Cards & Letters We've Received 2012
2012


12/20/12 reply

Dear Mary Ann,

Thank you for your email. I am sorry for the delay in answering, but we are in the busiest week of the year here. I think when the dough is too crumbly, you need to decrease the flour. But I am not an expert baker. Perhaps the best bet is for you to use our website... we have put every recipe, every baking tip, and all the suggestions from our customers there on this page (I can't add anything):

http://www.cookiestamp.com/cookie_baking_tips

If you still don't have an answer to your question, then please give Robin a call at 1-800-479-2723 or direct 1-530-258-1955.

Best regards and
MERRY CHRISTMAS!

Carol Rycraft

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12/15/12 email

Thank you for responding back to me about the flour. My friend and I just got done with your cookie recipe and stamping. Hmmmm? I wish that I can duplicate your beautiful cookies. This is my third attempt over the last two years. The dough was crumbly and I thought of decreasing the 4 cups to like 3 3/4 would help. I didn't try that yet. We rolled the ball, then in sugar then pressed, set on counter a bit. But my results weren't very appealing. Any suggestions, yours are so lovely to look at.  :)

Mary Ann

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12/15/12 Reply

Hi Mary Ann,

Thank you for your email. We haven't compared flour labels but we understand that "bread flour" has more gluten than all-purpose flour... the more gluten the better. You can use all-purpose flour and add gluten to the recipe (1 tsp at a time) to hold the impression better (you'll want to experiment with this). Also, it may help to stamp the cookies, then let them sit out for 30-60 minutes to let the design dry out so it will hold its shape better in the oven. Some people also chill the stamped cookies before baking.

Hope this helps.

Best regards and Merry Christmas!

Carol Rycraft

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12/14/12 email

Hello,

I wondered if you can help me. What is the best flour to use to keep the cookie impression. I thought I read to use a high gluten flour? I didn't know how to recognize that. I mentioned to a baker friend that said king aurthur bread flour has no gluten? I have several of your stamps but this will be my second year trying get the best results.

Thank you,

Mary Ann Combs


12/16/12 comment with order

So glad that we can buy your stamps again!

Karen D
Keaau, Hawaii


12/7/12 reply

Hi Gena,

Thanks for your email. Our shortbread cookies are usually slightly brown around the edges and on the bottoms -- if they are a little bit 'underdone', they will be lighter in color (the color of the dough, actually). See the photo of the cookies on the Merry Christmas plate at the top of our Home Page at http://www.cookiestamp.com/

But the whitest cookies in our photos are the springerle cookies, which are very definitely white white. See this page: http://www.cookiestamp.com/springerle_joy_christmas_cookies

As far as whether or not they are baked too long, it's really a matter of personal preference, a to how brown you like them. :) Hope this helps.

Best regards and Merry Christmas!

Carol Rycraft

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12/7/12 email

Hello, I have been using your cookie stamps for years and love them! My question is, how do you get the cookies in your pictures to remain so white. Mine are always just a little brown on top. I'm following your recipe. Am I just baking them too long?

Thanks,

Gena


12/6/12 comment with order

Thank you! So glad I discovered your web site!

Dee Dee H
North Bend, Washington


12/6/12 reply

Hi Melissa,

Thank you for your email. I am sorry you are having difficulty with the stamping. I use flour to dust my stamp and I roll the ball of dough in flour before I stamp it. Any excess flour will usually disappear during baking. You can also try adding a little bit of flour to the dough if it's still too sticky. I hope this helps. If not, feel free to call us at 1-800-479-2723 or 1-530-258-1955 direct if you need more help.

Best regards,

Carol Rycraft

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12/6/12 email

I mixed up this recipe, but when trying to stamp, the dough kept sticking to the stamps. I put oil on the stamps. I tried chilling the dough, but the dough kept sticking to the stamps. What am I doing wrong?

Melissa N


12/5/12 comment with order

God bless you
Merry Christmas

Tena Z
Bennett, Colorado



2/27/13 Reply

Dear Katie,

I was just going through my stack of our customers' comments and recipe submissions going back to November and found yours from December 4, 2012. I apologize for not emailing you sooner. I thought I had already sent you a coupon for $5.00 as our thanks for your comment on the 
Almond Butter Cookies. If there had been a photo, I could make it a $15 coupon, so next time you bake, be sure to take a picture and send it to us.

To use your coupon, enter this coupon code when you are in the shopping cart checking out: ....

I will be posting your comment on the page for the Almond Butter Cookie recipe soon. Thank you again."

