How about some chocolate chip cookies?

I love chocolate chip cookies. And if I do say so myself, I have a reputation for making really good ones, or so say my grandsons. At some point, the oldest grandson brought some to school and his class was talking about them. “Chris’ grandma made cookies… “ and they would flock around him to get theirs before they were gone.

So when I saw Connie Stewart’s million dollar achiever Nothing Better Than Bundle, I could not resist getting it. I even got the French stamp set to make cookies for my francophone friends and family.

Lately I’ve noticed a trend of making slimline cards. I thought this would be a good opportunity to try it. So my card uses a piece of Crumb Cake measuring 8-½” x 7”, scored at 3-½”. The second layer is Early Espresso, measuring 8-¼” x 3-¼ and the third is Very Vanilla, 8 x 3. It all fits in a homemade envelope and I will post the sizes below. I stamped the cookies a bit randomly, while leaving space to position my words, cut out with the coordinating dies, in Early Espresso. I finished it off by wrapping some linen thread around the top layer, again, making sure it did not interfere with the words. The cookies are stamped with Crumb Cake Ink over the Early Espresso outline.

I’m sure they will enjoy it just as much as the real cookies, and these are calorie-free!

This is my first attempt at a slimline card, very trendy this season. I used the Nothing Better Than Bundle to make the chocolate chip cookie card.

To make the slimline envelope, start with a 9” x 12” piece of Designer Series Paper (or card stock) and score at 2-½” on each side, on the long side. On the wide side, score at 1” and 2-⅝ “. Cut off the corners at an angle and use strong adhesive on the bottom tab to secure it (Stampin’ Seal+ is perfect for this). Then, use some tear and tape on the top flap so you can remove it only after you have slipped the card in the envelope. When you use DSP with a pattern or dark colours, you will want to use a label to address your card.