Designer's Tip: Use a cosmetic sponge to ink the edges of the die cut doilies.
- Card front: Place the card fold on the side. Cover the bottom 1 1/2” with Christmas Sweets red dot paper and the remaining card with tan dots. Ink the card edges brown. Cut the 4 1/2” doily from Kraft Cardstock and ink edges. Mat with a dark brown die cut mat and glue 1/4” from the card top.
- Die cut 2 7/8” mat from Christmas Sweets red dot paper and ink edges. Glue to the center of the large doily. Back two Gingerbread and 1 round candy Dazzles™ with Christmas Sweets tan dot paper and use Spectrum Noir CR10 red to color in details. Glue gingerbread to the doily center and foam tape candy between. Use 1/8” wide ivory grosgrain ribbon to make a bow and Zot to the bottom of the doily.
- Techniques: Border: Die cut two 2 3/4” doilies from Christmas Sweets green tile paper. Ink edges and cut in half as shown. Glue 3 halves along the top edge of the Christmas Sweets red dot border at the card bottom. Place Gingerbread Dazzles™ hearts and Red Heart Jewel Dazzles™ on each doily. Mat 5”x3/4” Christmas Sweets stripe paper with brown cardstock, leaving 1/8” border. Glue across top edge of the doily halves. Thread 2 small red buttons with floss and knot. Zot to each side of the border. Place Gingerbread Dazzles™ “Holiday Cookies!” across the border.
- Inside: Cover the card with Christmas Sweets tan dot paper. Place a length of Gingerbread Dazzles™ candy border across the card bottom. Cut the remaining border in half and place 1 3/4” from the card top, on each side of the card, leaving a gap between. Color candies using Spectrum Noir CR10 red pen. Die cut 2 3/4” Christmas Sweets red dot paper doily and brown cardstock mat. Place “Sweet Wishes” Dazzles and glue over gap between Dazzles™ border.