Sending Cheer

{ tams # 84818 }

Print Recipe

Cutting Instructions:
- Crumb Cake Cardstock (base): cut 1 @ 5 1/2" x 8 1/2"; score at 4 1/4".
- Pecan Pie: cut 1 @ 4" x 4".
- Silver Foil: cut 1 @ 2 3/4" x 3 1/2".
- Basic White: scraps for Gingerbread images; cut 1 @ 4" x 5 1/4" (inside).
- Sweet Sorbet (greeting): 1 1/2"x 2 1/4"; scraps for Hearts.

Instructions:
1. Use the Christmas Tidings Embossing Folder and the Stampin' Cut & Emboss Machine to emboss the front of the card.
2. Die cut a 3 1/2" deckled circle using the Pecan Pie cardstock. Emboss the circle using the Christmas Tidings Embossing Folder and ther Stampin' Cut & Emboss Machine. Adhere the circle to the centre of the card base.
3. Use the Nested Essentials Dies and the Stampin' Cut & Emboss Machine to cut the rectangle using Silver Foil. Adhere the foil on an angle to the centre of the circle.
4. Stamp the gingerbread image using Pecan Pie ink on Basic White scrap cardstock. Stamp the second gingerbread image using Crumb Cake ink on Basic White scrap cardstock. Stamp the face on both images using Early Espresso ink. Die cut the gingerbread using the coordinating dies and the Stampin' Cut & Emboss Machine. Using your scissors, cut of the tag circle at the top off the gingerbread. Adhere the gingerbread men on an angle on the Silver Foil, one with adhesive, the other using Dimensionals.
5. Die cut two (2) sets of hearts using Sweet Sorbet scrap cardstock backed with adhesive sheets. Adhere 3 hearts to the front of each gingerbread man.
6. Stamp the greeting using Early Espresso ink on Sweet Sorbet cardstock, die cut the greeting using the appropriate size flagged tag die and the Stamin' Cut & Emboss Machine. Adhere the greeting in the upper left of the card base using Dimensionals.
7. Stamp a sentiment on Basic White Cardstock and adhere to inside of card.