaping Reindeer cookie cutter.  They are 
planning to use them as some kind of promo for a new movie they 
are making called "Prancer Returns".  Each of them is stamped with 
the USA Network's stamp. Anyway, to make a long story short, 
somebody messed up and we ended up with 39 too many.  Since 
we don't really need 39 leaping reindeers in our stock room Al is offering them to you guys 
for $8.00 each (plus shipping) -- instead of the usual  $11.95.  The offer is good while the supply 
lasts.  You can call our toll free # (888) 593-2436 or local # (402) 597-0980 to order one or two 
or three. Maybe they'll be collectibles!!

I just looked at the old calendar and discovered that there are just 37 days until Christmas.  
Can you believe it?  I think time goes faster the older you get.

If you are new to our newsletter and wish to receive a weekly reminder that the newest edition
is ready, please email Lesley at cookiecutters@qwest.net .  Type "subscribe" in the subject 
line and I will add you to the list.

Thanks to those of you who contributed to this week's newsletter.  I really depend on your input
to keep this newsletter interesting.  Anyone who has ideas, recipes, thoughts or questions please
feel free to send them to me:  cookiecutters@qwest.net 

HAPPY THANKSGIVING!   We have so much to be thankful for.

Lesley

RECIPE OF THE WEEK

Nan was kind enough to send us this recipe.  It was the winning recipe in the
2000 Land O'Lakes Cookie Classic Contest.  The winner, Eileen Schantz, of
West Hurley, NY won $25,000 for submitting it.  For that kind of money, it
must be good!

Pecan Carrot Cookies

• 1 cup butter, softened
•  1/2 cup sugar
•  1/2 cup firmly packed brown sugar
•  1 egg
•  3 tablespoons orange juice
•  1 tablespoon grated orange peel
•  2 1/4 cups all-purpose flour
•  3/4 teaspoon baking soda
•  1/2 teaspoon salt
•  1 cup flaked coconut
•  1 cup coarsely chopped pecans
•  1 cup finely shredded carrots

Frosting Ingredients:

•  2 cups powdered sugar
•  1 tablespoon grated orange peel
•  2 to 3 tablespoons orange juice

Instructions:

Heat oven to 350°F. Combine butter, sugar and brown sugar in large mixer bowl. 
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg, 
3 tablespoons orange juice and 1 tablespoon orange peel. Continue beating until well 
mixed (1 to 2 minutes). Add flour, baking soda and salt. Reduce speed to low; beat 
until well mixed (1 to 2 minutes). Stir in coconut, pecans and carrots by hand.

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. 
Bake for 10 to 12 minutes or until golden brown. Cool completely.

Combine powdered sugar and 1 tablespoon orange peel in small mixer bowl. 
Beat at low speed, adding enough orange juice for desired spreading consistency. 
Frost cooled cookies. If desired, top each cookie with pecan half or grated orange peel.

TIP: For thicker cookies, chill dough at least 1 hour. Roll dough into 1-inch balls.

Speaking of recipes, I made the Maple Leaf sugar cookies from the recipe in last week's
newsletter.  (I just can't stop using my new mini maple leaf cutter)  Anyway, they were
really good.  The recipe didn't make very many, but they're pretty rich so it was enough
for my family and a few friends.

********

SITE OF THE WEEK

Kathy, from Chicago, was kind enough to send me a note about Martha Stewart
being on Oprah Thursday and demonstrating how to decorate her Noah's Ark
collection.  I, of course, being mechanically challenged was not able to set my
recorder so I missed it.  Kathy said the Oprah site doesn't show any of the 
Noah's Ark cookies but there is a cute site that shows how to make "Helping
Hand Cookies.  You can find it at: http://oprah.com/food/celeb/food_martha_handcookie.jhtml

********

DECORATING HINTS AND TIPS



GRITTY ICING

Last week Diane mentioned that she had experienced "gritty" icing when she used CK
powdered sugar.  Nan checked in to say that she has had trouble with gritty icing too
but she has narrowed it down to the powdered sugar since she hasn't changed her
meringue powder.

********

HIGHLIGHT FROM ISSUE #39

With the holidays approaching -- much too quickly -- I decided to pull this reader
submitted material from Issue #39.  If you haven't done a cookie exchange before
this might inspire you to try it!

COOKIE EXCHANGES

From Ida:

"If you're organizing it, lock someone into a cookie recipe the *second*  they agree. 
This way they don't change their minds down the road, and  you end up with 15 different 
(or, heaven forbid -- the same) recipe for Chocolate Chip cookies.

While it's a bit underhanded, mention to them frequently (but not too much to be annoying) 
how you're looking forward to trying their Aunt Flora's Pineapple Cookies -- they will know 
that at least YOU are counting on them to bake *that* cookie .. they'll be less likely to 
change at the last minute. Publish a list of who is bringing what -- another "psychological 
pressure" tactic.

