Recipe Monday #22 and Scratch N Sniff Margaritas

Today's Recipe is for Shortbread Cookies

Ingredients:
1 cup softened butter
1/2 cup superfine sugar
1/2 cup confectioners' (powdered) sugar
2 cups all-purpose flour
1/2 tsp almond extract (if desired)
thinly sliced almonds

Prehate oven to 300 F. Whip butter for 10-15 minutes until butter is white and fluffy. Add the two types of sugar. Whip again thoroughly.  Blend in the flour until a medium soft dough is formed.  On a floured surface, quickly roll into rope shapes (approximate diameter 2 inches) and cut into 1-1/2 inch pieces on the diagonal.

Place on a cookie sheet and add a couple of almond slices on each.  Bake for 15-20 minutes. Cookies will remain white. Dust with powdered sugar.

Today's cards were last week's technique challenge on Stampin' Addicts.  They have such a lovely fragrance and bright look...I really enjoy the technique.

You'll need Craft Ink, Clear Embossing Powder and one of the small packets of KoolAid that do not have any sweetner. (This can also be done with cocoa, but my best success is with KoolAid.

1. Mix your KoolAid and Clear Embossing Powder at an approximate 2 parts Clear Embossing Powder to 1 part KoolAid ratio. (This works for me, but feel free to do what works for you.)
2. Run your embossing buddy over the cardstock that will be any where near your KoolAid. (This allows it not to stick and get color on your card-I had a problem with this. OOPS!)
3. Ink up your solid stamp with craft ink in the color that works with your KoolAid choice...I've used the clear KoolAid as well, and it works nicely.
4. Stamp the image.
5. Re-ink and stamp as desired.
6. Sprinkle on Kool-Aid and Clear ep. Shake to remove excess powder.
7. Heat thoroughly with heat tool.
8. Be careful with the heat from your hands...it can create color spots.
9. Finish your card.
Alternatively, you can color in an image with an old blender pen and craft ink and then clear emboss for a slightly less fragrant, but still nice result. I came across a Regionals Swap of mine from 2008 with this technique this January (2010), and it was still smelling orangey!