Stamped Cookies Recipes

SHORTBREAD STAMPED COOKIES

Steps:

• Sift the flour and cornstarch into a medium bowl.
• In a large bowl cream butter and sugar, then add the sifted flour mixture a little at a time, combine with a fork, when mixture begins to come together, move to a flat surface and knead until you have a smooth dough.
• Wrap the dough in plastic and refrigerate for 30 minutes.
• Remove dough from the fridge and roll on a lightly floured flat surface into a thickness of 1/4 inch, dust cookie stamp lightly with flour and firmly press on dough, with a round cookie cutter (as close to the same size as the stamp) cut out cookie. Place on prepared cookie sheet, continue until all our cut out. While the oven is pre-heating refrigerate the cookies for about 15 minutes.
• Pre heat oven to 350° (180°C), line a large cookie sheet with parchment paper.
• Bake for approximately 15-20 minutes. Let cool completely before serving.

SHORTBREAD STAMPED COOKIES RECIPE

Steps:

• In a bowl combine the flour, cornflour, and salt. Tip - sifting the flour will give light and airy cookies
• In the bowl of a stand mixer with the paddle attachment cream butter, sugar, and the powdered sugar until light and fluffy.
• Add the egg and vanilla extract. Followed by the flour mixture. This is a soft dough. Tip - if however, the dough is too crumbly you can add a tablespoon or two of water. Do not add water unless necessary otherwise, the dough will spread too much.
• Divide the dough into two discs and wrap in plastic wrap. Tip - I like to chill the dough into small portions so I can work with chilled dough in batches.
• Refrigerate for at least two hours or until cold enough to roll.Tip - you want the dough chilled but still pliable so it can be rolled and stamped. If too chilled it will crack when rolling and the stamps will not create an impression.
• Preheat the oven to 350 °F /180 °C / Gas Mark 4
• Working with one disc at a time. roll the dough on a lightly floured surface to about 1/4 inch thickness.Tip - I prefer to roll on a parchment paper so I can transfer to the fridge if the dough gets too warm.
• Dip the cookie stamps in flour and dust off excess. Press firmly to impress but not too much that it cracks the dough. Cut out the cookies. Tip - some stamps come in two parts. Stamp the dough then center the cutter and cut the disc. If necessary chill the dough between steps.
• Place cookies on a parchment or silicone-lined baking tray. Tip - I prefer to chill my cookies for 10 minutes before baking if the dough gets soft.
• Bake the cookies on the center rack for about 8 to 10 minutes.
• Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.

BEST STAMPED SUGAR COOKIES

Steps:

• 1. Cream butter and sugars well
• 2. Add remaining ingredients, except decorating sugar, and mix well.
• 3. Scoop small balls (or hand roll). Press with cookie stamp, or you can just use a glass with a fancy cut bottom dipped into the decorating sugar. I usually spray the stamp, or glass bottom for the first few cookies to get enough sugar to coat and create the design in the cookie.
• 4. Bake in 350 degree oven for 10-12 minutes.

MILLION DOLLAR STAMPED COOKIES

Steps:

• Preheat oven to 350*.in large mixing bowl, combine 1 cup of the sugar, crisco and butter -- beat until light and fluffy.add vanilla, almond extract and egg.blend well -- add flour, baking soda and cream of tartar, mix well.shape dough into 1" balls.roll balls in remaining 1/3 cup sugar -- place 2" apart on ngreased cookie sheet with bottom of glass dipped in sugar.
• flatten balls to 1/8" thickness --
• bake at 350* for 7-12 minuts or until edges are light golden brown.
• cool 1 minute on rack on cookie sheet --
• remove from sheets to wire racks to cool completely.