Stamped Cookies Recipes

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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

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.

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).

Steps:

• Whisk together flour, baking powder, and salt in a large bowl. Cream butter and sugar with a mixer on medium speed until pale and fluffy. With mixer running, add egg and vanilla. Reduce speed to low. Add flour mixture gradually, beating until just incorporated. Divide dough in half; flatten each half into a disk, and wrap each in plastic. Refrigerate until firm, at least 1 hour (or overnight).
• Preheat oven to 325 degrees with racks in top third and lower third. Let 1 disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. On a lightly floured work surface, roll out dough to just under 1/4-inch thickness, adding more flour as needed to keep dough from sticking. Cut out cookies with a 2-inch heart cutter, and place them 2 inches apart on a parchment-lined baking sheet. Roll out scraps once, and repeat. Repeat with remaining disk of dough. Freeze cookies until very firm, about 15 minutes.
• Bake cookies, rotating sheets halfway through and switching from top to bottom, until edges turn golden brown, 14 to 16 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 1 week.
• Divide royal icing into 1/2-cup portions in small bowls. Tint each with a different gel-paste food coloring, starting with just a drop, mixing well, and adding more, drop by drop, to reach desired shade. Transfer 1 bowl of icing to a pastry bag fitted with a 1/8-inch round plain tip. Pipe the outline around edge of each cookie, then fill in with frosting. Poke air bubbles with a toothpick. Transfer decorated cookies to a parchment-lined baking sheet, and let stand uncovered overnight until dry.
• Arrange stamp letters to create desired phrases. (We stamped LUV U, UR A QT, BFF, LYLAS, B MINE, and 2GTBT.) Fold a paper towel into quarters. Squeeze a small amount of red gel-paste food coloring onto a paper towel, and press stamp in coloring. (You may need to blot stamp a few times on a clean paper towel if coloring is too thick.) Lightly press stamp on top of icing in center of each cookie. Let stand until dry, about 30 minutes. Stamped cookies will keep, covered, for up to 3 days.