Cookie Stamp Shortbread Food

STAMPED SHORTBREAD COOKIES

Steps:

• In a large bowl, use a hand-held mixer to combine the butter and sugar until well blended.
• Add the flour and blend into the butter until just incorporated. Do not over mix!
• Turn the dough out onto a sheet of plastic wrap and wrap tightly. Refrigerate for 15 minutes.
• In the meantime, preheat your oven to 350 degrees and prepare a baking sheet by lining it with a silicone mat or parchment paper. Set aside.
• Dust a flat surface, such as your counter top, with flour and roll the chilled dough out with a rolling pin to 1/4 inch thick.
• Dust the cookie stamp by pressing the stamp end gently into the flour. Tap the stamp gently on the counter top to get rid of the excess flour.
• Holding the stamp as straight as possible, press the stamp into the dough just slightly to make the indent. (This might take a time or two to practice how hard you need to press to get a deep enough indent.)
• Next, set the stamp aside, and use a round cookie cutter to cut around the stamped dough.
• Transfer the dough to the baking sheet using a flat, slotted, metal spatula. Leave 2 inches between each cookie.
• Bake for 15 minutes. Remove from oven promptly and allow cookies to rest for 2 minutes before transferring to a wire cooling rack to finish cooling.
• Re-roll the left over dough, and bake the next batch.

SHORTBREAD STAMPED COOKIES

Steps:

• Prepare one 3-inch round cookie stamp and one 3-inch round cookie cutter. Line a baking tray with parchment paper.
• Combine all-purpose flour and rice flour in a medium sized bowl.
• In a large bowl, cream salted butter and powdered sugar until light and fluffy.
• Sift in flour mixture. Blend with pastry blender until dough comes together. Wrap in plastic and chill for 15 minutes.
• Place dough on a large piece of parchment paper. Roll out dough to about ¼ inch thick.
• Dust cookie stamp with flour and press onto dough. Remove cookie stamp. Place cookie cutter over stamped dough and cut out stamped cookie.
• With a flat edge spatula, lift cookie onto prepared baking tray. Repeat until all dough is used up. You may need to roll out remaining dough 2 or 3 times.
• Bake in a 350°F (180°C) oven for 18 to 20 minutes or until edges are lightly brown. Transfer to a wire rack to cool completely.

SHORTBREAD STAMPED COOKIES

Steps:

• Sift the flour and cornstarch into a medium bowl.
• In a large bowl cream butter and sugar, then add the sifted flour mixture a little at a time, combine with a fork, when mixture begins to come together, move to a flat surface and knead until you have a smooth dough.
• Wrap the dough in plastic and refrigerate for 30 minutes.
• Remove dough from the fridge and roll on a lightly floured flat surface into a thickness of 1/4 inch, dust cookie stamp lightly with flour and firmly press on dough, with a round cookie cutter (as close to the same size as the stamp) cut out cookie. Place on prepared cookie sheet, continue until all our cut out. While the oven is pre-heating refrigerate the cookies for about 15 minutes.
• Pre heat oven to 350° (180°C), line a large cookie sheet with parchment paper.
• Bake for approximately 15-20 minutes. Let cool completely before serving.

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.

COOKIE STAMP SHORTBREAD

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).

STAMPED CITRUS SHORTBREAD

Steps:

• Prepare the cookies: Add flour, cornstarch and salt to a medium bowl, and whisk to combine. Set aside.
• Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Zest half the orange and half the lemon directly into the bowl. Reserve the lemon and orange for the glaze. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla and lemon extracts and beat on medium speed until well combined, scraping the bowl a few times as needed.
• Add the flour mixture to the butter mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour, and up to 3 days.
• Heat oven to 350 degrees. Cut dough in half and let one piece warm up for 30 minutes if it has chilled longer than an hour. Return the other half to the refrigerator. Portion the dough into pieces roughly the size of walnuts (a scant 2 tablespoons/about 35 grams), then roll each piece into a ball between your hands. One at a time, dip a ball of dough into flour and set on work surface. If dough balls soften too much, return them to the refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie stamp in flour, and press down on the ball of dough until it is about 1/4-inch thick. Remove stamp. (If dough sticks to stamp, carefully peel it off. Don't worry about excess flour as you will brush it off after chilling.) Trim the edges using a 2-inch cookie cutter, and transfer dough rounds to 2 parchment- or silicone mat-lined baking sheets, arranging them about 1 1/2 inches apart. Repeat with remaining dough.
• Once you have stamped out all the cookies, knead together the scraps to make a few more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any excess flour with a dry pastry brush.
• Bake until cookies just start to turn golden underneath, 12 to 14 minutes, switching the baking sheets from front to back and top to bottom halfway through baking time.
• Make the glaze while the cookies bake: Zest the remaining skin from the reserved lemon and orange into a small bowl. Add the confectioners' sugar, butter and orange juice and whisk until smooth. If glaze is too thick, add more orange juice. If it is too thin, add more confectioners' sugar. It should be the consistency of thin custard.
• Let the cookies cool for a few minutes on the baking sheets, and transfer to a wire rack set over a parchment- or wax paper-lined baking sheet. Pick up a cookie, and using the back of a small spoon, spread a generous teaspoon of glaze on a cookie, letting any excess drip onto the next cookie. Repeat until all the cookies are glazed. Cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.

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.