From Amy:

"I did a cookie exchange last Christmas, here's what we did...Each person brought four dozen
cookies with the recipes and any tips and helpful hints. Then when everyone arrived, 
we figured how many cookies each person would take and important item...bring an empty
container to take your exchanged cookies home in, and then we went around the table 
collecting the cookies and discussing other holiday ideas. It was a lot of fun and the hostess 
made a wonderful brunch!!! "

From Mamalinda:  (I really want to meet this woman -- she must be tons of fun)

"Mamlinda has done this for several years, each year getting better.  Several people have 
dropped out of the group because of the large amount of baking but it's only one afternoon of 
baking, instead of turning the kitchen into a bakery for several days.  Usually there is 
one or two very anxious to make the list! About Thanksgiving, Mamalinda sends out the 
invitations for sometime in mid to early December -- the first year Mamalinda enclosed color 
copies of an article from Southern Living, called "I'll Swap You a Bakers Dozen" that 
explained the concept.  If you invite a dozen people (Mamalinda recommends that you phone 
first and make sure they are interested -- either they are, or they are not, as soon as you 
tell them that attending will require them to bake 13 dozen cookies).  Each dozen goes in 
its own container, it will take a box or large shopping bag to bring them all to the party 
(which will be used to transport cookies home too).  One dozen of each recipe gets set 
on the table in plates, and we munch cookies and visit and usually consume enough 
champagne punch to cause an awful lot of giggling.  We'll have a contest and a prize 
for (1) best tasting cookie; (20 best looking cookie; (3) most imaginative container.  
Prizes should NOT be edible (a calendar or a candle or some lovely hand cream).  
The fun doesn't end when we all go home -- walking into your own home with 12 dozen 
different cookies is a blast.  Husbands are usually waiting at the door.  Over the years we've 
had Mexican wedding cookies, biscotti, fudge, snowballs, meringue kisses, Italian anise cookies,
macaroons, rum balls, lots of bar cookies (easy to transport) and only once a duplication 
(snicker doodles).  We've had decorated tins, small boxes covered in brown paper tied 
with raffia and topped with a piece of real holly, little shopping bags stuffed with tissue paper, 
paper Christmas plates with colored cellophane, glass jars , and zip lock bags with stickers 
on them.  All the recipes can be gathered in advance, copied and tied with ribbons and 
presented as party favors.  It's really Grand to Have Parties!

NOTE: If for some reason there is someone who pulls out at the last minute the extra 
cookies can be donated to a nursing home or to a family going through some hardship. 
This might even become a regular feature of our group, for what could be more in the spirit?"

From Lois:

This will be my 22nd year doing cookie exchanges. With a cookie exchange you only 
need to make one kind of recipe. Then get several friends to do the same. I usually keep 
track so that we have no duplicate recipes. If there are 14 of you, each will put a baker's 
dozen in a container and number each container from 1 to 14. You will then go to the party 
with 14 containers (it is easier if you have the same type of container for your batch). You 
keep all your containers in your section. One year we spread them out, but it was more fun
 going around the tables and getting a container with your number on it.

The reason for the baker's dozen: you can sample ONE of each of the cookies before
 you give them away. Otherwise, you end up eating them all and have nothing to give away.

We set aside the first Saturday in December for our party. We meet at my girlfriend's house
 as she has more room. We set up tables and as you arrive you get a number and then put 
your containers on the table. After everyone is ready we take turns picking up our numbered 
container. A couple of us do more than one recipe since we have so many people to give 
cookies to.... After we've gotten our cookies, we sit down for lunch as everyone brings 
something so the Hostess can enjoy the party also.

It is fun to see how creative my friends have been over the years. We started out using 
just paper plates. Then we had to make rules. No soft cookies in bags. No burnt cookies. 
What is the use of going home and throwing out broken or burnt cookies, right. Two years 
ago I crocheted gingerbread houses onto 2.5 pound coffee cans. We try to use left-over 
containers or ones we've gotten after Christmas on sale.

Not only is a cookie exchange useful, but the friendships that have grown over the 
years is fantastic. "

********

HELP!

We're still looking for help with these questions from last week:

Pam's friend loves carrot cake and Pam made her carrot cake cookies using a carrot cake
mix.  They were OK, but she thinks she can do better.  Does anybody have a terrific
carrot cake cookie recipe??

Patricia is having trouble with her cookie glaze.  She uses 3 C. powdered sugar, 1/4 C. water
1 T. corn syrup and 1/2 t. flavoring.  She says the glaze sometimes dries shiny, sometimes not
and more than half the time, after the glaze dries, it is mottled or blotchy in places.  Any suggestions?

Bette is looking for help decorating gingerbread men.  Does anybody know of a source or
website that has ideas?

AND ALSO:

Keetha wonders if there is such a thing as colored powdered icing mix.  She is still 
having problems getting deep rich colors and thought maybe there was a solution
in a box.

As always, if you have suggestions, recipes, or just a thought on any of these questions,
PLEASE send me an email -- cookiecutters@qwest.net

********

FROM THE EDITOR 

The shop is going crazy right now filling orders for cookie cutters and cookie decorating
supplies.  (Al told me that supplies are now almost 40% of  KCI's business) 
I'm so proud of all the people who are planning ahead and getting their shopping done early!  
We've talked about freezing cookies before, so remember that "most" cookies can be made 
ahead of time.  There is no need to wait until those frantic days right before holidays.

If you are new to our newsletter and wish to receive a weekly reminder that the newest edition
is ready, please email Lesley at cookiecutters@qwest.net .  Type "subscribe" in the subject 
line and I will add you to the list.

Thanks to those of you who contributed to this week's newsletter.  I really depend on your input
to keep this newsletter interesting.  Anyone who has ideas, recipes, thoughts or questions please
feel free to send them to me:  cookiecutters@qwest.net 

Have a GREAT week.

Lesley