2011'11.07.Mon

LEAF SHAPED COOKIE CUTTERS - COOKIE CUTTERS


Leaf shaped cookie cutters - Flights to rarotonga cook islands



Leaf Shaped Cookie Cutters





leaf shaped cookie cutters






    cookie cutters
  • (Cookie cutter (lighting)) A gobo (or GOBO) derived from "Go Between" or GOes Before Optics -originally used on film sets between a light source and the set is a physical template slotted inside, or placed in front of, a lighting source, used to control the shape of emitted light.

  • Denoting something mass-produced or lacking any distinguishing characteristics

  • (cookie cutter) a kitchen utensil used to cut a sheet of cookie dough into desired shapes before baking

  • A device with sharp edges for cutting cookie dough into a particular shape

  • (cookie-cutter) having the same appearance (as if mass-produced); "a suburb of cookie-cutter houses"





    leaf shaped
  • (leaf shape) any of the various shape that leaves of plants can assume

  • (Leaf shape) In botany, leaf shape is characterised with the following terms (botanical Latin terms in brackets): * Acicular (acicularis): Slender and pointed, needle-like * Acuminate (acuminata): Tapering to a long point * Aristate (aristata): Ending in a stiff, bristle-like point * Bipinnate (

  • (Leaf Shape) Description of the shape of an African Violet leaf. Often included under the description of leaf type. Specific leaf shapes include heart-shaped, holly, longifolia, ovate, pointed, round, serrated and truncate.











maple leaf cookies




maple leaf cookies





1 cup butter softened
1 cup sugar
1 egg
2 tablespoons milk
1 1/2 teaspoons almond extra
2 1/2 cups all-purpose flour
1 teaspoon baking powder .
Red, orange and yellow gel food colors.

Combine butter and sugar in large bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Divide dough into thirds; place each portion into separate small bowl. Add very small amount of red gel food color to 1 portion; mix well. Add additional red gel for desired color, if necessary. Repeat with remaining dough portions and gel food colors.

Shape each dough into ball; flatten each ball to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours).

Heat oven to (200°). Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto a lightly floured surface in a random pattern with dough pieces touching. Roll out dough to 1/4- to 1/8-inch thickness, forming a marbled design. Cut with 3-inch leaf-shaped cookie cutters.











maple leaf cookies




maple leaf cookies





1 cup butter softened
1 cup sugar
1 egg
2 tablespoons milk
1 1/2 teaspoons almond extra
2 1/2 cups all-purpose flour
1 teaspoon baking powder .
Red, orange and yellow gel food colors.

Combine butter and sugar in large bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Divide dough into thirds; place each portion into separate small bowl. Add very small amount of red gel food color to 1 portion; mix well. Add additional red gel for desired color, if necessary. Repeat with remaining dough portions and gel food colors.

Shape each dough into ball; flatten each ball to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours).

Heat oven to (200°). Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto a lightly floured surface in a random pattern with dough pieces touching. Roll out dough to 1/4- to 1/8-inch thickness, forming a marbled design. Cut with 3-inch leaf-shaped cookie cutters.









leaf shaped cookie cutters







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zojirushi stainless steel rice cooker



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