Just make the cookies following the instructions.  Immediately after scooping them onto your parchment paper (I used a cookie scoop for this) use the back of the cookie scoop to make a little indent.  This squishes it just enough to allow a small crater, perfect for little jelly beans.  All I had on hand were jelly beans, though next time I’d probably do the little Cadbury chocolate eggs, then you’d have peanut butter AND chocolate (plus of course a few Reeses peanut butter eggs for my husband)!  If you have a hard time getting them to stick, use a little peanut butter and glue to the cookie.  (Peanut butter works to glue your tongue to the roof of your mouth and it also works well as edible glue!)  Hope everyone had an enjoyable Easter weekend!  See you tomorrow for Tutorial Tuesday!

I stamped the eggs on white cardstock, cut out, and layered with different thicknesses of foam tape. (Don’t forget that you can stack two layers of foam tape to get even more dimension than just one layer. Here I adhered one egg directly to the nest, put 1 layer of foam tape on one, and 2 layers of foam tape on the one in the middle for added dimension.)

After you’ve stamped the main image, just put a border of velvet rickrack around it and secure the corners with brads.

Happy Crafting!