Oh yes Maureen they sure do make it. Should be able to find it in most any baking supply place. The craft places probably even carry it these days. Did you ever eat Toblerone or some of the Italian nougat stuff? That had edible paper on it. Made of rice if I recall correctly. This modern stuff is better though. You can Google it to find out what might be near you. If you did that though you'd want to use the edible ink markers. Yes, those are cool too. LOL.. The regular parchment paper would be a nice simple solution, since you might get real complicated with rest of meal before we get done with ya. Smiles. LOL at the bling. Well, I was just trying to think of what a diploma thing might have on the edges.

Here's a couple thumbprint cookies that are tried & true. Imake them every year. Chocolate Caramel Treasures Cookie type: formed These are another variation of thumbprint cookie. This recipe came from Gourmet Magazine, December 1999. Ingredients For the cookies: 1 stick unsalted butter, softened 2/3 cup sugar 1 egg yolk 1 teas vanilla 1 cup flour 2 tbsp whole milk 1/3 cup unsweetened cocoa powder 1/4 teas salt 1 egg white, lightly beaten 1/2 cup chopped hazelnuts For the filling: 10 (1 x 1/2 inch) plain caramels, 2 tbsp heavy cream For the drizzle: 3 oz semisweet chocolate, finely chopped Directions For the cookies: Beat together butter, yolk, milk, sugar, and vanilla until well blended. Sift in flour, cocoa, and salt and mix until mixture forms a dough. Chill, wrapped in plastic wrap, until firm, at least 30 minutes. Preheat oven to 350 degrees. Roll tablespoons of dough into balls, then coat with egg white, and roll in nuts. Place balls 1 1/2 inches apart on a greased baking sheets. Press your thumb into center of the balls to flatten, leaving a depression. Bake until puffed slightly but centers are still soft, 10-12 minutes. Remove from oven and immediately press centers of cookies again with a spoon. Let cool. Make the filling while cookies are cooling. Heat caramels and cream in a small sauce pan over low heat, stirring occasionally, until melted and mixture is smooth. Spoon into centers of cookies and cool completely. Make chocolate drizzle one hour before serving. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring until smooth. Cool to warm and pour into a heavy-duty sealable plastic bag. Seal bag and snip 1 corner to form a small hole. Drizzle chocolate over cookies and let stand until set, about 30 minutes. *I never bother with the drizzle. I also usually use walnuts and not hazelnuts. ***************** Austrian Jam Cookies Cookie type: formed My mom originally got the recipe out of a magazine years ago. I don’t know what magazine. These cookies nowadays go by the name thumb print cookies. I like to call them Austrian Jam cookies because they sound more sophisticated that way. I usually double the batch. A single batch will make about 15-18 cookies. A double batch, you will get closer to 3 dozen. Ingredients 1/2 cup butter (1 stick), softened (not melted) 1/2 cup sugar 1 teas vanilla* 1 egg, separated 1 1/4 cup sifted flour 2/3 cup chopped almonds** your favorite flavor of jam Directions Preheat oven to 300 degrees. Beat butter, sugar, vanilla and egg yolk in a medium bowl until fluffy. Stir in flour. Gather dough into a ball, cover and chill for several hours. Roll level teaspoonful of dough into balls. Dip the ball into a slightly beaten egg white. Roll the ball into the almonds. Place on a lightly greased cookie sheet. Space cookies 1 inch apart. These cookies will not spread very much. Press an indentation with your thumb in the middle of the cookie, careful not to go all the way through to the pan. Fill with jam. Bake at 300 degrees for 20 minutes. *Almond extract can be used in place of real vanilla. ** Generally, I think the almonds are a little too hard for the rest of the cookie. I usually use walnuts or pecans. I like using Polaners preserves for the jam centers. I have also used Smuckers as well as homemade jam.

I made these with my Grand Daughters a few weeks a go and they were surprisingly good. Halloween Cutout Sugar Cookies Its easy to transform a basic sugar cookie dough into delightful Halloween treats. Using cutters shaped like ghosts and black cats, you can create spooky sweets that will cast a magic spell over holiday gatherings. 16 Tbs. (2 sticks) unsalted butter, at room temperature 3/4 cup sugar 3 egg yolks 1 piece vanilla bean, about 2 inches long 2 1/2 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. salt Colored sugars and decorating pens In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the egg yolks one at a time, beating well after each addition. Cut the vanilla bean in half lengthwise and, using a small, sharp knife, scrape the seeds into the butter mixture. Mix well. In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed. Divide the dough into 4 equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate overnight. (The dough can be prepared up to 3 days ahead.) Let it soften slightly at room temperature before continuing. Position a rack in the upper third of an oven and preheat to 350°F. Butter 2 large baking sheets. On a lightly floured work surface, roll out a dough disk 1/4 inch thick. Using cookie cutters, cut out desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and reroll the scraps and cut out more cookies. Repeat with the remaining dough disks. Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely. Decorate the cookies as desired with colored sugars and decorating pens. Store in an airtight container at room temperature for up to 1 week. Makes 24 to 30 cookies, depending on cutter size. Adapted from Williams-Sonoma Kitchen Library Series, Holiday Baking, by Jeanne Thiel Kelley (Time-Life Books, 1995). ____________________________________________________________________________ Icing the Cookies Royal icing, a firm icing made with egg whites and confectioners sugar, takes food coloring well. If you're making icing in several colors, first divide the uncolored icing into small bowls. Add food coloring paste to each, a tiny bit at a time, then stir with a toothpick until the desired hue is achieved. Apply thin icings or glazes with a clean pastry brush, a little at a time. Brush the icing evenly over the cookie using light, feathery strokes. (Thick royal icing can be thinned with equal amounts of lemon juice and water until the desired consistency is reached.) Apply thick icings with a pastry bag, which works best when nearly filled with icing. Decorative tips can be used for creating patterns, piping lines or writing messages.

Dawnp, you are so right! For years I searched for the perfect sugar cookie recipe. I found it, but it's really only perfect when I roll it thick and DON'T OVER BAKE THE COOKIES! Buttercream frosting is what I use too, but I've never added any salt - I'll try it next time! With grandkids and a huge investment in cookie cutters, I make sugar cookies almost every holiday. They have become expected! Here's my PERFECT SUGAR COOKIE recipe - it's a little different/more complicated, but worth the effort! 3 eggs 1 cup melted margarine 1 cup sugar 2 tsp. vanilla 2 T baking powder 4 cups flour 1/4 tsp. salt Beat whites till stiff. Beat yolks till creamy. Combine gently. Add melted margarine, sugar and vanilla. Beat. Sift dry ingredients together and work in. Chill. Roll 1/4-3/4" thick and cut. Bake on ungreased cookie sheet until JUST DONE on bottem. Remove from pan, cool, and frost. These cookies are very good for cutting. They produce a thick, cake-like texture with a butter flavor. ENJOY!