Cookie Recipe:
INGREDIENTS
1 cup unsalted butter at room temperature
1 ¼ cup powdered sugar
1 large egg
2 teaspoons vanilla
1 teaspoon almond extract
(optional but tastes so good!)
2 ¾ cups flour (sifted)
1 teaspoon salt
Preheat the oven to 275 degrees
1 ¼ cup powdered sugar
1 large egg
2 teaspoons vanilla
1 teaspoon almond extract
(optional but tastes so good!)
2 ¾ cups flour (sifted)
1 teaspoon salt
Preheat the oven to 275 degrees
DIRECTIONS
1. Combine butter and powdered sugar; beat until fluffy with an electric mixer. Approximately 2 mins.
2. Beat in egg, vanilla, and almond extract.
3. Sift together flour and salt in a separate bowl.
4. Slowly add the sifted flour mixture to the wet cookie dough.
5. Blend these ingredients until the flour is thoroughly mixed in. Don’t over mix!
6. Shape your dough into a rough rectangle ball.
7. Place the dough between two layers of plastic wrap and roll into 1/2” thickness slab.
8. Chill the dough in the refrigerator for approximately 30 minutes.
Scroll down for more instructions about how to stamp your cookies ⬇️
2. Beat in egg, vanilla, and almond extract.
3. Sift together flour and salt in a separate bowl.
4. Slowly add the sifted flour mixture to the wet cookie dough.
5. Blend these ingredients until the flour is thoroughly mixed in. Don’t over mix!
6. Shape your dough into a rough rectangle ball.
7. Place the dough between two layers of plastic wrap and roll into 1/2” thickness slab.
8. Chill the dough in the refrigerator for approximately 30 minutes.
Scroll down for more instructions about how to stamp your cookies ⬇️
How to stamp your cookies
INSTRUCTIONS
1. Take your dough out of the refrigerator (You should have chilled it for approximately 20 mins) Cut the dough rectangle into 12 pieces so that it will roughly make 1 cookie per piece.
2. The dough is likely going to be too hard to immediately use. Take 1 piece and knead it in your hands to warm it up. You want your dough to be the consistency of playdough but still cool to the touch. If your dough gets too warm, it will stick to the cookie stamp. It might take some practice to find the right amount of firmness and dough temperature.
3. Roll out your small dough piece to be 1/4" thick and place it on top of a square piece of parchment paper that is roughly the same size as your cookie cutter.
4. Dust and gently rub the dough with a thin layer of flour to keep the cookie stamp from sticking. THIS IS VERY IMPORTANT!
5. You can also dip your stamp into the flour and tap off excess flour before stamping. This also helps prevent the dough from sticking.
6. Firmly press down on the stamp to embed it into the dough. Apply even pressure on the stamp with both hands to imprint the design.
7. Gently lift and wiggle your stamp away from the dough to remove.
8. Center the cookie cutter over the embossed design and cut out the cookie. Remove the excess dough from around the cutter. You may need to re-chill the dough for a few minutes before using again and embossing more cookies with it.
9. Place cookies in the freezer for approximately 30 minutes. Chilling the embossed cookies before baking helps them maintain their shape.
10. Bake cookies at 275 degrees for 25 minutes or until you reach your desired color of golden brown. A slow bake helps the embossed design be more prominent.
2. The dough is likely going to be too hard to immediately use. Take 1 piece and knead it in your hands to warm it up. You want your dough to be the consistency of playdough but still cool to the touch. If your dough gets too warm, it will stick to the cookie stamp. It might take some practice to find the right amount of firmness and dough temperature.
3. Roll out your small dough piece to be 1/4" thick and place it on top of a square piece of parchment paper that is roughly the same size as your cookie cutter.
4. Dust and gently rub the dough with a thin layer of flour to keep the cookie stamp from sticking. THIS IS VERY IMPORTANT!
5. You can also dip your stamp into the flour and tap off excess flour before stamping. This also helps prevent the dough from sticking.
6. Firmly press down on the stamp to embed it into the dough. Apply even pressure on the stamp with both hands to imprint the design.
7. Gently lift and wiggle your stamp away from the dough to remove.
8. Center the cookie cutter over the embossed design and cut out the cookie. Remove the excess dough from around the cutter. You may need to re-chill the dough for a few minutes before using again and embossing more cookies with it.
9. Place cookies in the freezer for approximately 30 minutes. Chilling the embossed cookies before baking helps them maintain their shape.
10. Bake cookies at 275 degrees for 25 minutes or until you reach your desired color of golden brown. A slow bake helps the embossed design be more prominent.
Troubleshooting
- Double check that you are using unsalted butter. We've found that this can greatly affect results.
- Make sure that the butter is room temperature when mixing your ingredients together. When butter is at room temperature, it blends more smoothly with sugar and you won’t get lumps of butter in dough.
- Check that your oven is at the correct temperature. Oven thermometers work great for this.
- If your dough is sticking to the stamp, be sure to rub flour into the dough before you use the stamp and apply pressure. If you forget this step, the dough will definitely stick in the crevices. You can also dip the entire stamp in flour and tap off the excess, that seems to work too.
- Your dough also might be sticking to the stamp because the dough has gotten too warm. Try chilling the dough for a bit in the refrigerator and try again. You want your dough to be soft enough to make an impression, but not too soft or else it will stick. It might take a bit of practice to find the right level of softness.
- Are your impressions disappearing while baking? Be sure to freeze your stamped cookies for at least 30 minutes before putting them in the oven. Chilling them on the cookie sheet and putting a cold cookie sheet into the oven helps too. Chilled dough holds its shape better because the cold temperature solidifies the butter within the dough, preventing it from melting and spreading too quickly when baked, resulting in a cookie that maintains its intended shape in the oven.