Music Cookie Cutter Violin, Piano Music Note G Clef Biscuit Fondant Bread Mold

ABOUT OUR PRODUCTS.

• Certified Food-safe.

• Stainless Steel, not easy to rust.

• Dishwasher Safe.

• The side for press is binding processed, very safe to use.

• Smooth cutter edge makes it very easy to use.

• 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.

Cream together:

• 1 cup unsalted butter, softened

• 2/3 cup sugar

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:

• 3/4 cup confectioners’ sugar, sifted

• 1 tablespoon milk

• 1/2 teaspoon vanilla

• 1/4 teaspoon lemon juice

Add food coloring if desired.

*Yield 1/3 cup

Royal Icing

Combine:

• 1 pound confectioners’ sugar

• 3 tablespoons meringue powder

• 6 tablespoons warm water

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:

• 1 cup unsalted butter, softened

• 1 cup sugar

• 1 teaspoon vanilla

Beat in: 1 cup molasses

Mix together, then add to butter mixtures alternately with cooled tea:

• 5 cups flour

• 1 tablespoon ground ginger

• 1 teaspoon cloves

• 1 teaspoon baking soda

• 1/2 teaspoon salt

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.