Best Stamped Sugar Cookies Food

STAMPED COOKIES

Steps:

• Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
• Using stand mixer, cream together butter and brown sugar until fluffy. Mix in egg and vanilla extract.
• Add flour in two batches, mixing just until combined.
• Divide dough into two, then shape each half into a ball. Flatten each ball into a disk about 1-inch thick, then cover with plastic wrap. Chill for at least 2 hours (or overnight). Place cookie stamps in refrigerator, too.
• Once dough has chilled, preheat oven to 375 degrees. Line two baking sheets with parchment paper. Add granulated sugar to a small bowl.
• Roll a piece of dough into a golf ball-sized ball, then roll in granulated sugar. Place on baking sheet.
• Dip cookie stamp into sugar, then press ball until dough reaches edges of stamp. Repeat with remaining dough.
• Once you have filled a baking sheet, freeze cookies for 10 minutes.
• Bake chilled cookies until golden brown on bottom, about 9 to 10 minutes.
• Let cookies cool on baking sheet for 5 minutes, then transfer to a baking rack to cool completely before decorating. Enjoy!
• Whisk together powdered sugar, milk, and vanilla until smooth. Add just enough milk to make a thin glaze (should be fairly runny).
• Dip cooled cookies in glaze, then brush off excess. Or brush glaze on cookies using a decorating brush. Place cookies on a parchment lined tray until glaze is set.

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.

LETTER-STAMPED BUTTER COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough into thirds. Shape each into a ball, then flatten into a disk. Cover and refrigerate for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. shaped cutters. , Place 1 in. apart on greased baking sheets. Press stamp into cookie. Repeat with remaining portions of dough. Bake until set, 8-10 minutes. Remove to wire racks to cool completely. Decorate as desired.

WORLDS BEST SUGAR COOKIES!

Steps:

• In a small pan, melt the butter.
• While its still hot, add sugar.
• Then let cool for a while.
• While the butter mixture is cooling, mix the flour, soda, and salt in a mixing bowl.
• In a small bowl, beat the egg lighlty with a fork, then add the egg and vanilla to the butter mixture.
• Stir.
• Now add the butter, egg, and vanilla mixture into the flour mixture.
• Stir again.
• Stir everything until its all mixed up well and put the bowl in the refrigerator to cool for about an hour.
• About 5-10 minutes before you take them out, turn your oven on to 375 degrees.
• When time's up, get your cookie sheet and smear with a little butter or crisco.
• Roll the dough into walnut-sized balls.
• (For a better taste you could sprinkle some sugar on top of the walnut-shaped pieces of dough.) Place them on cookie sheet and bake for 10 minutes.
• Don't OVERCOOK!
• You want your cookies to be moist and chewy.
• Let them cool for about 15 minutes and then their ready to eat!