|
I have received many emails from folks who were either given a Cookie Stamp, or have purchased a Cookie Stamp from a Store
etc., and they have no idea how to use it. For you folks and also folks who have been given Cookie Stamps as a gift, that
do not have any recipes or Instructions on how to use their Cookie Stamp. Here are the Brown Bag recipes that come with each
Cookie Stamp.
Happy Baking and enjoy your Cookie Stamps.
SHAKER SPICE COOKIES
1/2 cup butter - 2tbs ginger
1/2 cup sugar - 1 tsp cinnamon
1/4 cup molasses - 1/4 tsp salt
1 egg (medium or large) - 1/2 tsp cloves
2 cups flour (scoop from bag)- 2 tsp ground anise seeds
1 tsp coriander
Thoroughly cream butter and sugar by hand, or with a mixer at the lowest speed. Beat in molasses and egg until combined.
In a separate bowl, mix all the dry ingredients, then add to the butter mixture. Knead for a minute. Form and bake the
cookies as directed in the Stamping Instructions.
YIELDS 16-18 cookies
ALMOND COOKIES
1/2 cup butter (softened) - 1/2 tsp almond extract
2 oz almond paste - 1/4 tsp salt
1/2 cup sugar - 1 3/4 cups flour (scoop from bag)
1 egg (medium or large)
Thoroughly cream almond paste into softened butter by hand, or with a mixer at lowest speed. Cream in sugar. Stir in
egg and almond extract. Mix the salt into the flour, then stir it into the almond butter mixture. Knead for just a moment
with lightly floured hands. Form and bake the cookies as directed in the Stamping Instructions.
YIELDS 16-18 cookies
SUGAR/CHOCOLATE COOKIES
1/2 cup butter - 1/4 tsp salt
3/4 cup sugar - 1 tsp vanilla extract
1 egg (medium or large) - 2 cups flour (scoop from bag)
1 tbs milk or cream
Thoroughly cream butter and sugar by hand or with a mixer at slowest speed. Beat in egg, milk or cream and vanilla.
In a separate bowl mix the flour and salt and add to butter mixture. Knead for a minute. Form and bake the cookies as directed
in the Stamping Instructions.
FOR CHOCOLATE COOKIES ~ add 1/3 cup unsweetened cocoa to the sugar.
YIELDS 16-18 cookies
ICE CREAM SANDWICHES
Mix dough and chill. Roll chilled dough into 3" balls, and place 4" apart on baking sheet. Stamp each ball with
the prepared Cookie Stamp, being careful not to press too hard. These cookies should be thicker than usual.
Place Ice Cream in the refrigerator to soften for about half an hour. It must not be allowed to get mushy, though still
needs to be soft enough to spread. Spread a 3/8" layer of Ice Cream on the back of a cookie. Top with another cookie
and gently press down so the top cookie sticks to the Ice Cream. Wrap each sandwich in waxed paper and return to the freezer
for at least two hours.
Serve and enjoy!
Stamping Instructions
Roll unchilled dough into 2" balls and place 4" apart on a baking sheet. Stamp each ball with your Cookie Stamp.
If your Cookie dough sticks to the Stamp base, peel it off. Dust the ball of dough lightly with flour, then stamp again.
Bake at 350 degrees in the top third of your oven until nicely browned ~ start checking after 10 minutes. This process
makes thin cookies.
PLEASE NOTE:
When stamping cookies, take special care to apply pressure to the handle only, and not to the figures attached to it.
To make thicker cookies, start with a larger ball of dough and do not press as hard.
For perfect round cookies, use a small knife and carefully cut away extra dough from around the Cookie Stamp base.
WASHING INSTRUCTIONS:
Clean Ceramic Stamp Base with soapy water and a brush. Clean Stamp handle with a damp cloth. DO NOT immerse in water, place
in a dishwasher or Microwave Oven.
|
