ABOUT OUR PRODUCTS.
Material:
Easy and Safe to Use:
The side for press is binding processed, very safe to use.
Smooth cutter edge makes it very easy to use.
Decent Size:
2.5 CM (1 INCH) Deep cut, the most frequently used.
0.3 MM thickness, unlike the usual 0.2 MM thickness in the market, hardly deformed and very durable.
Dimension(Please see the pics below)
![](https://ae01.alicdn.com/kf/Hbf532f20ad014f4c97d6b41513993ca5I.jpg)
Pictures of Products on Palm
![](https://ae01.alicdn.com/kf/H8e8d0795624d4008aebee2a7331c64d4u.jpg)
Pictures of Products on Brown Wood Table
![](https://ae01.alicdn.com/kf/H1858076974b24d4b8751e862ac399a69K.jpg)
Sugar Cookie Recipe
Cream together:
Beat in: 1 egg
Add:
1 teaspoon vanilla
1/2 teaspoon salt
2 1/2 cups sifted flour
Mix until all ingredients are well blended. Chill dough 3-4 hours before rolling. Preheat oven to 375°F(190°C). Roll out on a lightly floured counter to 1/4"thick and cut with your favorite cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake about 8-10 minutes or until lightly colored. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely. Decorate with buttercream frosting, royal icing, or eat plain. Enjoy
* Makes 16-24 cookies.
Buttercream Frosting:
Melt: 1 tablespoon butter.
Add and beat until smooth:
Add food coloring if desired.
*Yield 1/3 cup
Royal Icing
Combine:
Mix on medium speed for 5 minutes
This recipe makes icing the right consistency for piping. For flooding, add water a little at a time to achieve a pourable consistency, like heavy cream.
Gingerbread Recipe.
Prepare and set aside to cool:
1/2 cup black tea
Cream together:
Beat in: 1 cup molasses
Mix together, then add to butter mixtures alternately with cooled tea:
Mix all ingredients well. Chill for at least 24 hours. Preheat oven to 375°F(190°C). Roll dough out on a lightly floured counter to 1/4"thickness and cut with your favorite cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8-10 minutes until lightly colored. Let cookie cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate or just eat them plain. Enjoy
*Makes 16-24 cookies.