I bought a handful of rubber stamps last week to experiment with embossing cookies. So far, so good. I posted my favorite of the batch - some cross cookies - in my photos. Can't wait to do these for Easter. I'm really having fun with the embossing concept. And eating WAY too many cookies! 
Isn't it great the things you can use to decorate cakes. I hate it when I am in the "scrapbooking" aisle at the store and someone says, "Oh you're a scrapbooker too." I just very nicely say, "No, I'm a cake decorator."
Crimsicle - those are outstanding! How did you make the cookie cutters?
Also, how thick do you roll the RBC to emboss? Looks like it needs to be a bit thicker than usual to get such nice embossed detail.
Thanks for sharing - you guys are SOOOOO creative!
I made my own cutter to match the rubber stamp. Took about a half hour or so...no biggie once you get the hang of it.
I roll the RBC somewhere between 1/8 inch and 1/4 inch thick. I squish down pretty hard with the rubber stamp. I like to end up with a final thickness a little over 1/8 inch thick. The surfaces don't get that greasy look if the icing is a little thicker, I've found.
I use alphabet rubber stamps on BC icing for a cake (see Messy Love cake in my photos). I turned out pretty well. I just suck at painting that's I called it messy love 
I also tried it a couple of days using a different technique. I placed food color on a paper plate, smooshed my stamp on there and stamped it on my BC cake. I like the effect. I will post pics tonight. I believe this technique will work well with cookies as well. HTH.
Oh it works. I just made sure I washed everything thoroughly before I used it. OT... Hey mommabear, where in PA?
yippee!!! I got so many things I want to try I dont know what to do first!!!
fooby,.....i'm in mercersburg, not far from white tail ski resort. love it here
It's interesting, today is Thursday, and just on Tuesday I was at Michaels looking for another rubber stamp for cookie decorating (the one Melvira mentioned in the Feb. cookie club thread), and I found a cool paisley design stamp which I imediately thought "oh this will be cool on my fondant cakes!" Then low and behold, here comes this thread!! Yep, great minds really DO think alike!! 
I was just wondering in the store the other day if they were thick and sturdy enough to actually make an imprint into the mmf/fondatn. Thank you so much for posting and your cookies are lovely.
Julia
Your cookies are beautiful, I love the idea that you made cutters to go with stamps. Wonderful job.
I bought rubber stamps a while ago from the $ store. I was thinking to myself that I could use them on cookies or cake boards etc. Maybe one day I will attempt to make cutters. I have been inspired 
So I'm wondering if I got this right -- you take the fondant and roll it out, stamp the heck out of it with the rubber stamp, then cut it with a cookie cutter and adhere to the cookie? Is this correct?
So I'm wondering if I got this right -- you take the fondant and roll it out, stamp the heck out of it with the rubber stamp, then cut it with a cookie cutter and adhere to the cookie? Is this correct?
Essentially, yes. But, I use RBC. Fondant would probably work, but I'm not sure the impression would be as detailed. I freeze the icing cutout. I roll it out on waxed paper and then cut around the individual pieces so I can crowd them better on a single sheet in the freezer. If you don't have the waxed paper underneath, they won't hold their shape.
Cut out the cookies with the same cutter....bake 'em and plop the frozen icing cutouts on while still good and hot. Works great, and you can make a LOT of nice cookies really fast this way.
I did some others that were square and just used a standard square cutter on them. They were nice, but not nearly as pretty as the crosses, so I didn't post those. You can do nice things with standard cutters, if you're not ready to make your own.
Katskakes - I use Earlene's RBC recipe...equal parts Crisco and Karo, kneaded with PS until it's the right texture. I add some salt when I think about it...and knead in flavor oil at some point. I used butter for part of the fat once, and it was decidedly yellow. Yummy, though.
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