Copper Cookie Cutters
Military Helicopters
Made in the USA since 2001. The first and best!
Bell 206B Jet Ranger/Sea Ranger, Blackhawk, CH-46 Sea Knight,
CH-46 Chinook, CH-47 Chinook, CH-53, Pave Low, Seahawk, Navy-Marines Corps Aviator Wings, and USAF Pilot Wings.
These are not your average cookie
cutters! Don't be fooled by copy-cats. Soldered cutters can come
apart. Ours are secured with copper rivets to hold forever. Our
copper is so sturdy they don't need a fold-over lip to hold their shape (which
can catch batter and cause difficult clean up). And, you can cut from
either side. The
detail in our designs are unmatched.
Hero Gear's military helicopter cookie cutters are formed from tempered (hardened)
copper. These cookie cutters are
sturdy enough to use for years to come. A small hole allows you to insert
a ribbon or string so you can hang it anywhere! Approximately 6" wide
and 1-1/4" deep, it makes a great decoration for your kitchen.
We usually carry this item only during the Fall/Christmas season, but due to
popular demand, we have decided to carry it
year round.
Order Below Pictures
DELICIOUS NO-FAIL SUGAR COOKIE RECIPE BELOW
|
Order Cookie Cutters Below Pictures at
Bottom of Page |
|
Bell 206B Jet Ranger/Sea Ranger
|
|
CH-46/CH-47 Back in Stock!
|
|
CH-53
|
|
Pave Low
|
|
Blackhawk/Seahawk Back in Stock!
|
$17.95 EACH
After time, just soak your cookie cutter
in lemon juice to restore the copper's luster.
For
Airplanes and Navy-Marines Corps Aviator Wings and USAF Pilot Wings Cookie Cutters
(click here)
NO
FAIL SUGAR COOKIES
This
recipe is GREAT when using complex cookie cutters. The dough holds
its' shape and won't spread during baking. Make sure you let
your oven preheat for at least 1/2 hour before baking these or any
other cookies.
6
cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract
1 tsp. salt
Cream
butter and sugar. Add eggs
and vanilla. Mix dry
ingredients and add to butter mixture. Mix
well.
Chill for 1 to 2 hours (or see Hint below)
Roll
to desired thickness and cut into desired shapes.
Bake on ungreased baking sheet at 350 degrees for 8 to 10
minutes or until just beginning to turn brown around the edges.
This recipe can make up to 8-dozen 3” cookies.
HINT: Rolling Out Dough
Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of
parchment paper. Roll it out to the desired thickness then place the
dough and paper on a cookie sheet and pop it into the refrigerator.
Continue rolling out your dough between sheets of paper until you have
used it all. By the time you are finished, the first batch will be
completely chilled and ready to cut. Reroll leftover dough and
repeat the process! An added bonus is that you are not adding any
additional flour to your cookies.
