WONDERLAND BIRTHDAY CARD

Supplies: 

• Stamp Sets – Wonderland (139752w; 140365c); Tin of Cards (138946p)
• Paper – Mossy Meadow CS (133676); Crumb Cake CS (120953); Whisper White CS (100730); Winter Wonderland Designer Vellum Stack (139594); Season of Cheer DSP (139590)
• Ink – Mossy Meadow (133645); Memento Tuxedo Black (132708)
• Misc. –Big Shot (113439); Tags & Labels Framelits (138282); Basic Black 3/8” Stitched Satin Ribbon (138430); Mini Glue Dots (103683); Dimensionals (104430); SNAIL (104332)

Measurements:  

• Mossy Meadow CS: 8-1/2 x 5-1/2
• Crumb Cake CS: 2-1/4 x 5-1/4; 2-1/4 x 1-3/4
• Whisper White CS: 2 x 1-1/2
• Winter Wonderland Vellum: 2 x 5-1/4
• Season of Cheer DSP: 1-3/4 x 3-1/2
• Black Ribbon: 2”

Instructions:

1. Score Mossy Meadow CS at 5-1/2; fold to form card base.
2. Adhere Crumb Cake CS to left side of card front using SNAIL.
3. Adhere Vellum over top Crumb Cake layer.
4. Stamp ‘trees’ image using Mossy Meadow ink on Season of Cheer DSP – stamping off first.  
5. Adhere DSP piece to card front – top right side.
6. Stamp ‘antler’ image using Mossy Meadow ink on Whisper White CS piece – stamping off first.
7. Stamp ‘Happy Birthday’ image using Memento Tuxedo Black ink over top previously stamped ‘antlers’.
8. Die cut stamped Whisper White piece using Tags & Labels Framelits and Big Shot.  Die cut Crumb Cake piece using next larger size framelit.
9. Adhere die cut pieces together using Dimensionals.

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I just have to share this recipe…I've been making these cookies for years and had so many compliments and requests for the recipe this year – I had to have Hailey make more of them for our family Christmas party on Saturday. They are a favorite with everyone that has eaten them!

Andes Chocolate Cookies

3/4 cup butter

1-1/2 cup brown sugar

2 T water

2 cups chocolate chips (12 oz bag)

2 eggs

2-1/2 cups flour

1-1/4 tsp salt

Andes Mints

Melt 1st four ingredients together. Remove from heat and stir. Add eggs one at a time. Mix in dry ingredients, except the mints. Refrigerate 1 hour. Roll into balls. Bake at 350 for 10 minutes. While cookies are still warm, put half an Andes Mini on each one. Wait for it to melt – swirl with the back of a spoon.

Enjoy!

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A GIFT FOR YOU:

When you place an online order using the hostess code below – you'll receive PDF instructions to make this adorable gift card holder as my THANK YOU gift to you (click on the photo to see the details):

Hostess Code: 6WYGJVMJ

You can purchase the PDF Instructions for $3.95 here:

FREE STAMP SET DRAWING!!!

Use the Hostess code shown in the photo to the left when placing your online order and you'll get the gift shown above and be entered in a drawing to win a free stamp set of your choice!

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