Stamped Cookies - Basket Stamped Christmas Cookies
Basket Stamped Christmas Cookies

Rycraft cookie stamp used in photo is
#244 – Flower Basket.

Make your own plate of stamped almond shortcake Christmas Cookies with this recipe.
1/2  cup sugar
1 cup butter
1 teaspoon almond extract
2 cups all-purpose flour, sifted
1/4 teaspoon salt


    Soften butter and mix with sugar until creamy. Add almond extract to butter and sugar mixture. Combine well. In separate bowl, mix flour and salt. Combine the contents of the two bowls and mix thoroughly. Chill dough for at least one hour.

    Preheat oven to 325°. Form chilled dough into 1" balls. Place the balls of dough on a cool, ungreased cookie sheet. Use a basket design cookie stamp to press a design into the cookie. Lightly oil the stamp before the first use. Wipe out any excess oil with a paper towel. Dip the stamp in flour, shaking off any excess before stamping each cookie.

    Bake at 325° 12 to 15 minutes or until lightly browned. Watch the cookies carefully as they bake so they do not burn. Use a spatula to remove the cookies to a cooling rack. If you plan to hang the cookies as ornaments, pierce a small hole in the top of the cookie immediately after removing from the oven. Cool thoroughly before moving off the rack. Once cool, arrange them on a plate or in a basket lined with a holiday patterned cloth basket liner. Tuck a few cookies in a small basket to give as a gift or hang them on your Christmas tree.

Copyright © Susi Nuss, All rights reserved.