Instructions

1. Trace one of the chipboard gingerbread shapes from album twice onto Kraft cardstock; once face up and once face down. Trim using scissors or a cutting blade and mat.
2. Rub edges of gingerbread chipboard with a wedge of Colorbox® Pinwheel brown pigment ink, or use a sponge to apply pigment ink to edges.
3. Attach gingerbread cutouts to front and back side of chipboard shape using Glue Glider™ Pro and High Tac adhesive. Rub edges of the front and back side of cardstock with brown pigment ink to create the look of a baked gingerbread cookie.
4. Print out pdf template showing paper piecings. Trim from printout, place over cardstock and cut out paper pieces. Be sure to cut two sets of chefs hats. One traced from front side of cardstock and one traced on reverse side. Rub edges of all pieces with brown ink. Add lines to chefs hats using brown ink wedge on white side of cardstock. Set all pieces aside for now.
5. Cut 3-3/4” square of Asparagus cardstock.
6. Trim (8) 5” squares of Whitewash Picket Fence cardstock. Align 4 sheets of carmel side face down and diecut with Sizzix machine and scallop square die. Next diecut 4 sheets of textured whitewash side of double-sided cardstock. Pair up to create (2) carmel pages and (2) textured whitewash pages. Glue pages together with Glue Glider™ Pro.
7. Glue green square from step 5 to one of the textured whitewash pages using Glue Glider™ and high tac adhesive. Cut 3-3/4” piece of gingerbread ribbon and attach 1” from bottom of square using ribbon adhesive.
8. Attach apron to front of gingerbread cookie using Glue Glider™ and high tac adhesive. Add ties to apron using red ric pieces and ribbon adhesive. Trim excess ric rac using scissors.
9. Cut 7” piece of gingerbread ribbon and tie bow. Trim ends and make V slits on ends. Attach bow using small pieces of ribbon on back side.
10. Add two eyes using adhesive pearls. If necessary, add micro adhesive squares to reinforce glue.
11. Trim small piece of red ric rac to create mouth and attach with small piece of ribbon adhesive.
    Add pocket to front of apron using Glue Glider™ Pro and high tac adhesive.
12. Stack album pages and position gingerbread cookie on top. Mark position lightly with pencil outlines and determine position for hole punch. Remove gingerbread shape.
13. Use Crop-A-Dile to punch holes in 2 pages at a time. Align over remaining 2 pages, mark spot and punch remaining 2 pages.
14. Trim 12” piece of ivory ribbon and thread through punched holes in book pages. Make a noose knot approximately 2” from the hole to allow the pages to turn freely.
15. Apply high tac adhesive inside pencil lines on front cover and attach gingerbread cookie to front cover.
16. Apply two strips of ribbon adhesive to top of head to attach the tall white chef hat piece. Attach band to bottom of hat using same adhesive. Flip over, match up reverse side of chef hat and attach with Glue Glider™ Pro. Pinch pieces together to reinforce hat. Add band to finish bottom of the hat.
17. Set up your own tag in Word Processing or graphics program, or print out pdf file of tag art.
    Trim down sheet and punch out title with tag punch. Cut small scrap of red cardstock with mini scallop scissors and add to base of tag, attaching using high tac adhesive and Glue Glider™ Pro on back side of tag. Mount onto scrap of kraft cardstock and trim border using paper trimmer. Use same scallop scissors to trim bottom of tag
18. Punch hole with Crop-A-Dile. Tie 4” piece of gingerbread ribbon through tag hole and attach to bottom leg of gingerbread cookie by applying adhesive to bottom 2/3 of tag using Glue Glider™ Pro and high tac adhesive.
19. (Optional) Print out recipes and adhere recipes with photos or just the recipes to inside pages.