My Husband Don said they tasted like fresh Lorna Doones.
Justin my youngest, by His confession, says he is the most spoiled. His preference in baked goods is, soft, old fashioned and not too sweet. Any Shortbread is a winner. When he helped himself to a freshly stamped cookie right off the hot pan, He said,
"Mom I'm in heaven!"
Pre-heat oven to 350 degrees. Prepare one 3-inch round cookie stamp and one 3 inch round cookie cutter (biscuit cutter) Un-greased baking pan or parchment paper lined.
In a large bowl cream butter and powdered sugar until light and fluffy. Add flour, mix till dough melds together. Wrap in plastic and chill for at least 15 minutes.
Knead dough for 2 minutes, roll out dough onto lightly floured surface. 1/4 inch thick. Dust cookie stamp lightly with flour and press onto dough, press as many cookie stamps as rolled area provides. Cut with (biscuit cutter) over stamped impressions, lift with a spatula onto baking pan. Repeat until dough is used up
Bake in hot oven (350 degrees) for 18-20 minutes o until edges are lightly brown. Cool 2 minutes and transfer to wire rack for cooling.
If you desire: Apply sprinkles before baking.
If you do not have a cookie stamp, be creative, the bottom of a patterned glass, criss-cross fork design.
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Giveaway closing Feb. 13th 2017
Last Friday I had the wonderful opportunity to spend most of the day with my dear friend Julie. A little bittersweet as she is moving back to Phoenix. Her house sold in 3 days, she made an offer on another house, and they are both planning 30-day escrows. Whew! Creative baking can be very therapeutic and help me to process when life changes.
This cookie stamp idea has been rolling around in my head since the holidays began. Most of the rollers and stamp I priced were insane. Never knew there was so much history around cookie stamps.
Oven 350 degrees Makes 2 1/2 doz. Kid Friendly recipe
Just a side note as this is a lovely YouTube shared; her dough needs a bit more work. Remember a light dusting of flour is all that is required. Do not forget the kneading, please. Reminder, the time spent in the frig. also helps to meld the ingredients together.
Prepare one 3 in. Cookie stamp and a 3 in. Round cookie cutter. Line a baking tray with parchment paper.
In a large bowl/mixer, cream butter, brown sugar, till light and fluffy add egg, corn syrup & molasses. Mix altogether. Sift flour & spices, add to creamed mixture blend well. Wrap dough in plastic and chill from 15min. to 2 hours.
Cut dough into 4ths. take 1/4 of dough and knead 2 min. until smooth and pliable. Roll out dough to about 1/4 inch thick. Dust lightly cookie stamp with flour and press onto dough. Remove cookie stamp. Repeat the process of stamping. Dust cookie cutter and place over stamped design, cut and lift with a spatula onto a cookie sheet lined with parchment paper. Continue to roll out, stamp & cut remaining dough. Place filled cookie sheet into the refrigerator while you're continuing to roll out the rest of your dough. Cooling the stamped cookies helps to retain the indentation of the stamp. Cool for up to 20 min. Bake in a 350-degree oven for 12-14 minutes. Cookies do not particularly show edges browning. Let rest on pan for 2 min. Transfer to a wire rack to cool completely.
What made this day extra special besides sharing it with you, is that I found this package of Norpro Cookie Stamper, set of 2 hiding in the clearance rack. I'm waiting for the weekend, reading up on dough recipes, looked at a few recipes and then created my own. A lightly sweet, firm dough, reminds me of animal crackers. Let me know how you like them.
Happy Cookie Stamping