Stamped Shortbread Cookies Recipes

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.

STAMPED SHORTBREAD COOKIES

Steps:

• Heat oven to 350*
• In large bowl, comine 1/2 cup sugar and butter, beat until light and fluffy. Add flour and cornstarch, dried butter powder.( this should be available from a cake decorating shop, etc) adds just the best butter flavor -- and mix well.
• Divide dough into 18 equal pieces, shape into balls.
• Roll balls in 3 tbls sugar.
• Place 2" apart on ungreased cookie sheets.
• For each cookies, flatten ball of dough firmly with cookie stamp.
• Bake at 350* for 9-12 minutes or until bottoms are very light golden brown.
• Cool 1 minutes, remove from cookie sheets.

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.

STAMPED CUTOUT COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill for 1 hour or until firm. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with 3-1/2 in. cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks., For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, ice cookies. Let stand at room temperature until frosting is dry and firm, several hours. , For each color you use, in separate small bowls, combine 1/2 teaspoon food coloring with 2-3 teaspoon water. Pour onto food-safe stamp pad or folded paper towel. Press stamp gently onto pad, ensuring an even coating of coloring adheres to stamp. Press stamp gently onto dried icing. Repeat with remaining cookies. Let stand until dry, several hours. Store in an airtight container.

COOKIE PRESS SHORTBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.

COOKIE STAMP SHORTBREAD

Steps:

• Cream butter and sugar thoroughly.
• Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix.
• Roll into one-inch balls, and place on ungreased cookie sheet.
• Stamp with warm cookie stamp.
• Bake at 325F degrees for 15 to 20 minutes (or 12-15 minutes per reviewer).

STAMPED CITRUS SHORTBREAD

Steps:

• Prepare the cookies: Add flour, cornstarch and salt to a medium bowl, and whisk to combine. Set aside.
• Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Zest half the orange and half the lemon directly into the bowl. Reserve the lemon and orange for the glaze. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla and lemon extracts and beat on medium speed until well combined, scraping the bowl a few times as needed.
• Add the flour mixture to the butter mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour, and up to 3 days.
• Heat oven to 350 degrees. Cut dough in half and let one piece warm up for 30 minutes if it has chilled longer than an hour. Return the other half to the refrigerator. Portion the dough into pieces roughly the size of walnuts (a scant 2 tablespoons/about 35 grams), then roll each piece into a ball between your hands. One at a time, dip a ball of dough into flour and set on work surface. If dough balls soften too much, return them to the refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie stamp in flour, and press down on the ball of dough until it is about 1/4-inch thick. Remove stamp. (If dough sticks to stamp, carefully peel it off. Don't worry about excess flour as you will brush it off after chilling.) Trim the edges using a 2-inch cookie cutter, and transfer dough rounds to 2 parchment- or silicone mat-lined baking sheets, arranging them about 1 1/2 inches apart. Repeat with remaining dough.
• Once you have stamped out all the cookies, knead together the scraps to make a few more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any excess flour with a dry pastry brush.
• Bake until cookies just start to turn golden underneath, 12 to 14 minutes, switching the baking sheets from front to back and top to bottom halfway through baking time.
• Make the glaze while the cookies bake: Zest the remaining skin from the reserved lemon and orange into a small bowl. Add the confectioners' sugar, butter and orange juice and whisk until smooth. If glaze is too thick, add more orange juice. If it is too thin, add more confectioners' sugar. It should be the consistency of thin custard.
• Let the cookies cool for a few minutes on the baking sheets, and transfer to a wire rack set over a parchment- or wax paper-lined baking sheet. Pick up a cookie, and using the back of a small spoon, spread a generous teaspoon of glaze on a cookie, letting any excess drip onto the next cookie. Repeat until all the cookies are glazed. Cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.

SHORTBREAD COOKIES

Steps:

• Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
• Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.