Comments on: Valentine’s heart cookies

By: Axellelyn Hidalgo

Axellelyn Hidalgo — Sat, 16 Jun 2012 20:50:55 +0000

your cookies are so beautiful:)keep up the good work..

By: Axellelyn Hidalgo

Axellelyn Hidalgo — Sat, 16 Jun 2012 20:44:56 +0000

so beautiful cookies louise..never stop making cookies:)

By: Louise

Louise — Sat, 18 Feb 2012 11:57:14 +0000

I use a shortbread type of cookie recipe. Taste nice and buttery and make a sturdy cookie. http://cakejournal.com/recipes/vanilla-sugar-cookies/

By: judy

judy — Thu, 16 Feb 2012 15:30:00 +0000

everything is so beautiful! do you have a special sugar cookie recipe, mine was too soft and did not work well
thanks
judy

By: Antonia at Swedish Love Affair

Antonia at Swedish Love Affair — Mon, 06 Feb 2012 22:19:19 +0000

Amazing! I’ll try to remember to make these soon!

By: arah

arah — Fri, 03 Feb 2012 06:50:22 +0000

wow these are fabulous!

By: Ellie-marie1

Ellie-marie1 — Thu, 24 Feb 2011 03:51:00 +0000

Fantastic looking cookies! Thanks for sharing the recipe!

By: Nicole

Nicole — Sat, 19 Feb 2011 14:26:00 +0000

Thank you!!! Wonderful work!

By: Kris

Kris — Fri, 18 Feb 2011 21:28:00 +0000

Beautiful cookies, Louise!

By: Anonymous

Anonymous — Thu, 17 Feb 2011 21:00:00 +0000

I use this recipe: http://www.cakejournal.com/archives/vanilla-sugar-cookies

By: Tonda

Tonda — Thu, 17 Feb 2011 17:50:00 +0000

First let me say….love you site here!! I’m so inspired when I come here.
I would like to know if you have the recipe for these sugar cookies? I didn’t know if you share the recipes or not? Would love to have a sturdy sugar cookie recipe so I can practice.
Thank you so much.
Tonda

By: Michele

Michele — Wed, 16 Feb 2011 08:29:00 +0000

Those are beautiful! I never thought of using my tappits as emobossers. Great idea!

By: Alessandra Zecchini

Alessandra Zecchini — Wed, 16 Feb 2011 05:42:00 +0000

Thank you

By: Anonymous

Anonymous — Tue, 15 Feb 2011 19:56:00 +0000

Thanks!

By: Anonymous

Anonymous — Tue, 15 Feb 2011 19:55:00 +0000

I just use a little brush of light corn syrup to make the fondant stick to the cookie.

By: Anonymous

Anonymous — Tue, 15 Feb 2011 19:53:00 +0000

Global Sugar Art Stock PC (scroll down a bit) http://www.globalsugarart.com/cat.php?cid=777&s=15&name=PATCHWORK%20CUTTERS/Patchwork%20Cutters%20Side%20Designs%20and%20Embossers
You can get it in a mini version too I think that when they say dust color it’s the same as luster dust ect.

By: Anonymous

Anonymous — Mon, 14 Feb 2011 20:46:00 +0000

I got it from Design a cake, http://www.design-a-cake.co.uk/

By: Alessandra Zecchini

Alessandra Zecchini — Mon, 14 Feb 2011 20:36:00 +0000

oh I would like to get a quilting embosser for fondant!!! Where did you get yours?
I tried to google jem but I only got some music bands…

By: Anonymous

Anonymous — Mon, 14 Feb 2011 19:55:00 +0000

These are gorgeous Louise!

By: Diana

Diana — Mon, 14 Feb 2011 19:33:00 +0000

Louise, they are lovely, as always.

(I liked your idea of using the small rose embosser, too!)

By: Anonymous

Anonymous — Mon, 14 Feb 2011 18:51:00 +0000

I think that if you use fondant on cookies I like to eat them within a week, after that will the fondant get more hard to bite into. The cookie are still ok to eat. After 3 weeks I don’t like to eat them anymore. It is different with RI cookies here I don’t have a problem eating them after 3 weeks (max 4), as long as they are stored correctly.

I never use flavor for my fondant.

By: Anonymous

Anonymous — Mon, 14 Feb 2011 17:40:00 +0000

Sorry Nicole, I have edited your first comment…

By: Anonymous

Anonymous — Mon, 14 Feb 2011 17:34:00 +0000

Hmm my pc have messed things up…. You should be able to see it now. Sorry for any confusions.

By: Nicole

Nicole — Mon, 14 Feb 2011 16:43:00 +0000

Thank you for your reply!! What is the link? (Sorry I am feeling non-tech-savvy today!

Every time I look at your post I am blown away by the beauty of these cookies!!! Can’t wait to look again for next reply!

By: Thyjuan

Thyjuan — Mon, 14 Feb 2011 16:38:00 +0000

These are beautiful! I was wondering, how hard does the fondant get on the cookie as well as how the taste of the fondant is? With icing being wet, the cookie can remain a bit soft and hold in some moisture with the icing. Does fondant get to a crumble-breaking point on a cookie? Also, do you flavor your fondant? I just love the fact that I can easily flavor my icing to fit whatever cookie recipe I use…

By: Marcar2m

Marcar2m — Mon, 14 Feb 2011 15:43:00 +0000

Absolutely gorgeous Louise!! Love them, but I don’t see the link where it says “you can find the cookie recipe here”? Am I looking in the wrong place?

By: Anonymous

Anonymous — Mon, 14 Feb 2011 15:26:00 +0000

Please search in the comments for this post. There are a link to the cookie recipe.

By: Anonymous

Anonymous — Mon, 14 Feb 2011 15:25:00 +0000

I used the alphabet cutters from jem and used then as embossers.

By: Anonymous

Anonymous — Mon, 14 Feb 2011 15:25:00 +0000

I have linked to it in one of the other comments

By: Anonymous

Anonymous — Mon, 14 Feb 2011 15:24:00 +0000

You can find the cookie recipe here: they wanted me to write a book within 6 weeks and since I have no experience and because I of course would like it to be all perfect
I don’t have a recipe for fondant. I just use the store bought. As it never fails.

By: Paula

Paula — Mon, 14 Feb 2011 14:52:00 +0000

yes, lovely …….
happy valentine…….
gr paula

By: Dominika

Dominika — Mon, 14 Feb 2011 13:10:00 +0000

Ohhhh, such a beautiful cookies again!

By: Marielbaanzola

Marielbaanzola — Mon, 14 Feb 2011 12:17:00 +0000

Louise as always beautiful. Happy Valentine`s day

By: Tanja

Tanja — Mon, 14 Feb 2011 12:04:00 +0000

Love the pink quilted one!
And the others too.

By: Iced Jems

Iced Jems — Mon, 14 Feb 2011 11:51:00 +0000

Beautiful! These certainly made me smile!Love Iced Jems x

By: Jessica Lanfranchi Slates

Jessica Lanfranchi Slates — Mon, 14 Feb 2011 11:38:00 +0000

Beautiful cookies! Any chance you’d be willing to share your cookie recipe?