Best regards,

Carol Rycraft

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12/4/12 form: Comment on a Recipe


Recipe:  Almond Butter Cookies
I used margarine instead of butter. My summary of this recipe:  Excellent.
These cookies are delicious! I'm 23 years old and have just only really started baking in the past year or so, and I was at my parents' house one day and my mother and I started going through her cookie cutters. I found a handful of cookie stamps she got when I was 15 or so, which brought back tons of Christmas nostalgia of when we would bake together for the holidays. 

The only thing is that the impressions didn't stay very clear after baking. After some research in the "Baking Tips" section of the site, I found out that it was because I used margarine and all=purpose flour. Will be making these again, except with butter and possibly bread flour! Thanks for the recipe!

Katie B
Halifax, Nova Scotia
Canada

12/3/12 email

My order arrived on Monday 3rd Dec. I am delighted with the cookie stampers and am looking forward to baking batches of shortbread to give as gifts this Christmas.

Thanks

Julie B
Portland, Victoria, Australia


11/30/12 reply

Dear Carol,

Thank you for your email. Definitely do NOT use self-rising flour, as you don't want anything in your recipe that would make the cookie rise, as that would make the design "melt away" in the oven. We like to use bread flour which has more gluten (to hold the design) than all-purpose flour, but you can use either one. If you have any problems, please call us toll free at 1-800-479-2723.

Best regards,

Carol Rycraft

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11/30/12 email

Just one question before trying.... do you use all purpose or self-rising flour?

Carol B
Ravenel, South Carolina


11/21/12 reply

Hi Mariela,

I am so sorry you've been frustrated trying to bake cookies with the stamps. Please go to this page: http://www.cookiestamp.com/cookie_baking_tips
There are comments here on how to deal with designs "melting away" in the oven.

Also there are tips here: http://www.cookiestamp.com/recipes_table

Baking can be tricky because of all the variables that can affect the outcome such as differences in flours, butters, humidity, temperature in the kitchen, oven temp, etc etc etc. We have bakers who have been using our stamps for over 40 years and they've been able to get good results consistently -- using different recipes. I hope you'll hang in there and keep trying. Try using bread flour because it has more gluten. Also, don't overcream the butter and sugar or it may introduce too much air to the dough. Some people chill the dough after stamping but before baking.

Here's a new tip I just got by email this morning: "...for the shortbread cookies, a drying period also helps keep the imprint crisp (just a few hours) and the addition of an egg yolk can really enrich the texture and contribute to a cleaner-looking finished cookie." As Robin said, if you don't want to keep experimenting, we understand and we'll refund your money. But once you've got a recipe that works, it's so much fun! Here's one that I've been using lately that works for me:
http://www.cookiestamp.com/*pnb_crunchies

I decrease the flour to 2 1/2 cups and use 1/2 egg instead of 1 egg... And I use a rounded tablespoon of dough, then roll the ball in flour to coat it before stamping, then dip the stamp in flour and tap, dip in flour and tap, until every little nook and cranny is covered with flour, then press down on the cookie with a rocking motion -- remove from cookie gently so dough doesn't stay in any crevices of the design. Then remove any dough from the face of the stamp with a dry toothbrush or veggie brush, then re-flour before stamping again. Any excess flour on the cookie will be absorbed by the butter in the dough as it bakes and disappear -- or brush it off with a soft brush after cooling.

Different recipes work better for some people than others... I didn't have any luck with this one, but others do: http://www.cookiestamp.com/unbelievable_pnb_cookies

And don't forget you can enjoy using the stamps for crafts too. Good luck and we wish you good success!! and FUN!

Best regards,

Carol Rycraft

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11/19/12 reply

Please give us a call toll free 1-800-479-2723 to talk to Robin.

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11/19/12 email

Hi! My stamp is not working. Thus is horrible. Please take a look at the picture attached. We used the almond butter cookies you recommend. What can I do?


11/20/12 Message with order

"Thank you so much for your beautiful products and Happy Thanksgiving!"

Diane E
Riverview, Florida



11/21/12 email:

"... I also forgot to mention that for the shortbread cookies, a drying period also helps keep the imprint crisp (just a few hours) and the addition of an egg yolk can really enrich the texture and contribute to a cleaner-looking finished cookie.

You know I can't resist; I've included a shot or two of the finished springerle.

  
    

      

Happy Holidays!"

Karoline

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11/19/12 Reply:

Karoline,

"What a wonderful explanation! Thank you.
I look forward to trying the recipe... Thanks. Here's the coupon code to use when you place your next order:......"

Carol

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11/19/12 Email:

"Coupon you say? Awesome.

I don't add any bottle-flavoring to my cookies because I think the alcohol messes with the magic of it. The only flavors in there are lemon rind and anise seeds... both of which get a significant bruising before mixing into the dough. Something about the oils of each is extremely complimentary and smalls just like Grandmothers kitchen back in the day.

