Well, now that the school year is starting again, I am reminded that I never posted about the Teacher Thank You tags that I made for my kids’ teachers at the end of the last school year.
Better late than never, amiright?
Anyway, I printed these up so that we could make some letter-shaped sugar cookies for their teachers and put them in little baggies. This way the teachers would get a gift the girls made themselves and one that wouldn’t take up a bunch of space somewhere.
These tags obviously work best for teachers in preschool or kindergarten, but I think they would be pretty cute to give to a high school teacher too….. or is that just me??
Plus, I left a spot for your kids to sign the tags. And that photo at the top of the post? That scribble is actually how my 3yo was signing her name at the time. I just wrote out her name on the back so that the teacher could remember who it was from.
All you have to do is print out the tags, punch a hole in them, and tie them to whatever gift you’re giving.
I picked up these snack baggies at Target and the string at the dollar store.
We made A B C cookies to match the tags.
Well, actually, we made A, B, C, D, and then the first letters of both of my girls’ names.
And we used these Wilton cookie cutters.
And the recipe I used was the same one I made last year to make some autumn leaves.
I just used different cutters and icing colors this time around.
I love baking with my girls. They enjoy being in the kitchen and cooking is a great way to learn all kinds of concepts, though mostly we just enjoy eating the food we make. :)
Remember to roll out the dough extra thick so that you get nice, soft cookies.
And don’t over-bake them – they’ll appear “almost” done when they’re actually done.
Mix up the icing using some Meringue Powder to make it nice and shiny.
This stuff is great. It smells good and it lasts forever.
You can do just one color. If you do multiple colors, please remember that you don’t need a lot of food coloring in each dish. Unless you want super bold colors, like mine.
I had intended to go for a pastel look….. but I didn’t get there, obviously. Can I blame it on my kids? They WERE the ones distracting me after all…….
Anyway, the best way to ice them cookies is by just dipping them into the bowl of icing.
Make sure you stir the bowl between each cookie and let the excess drip off (or scrape it off the sides with the fork if it’s a LOT of excess).
Then just put them on the racks and let the icing harden.
See how thick they are?
*drool*
It makes plenty. So you’ll totally be able to save some for yourselves. Store the extras in a covered container.
And feel free to experiment with the icing – my 5yo did a few tie-dyed cookies.
So, first, here are is the PDF of the printable tags:
And here is the cookie recipe that I used. It’s the same one I used to make some colorful autumn leaves (scroll down for printable PDF):
Soft Sugar Cookies with Icing
Ingredients:
1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla (or almond) extract
1/3 cup sour cream
3 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
Icing:
2 cups confectionery sugar
1 1/2 tablespoons meringue powder
1 teaspoon vanilla (or 1/2 teaspoon almond) extract
3 to 4 tablespoons water
Cream together the butter and sugar with a mixer until light and fluffy. Mix in the egg, sour cream, and extract until smooth. In a small bowl, combine the flour, salt, and baking powder, then slowly mix into the wet ingredients until just combined. Do not over mix. Separate the dough in half and roll each piece out between two sheets of waxed paper to a thickness of about 1/2 inch. Refrigerate dough for an hour.
Preheat oven to 350°F (180°C). Remove dough from refrigerator and cut out desired shapes with cookie cutters. Gently gather scraps and reroll on a floured surface. Place cookies an inch apart on parchment lined cookie sheets and bake for 9 to 11 minutes. Do not over bake! Take them out when they appear just about to be done, and before they brown. Let cool completely on a wire rack before icing.
Mix all of the icing ingredients together with a fork. Start with 3 tablespoons of water and add more, about a 1/2 teaspoon at a time, until you reach a consistency where a thick line of icing slowly and smoothly drips off of the fork when lifted from the bowl. Dye it your desired color, dividing it between separate bowls first if using multiple colors.
Dip the tops of the completely cooled cookies into the icing. Gently pull out the cookie and use a fork or skewer to scrape off excess icing without touching the cookie itself. Set cookie on top of a wire rack that’s positioned over waxed paper or foil and allow to harden completely, letting the cookies sit for at least an hour. Store covered.
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And click here for the free, printable PDF:
There you go! Happy Gifting (…and eating!)
:
Roaming Rosie 