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Recipes for Cookie Stamps

Recipes for Cookie StampsDelicious recipes for use with the Cookie Stamps.

SHARRON’S QUICK & EASY SHORTBREAD COOKIES

1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla
4 tablespoons confectioners’ sugar
2 cups flour


Mix all ingredients together until they become a smooth dough. Shape dough into 1-inch balls and place on ungreased cookie sheet. Dip a cookie stamp into powdered sugar or flour and then press the stamp into a ball of dough. Repeat for each ball. Bake at 350°F for 15-18 minutes.

MELT-IN-YOUR-MOUTH SHORTBREAD COOKIES

3 sticks (3/4 pound) butter (not margarine)
1 cup sugar
2-1/2 - 3 cups flour


In blender, mix butter and sugar. Add flour slowly (up to 3 cups depending upon softness of the butter – more flour for softer butter). Remove from blender and knead mixture once. Shape dough into 1-inch balls and place on ungreased cookie sheet. Dip a cookie stamp into powdered sugar or flour and then press the stamp into a ball of dough. Repeat for each ball. Bake at 350°F for 25-45 minutes.

NUTTY SHORTBREAD COOKIES

6 ounces unskinned, lightly toasted hazelnuts or almonds
2 tablespoons vegetable oil
6 tablespoons unsalted butter (room temperature)
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 cup sifted flour
1/2 teaspoon baking soda


Finely grind the hazelnuts or almonds in a blender or food processor. Add oil and mix well. In another bowl, cream the butter and sugars together until they are light and fluffy. Add the oil and nut mixture. Beat in the egg and vanilla. Slowly add the flour and baking soda to the mixture. Make sure all the ingredients are thoroughly mixed together. Shape dough into 1-inch balls and place on ungreased cookie sheet. Dip a cookie stamp into powdered sugar or flour and then press the stamp into a ball of dough. Repeat for each ball. Bake at 350°F for 10-12 minutes or until golden.

SCOTCH SHORTBREAD COOKIES

1 cup butter
1/2 cup sifted confectioners’ sugar
2 cups sifted flour
1/4 teaspoon salt


Preheat oven to 325° F.
Sift together the flour, sugar, and salt. Blend these dry ingredients into the butter until it becomes a stiff dough. Shape dough into 1" balls and place on ungreased cookie sheet. Dip the stamp of your choice in colored crystal sugar, flour, or powdered sugar and then press the stamp into the dough ball. Repeat for each ball. Bake at 325°F for 25-30 minutes.


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Recipes for Cookie Stamps