Shortbread stamped cookies

My Husband Don said they tasted like fresh Lorna Doones.

This lovely recipe found its creation during February.  With Valentines Day tomorrow, Aah! I wanted to send "homemade" love to my family members.  In a bit of a last minute hurry, beings that in the morning I was taking my folks to the Oregon Coast for the day which made for some quick baking work.  I also busted out my "Famous sugar cookies" that way I could say "Be Mine" in the frosting. Add this recipe to your Stamped Cookie box, Gingerbread.

 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!"  

Ingredients
2 cups all-purpose flour
1 cup salted butter, softened
​(2 sticks)
1/2 powdered sugar

Preparations
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.

Happy Baking

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