STAMPED COOKIES
Learn how to make beautiful (and delicious) Stamped Cookies with this easy recipe!
Provided by Ginnie
Categories Dessert
Time 3h
Number Of Ingredients 11
Steps:
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Using stand mixer, cream together butter and brown sugar until fluffy. Mix in egg and vanilla extract.
- Add flour in two batches, mixing just until combined.
- Divide dough into two, then shape each half into a ball. Flatten each ball into a disk about 1-inch thick, then cover with plastic wrap. Chill for at least 2 hours (or overnight). Place cookie stamps in refrigerator, too.
- Once dough has chilled, preheat oven to 375 degrees. Line two baking sheets with parchment paper. Add granulated sugar to a small bowl.
- Roll a piece of dough into a golf ball-sized ball, then roll in granulated sugar. Place on baking sheet.
- Dip cookie stamp into sugar, then press ball until dough reaches edges of stamp. Repeat with remaining dough.
- Once you have filled a baking sheet, freeze cookies for 10 minutes.
- Bake chilled cookies until golden brown on bottom, about 9 to 10 minutes.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a baking rack to cool completely before decorating. Enjoy!
- Whisk together powdered sugar, milk, and vanilla until smooth. Add just enough milk to make a thin glaze (should be fairly runny).
- Dip cooled cookies in glaze, then brush off excess. Or brush glaze on cookies using a decorating brush. Place cookies on a parchment lined tray until glaze is set.
Nutrition Facts : Calories 219 kcal, ServingSize 1 serving
STAMPED BY DESIGN COOKIES
"I was afraid if I frosted cookies to give for gifts at Christmastime, they would stick together when stacked in tins," relates Sherry Lee of Columbus, Ohio. "So I came up with this idea to use a foam stamp to create an indented design for the frosting. They're so easy!"
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cake mix, eggs and oil until blended. Roll into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. , Bake at 350° for 6-8 minutes or until tops are set. Lightly press a 1-1/2-in. cookie cutter onto cookies making a slight indentation. Remove to wire racks to cool completely. , In a small bowl, whisk the confectioners' sugar and enough milk to achieve a drizzling consistency. Tint with food coloring if desired. Place icing in a small heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Carefully pipe icing into indentations.,
Nutrition Facts : Calories 52 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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