I’ve been dreaming of making a giant cross-stitch project for years now, and when I saw Jessica Decker’s oversized cross-stitched artworks, I became even more excited. It’s an immediately recognizable pattern, but seeing those little Xs blown-up in big, bold color is just so unexpected and beautiful. Jessica has brought yet another spin to traditional needle craft with this DIY tutorial for cross-stitch cookies.
The idea was formed while working on a wedding reception spread with friend and fellow art director Megan of Take a Megabite. It’s easy to adapt this project with a wide variety of patterns, and it could be scaled up or down for a show-stopping addition to any kind of party. I love the idea of mixing this project with the cookie wall from the San Francisco D*S book party to create a giant cross-stitch edible wall installation! Thanks so much for sharing the project with us, Jessica, and please keep on reinventing the cross-stitch! — Kate
Image above and pattern template by Martin Vecchio
Read the full how-to after the jump . . .
Spiced Graham Squares
Makes about 135 squares
Recipe adapted from Food & Wine + Smitten Kitchen
For the graham crackers:
- 3 1/4 cups + 2 Tablespoons all-purpose flour, plus more for dusting
- 3/4 cup graham flour, or whole wheat if you can’t find graham
- 2 heaping teaspoons cinnamon
- 1 1/2 teaspoons kosher salt
- a hefty pinch of ground cloves
- 1 1/2 cups (2 1/2 sticks) unsalted butter, softened
- 1/4 cup + 2 Tablespoons light brown sugar
- 1/4 cup + 2 Tablespoons granulated sugar
- 1/4 cup + 2 Tablespoons honey
- 1 1/2 Tablespoons molasses
For the icing:
- 2 packages of royal icing mix
- food coloring
1. Plan your design, and mix up the dough. In a medium bowl, whisk both flours with the cinnamon, salt and cloves. In a large bowl, or the bowl of a stand mixer, beat the butter, brown sugar and granulated sugar at medium speed until fluffy, about 1 minute. Beat in the honey and molasses, about 30 seconds. Scrape down the sides of the bowl and mix in the flour mixture at low speed, until just incorporated. Divide dough into three equal portions, pat each into a disk, wrap in plastic and refrigerate until firm, about an hour.
2. Preheat oven to 350ºF. Line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough 1/8 inch thick. Using a 1 1/2 inch square cutter (I used a fondant cutter), cut out as many cookies as you can! Reroll the dough scraps as necessary and keep cutting out squares. Transfer the grahams to the baking sheets and bake for about 9 minutes, or until lightly golden around the edges. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Continue until all the cookies are baked.
3. Mix up both packages of royal icing according to the directions on the box. (Basically, just add water and beat until the right consistency.) Pipe white Xs onto the border cookies, leaving the cookies making up the heart for another color. When you’re done with the white Xs, add food coloring to the remaining royal icing and pipe Xs onto the remaining squares making up the heart. Add more water to the icing if it’s beginning to dry out.
Note: The piping can also be done in two different days. Simply make up one batch of royal icing at a time. Your hand might get tired.