Rose Milk Herbal Bath Bombs
Rose Milk Herbal Bath Bombs Recipe: Practicing self-love and self-care is essential to providing love and care for others. Enhance your self-care bath ritual with these rose milk herbal bath bombs. The aromatics and nourishing coconut milk will ensure to relax and replenish. Ingredients include Baking Soda, Epsom Salt, White Cosmetic Clay, Citric Acid, Himalayan Pink Salt, Coconut Milk Powder, Rose Clay, Cocoa Butter, Rose Essential Oil, Geranium Essential Oil, Cardamon Essential Oil, Frankincense Essential Oil, Dried Rose Petals, & Witch Hazel Extract.
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Painted 'Porcelain' Sugar Cookies
These 'porcelain' or 'painted' sugar cookies are almost too pretty to eat! Make them for a party or shower, or prepare them as fancy gifts for your friends.
To make, ice any cut-out cookies (sugar cookies, gingerbread) with a batch of stiff royal icing (icing sugar + egg whites). Leave the iced cookies to dry for at least 24 hours. To prepare the 'paint', mix one part gel food colouring with one part vodka. Stir well and let the mixture sit for at least 15 minutes. Using a food-only paint brush, paint on designs. Let cookies dry for about five minutes. Eat and enjoy!
These cookies are easy to make and super fun to paint!
Sour Cream Sugar Cookies
Ingredients
2 3/4 cups flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 cups sugar
2 sticks butter, softened (1 cup)
1/3 cup sour cream
1 egg
1 tsp almond extract
Directions
Whisk together flour, baking powder, baking soda and salt in medium bowl, set aside.
Beat sugar, butter, egg, sour cream and almond extract in a large bowl with a mixer on medium speed until well combined.
Add flour mixture; beat on low speed until combined. Divide dough into two portions. Wrap in plastic wrap and chill the fridge at least two hours or overnight.
Preheat oven to 175 C. Line baking trays with parchment paper. Roll one dough portion onto floured surface to a 1/4 inch thick.
Cut out desired shapes with cookies cutters; transfer cutouts to prepared baking sheets. Lay cookies on sheet about 1 inch apart.
Bake for 8 to 10 minutes, until edges are slightly golden brown. Remove from heat and transfer to wire cooling racks.
When cookies are cool, decorate with Royal Icing.
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