Thanksgiving Recap: Place card cookies + Pecan Pie

My sweet sister surprised me with a piping kit to decorate cookies and cakes. This Thanksgiving, I wanted to try my hand at piping icing onto cookies (it is much more difficult than it looks) to make place cards for our Thanksgiving dinner. We had an unusually warm Thanksgiving day in Denver so we brought out the football and tailgate games in the back yard :)


A few years ago, I received this great book on decorating cookies. I was so glad I was finally able to put it to use!


The recipe I used to make the place card cookies was a basic vanilla sugar cookie recipe I used in the same book. The book also had a fabulous royal icing recipe that I used to ice the cookies. Similar here. I separated the icing into different bowls and used food coloring to make the different leaf colors :)

Vanilla Sugar Cookies

Serving Size: 20-30 cookies, depending on size of cookie cutters


  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon heavy cream or half-and-half


  1. In a large bowl, whisk together the 3 cups of flour, baking powder and salt.
  2. Using a stand mixer, cream together the butter and sugar in the mixing bowl.
  3. Add in the egg and vanilla and continue to beat.
  4. Gradually add in the dry mixture and continue to mix. Scrape the sides of the bowl as necessary.
  5. Add in the heavy cream or half-and-half, and mix together.
  6. Take out the dough and form into a rectangle. Wrap tightly in Saran wrap.
  7. Refrigerate for at least an hour or overnight (the longer the better!). Dough can also be frozen for up to 1 month.
  8. When you are ready to bake, preheat oven to 350 degrees F. Take out the dough and roll flat on a cookie sheet lightly dusted with flour.
  9. Use cookie cutters or a paring knife to cut out desired shapes and place on the cookie sheet.
  10. Bake for 16 minutes until lightly golden on the edges.
  11. Cool on wire racks for at least 30 minutes, and then decorate!




Annnnd because its Thanksgiving, I also made a pecan pie with a leaf crust :)



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