While I'm not a big anise eater - this recipe siply won't do without those stinky little seeds in there. I have written (at length) several times about this process for my friends and family... all of whom fall pretty evenly on the Christian and non-Christian sides of the fence. For the non-Christians (like me), these are a terrific celebratory cookie heralding back to the old-old-old-ooooold days when sacrificing livestock at the end of the year was the thing to do. That was expensive, so an image pressed into baked dough became much more manageable for even the most humble. Upon seeing what a great idea this was, the visiting monks et al (I call 'em the travel converters) figured out that they could use the same cookie with their own images to help teach the Bible stories and stations of the cross, etc., to the illiterate. Worked like a charm.

Suddenly both traditions were happily melded together and cross-cultural negotiation b
egan to bloom. That's why springerle rollers have animals AND stars and crosses. And that's why most of the best old wooden springerle molds now are pretty solidly based around themes like the creche or the annunciation and so on.

I have included my own personal recipe that I prefer to use in Colorado's dry air (where I'm from, originally). It does okay in Virginia's humidity, but needs extra drying time and a little bit longer on the bake. Maybe just a hint more flour.

Let me know how it works out. If you're interest in something even MORE verbose (oh year, that's possible), you can find my original blog post about these beauties here:    

http://me-anders.blogspot.com/2010/12/super-fun-cookie-time.html  

Karoline


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11/19/12 Reply

"Dear Karoline,

Thank you so much for your email and for sending the photo of your cookies. They are really beautiful. I already poasted the picture and your letter on the website here:  http://www.cookiestamp.com/comments

We need to bake approx 150-200 cookies for a big Friday night event here in Chester called "Merchants Night." So I am considering if I might ask you for the recipe you used. I have done springerle before, but they didn't turn out like yours. They were much thicker and fatter... and took a long time to bake and get done in the center.

I'd love to send you a $15 coupon for your recipe and the photo.

Thanks again, and I look forward to hearing back from you."

Carol Rycraft

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11/18/12 Email with Photo of Cookies

"Just wanted to thank you all for your expedient service and excellent pricing. I read some of the comments about your shipping charges, and I thought I'd let you know that I find your shipping costs to be quite reasonable. I had ordered multiple stamps and they all arrived in pristine condition. You guys Do Not mess around when it comes to packing! I doubt they even budged once the box was sealed. Your command of packaging techniques and appropriate use of materials for the job at hand demonstrated to me that your shipping costs were absolutely fair. Thank you for your attention to detail.

Thank you also for the lovely stamps!

Enclosed you will notice a picture of my most recent cookies.

These are a springerle recipe, the dough was made and stamped yesterday and then left to dry out overnight (so that the stamped design would set). I baked them today and the amount of detail remaining in these cookies is really impressive! Every blade of grass on the elk stamp, every little line on the viking ship, even the bees on the beehive... they all turned out beautifully!

You've made the season for me and you've earned yourself a loyal customer with a broad tendency to tell everyone she knows about your stamps. :)

I'd love to see if you could come up with a springerle rolling pin, but I'll just drop that in the ol' idea box and hope for the best sometime in the future.

Thanks again!"

Karoline Fritz, Author
The Victorian


11/17/12 Comment with order

"This is my first order and first time trying this...making Christmas ornaments. A friend does it and they're beautiful... so I thought I'd try my hand at it since our family is so large and I'm a crafts person."

Kimberly G
Creston, North Carolina


11/14/12 Email with order

"I thoroughly enjoyed browsing through your website. I was delighted to read your beautiful witness of your love for the Lord. Thank you for proudly sharing this, especially now when it seems more and more that Christianity is something to shy away from. May the Lord continue to shine through you as you serve Him.
P.S.  I was given a cookie stamp as a gift from a preschool student many years ago. I so enjoy using it!"

Colleen D
Inver Grove Heights, Minnesota


11/12/12 Reply

"me, too! :)

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11/12/12 Email

"Hi Carol,

Aha… so you are the webmaster!
Glad I could help clean up a few items… "

Bruce

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"Hi Bruce,

Thank you for your email. I fixed the bad link under Music & Drama. I found 2 bad links to the 1973... page and fixed them...
what happened is that I changed the name of the page to:

http://www.cookiestamp.com/dated_annual_1973_-_date

so you can put that in your browser address window and find the page that way.

Thanks again for your help!"

Carol Rycraft

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"On the page listing the heirloom collection ( www.cookiestamp.com/designs_by_category ), under “Music & Drama”, the Harp and Drummer Boy are merged as one link. Clicking on either Harp or Drummer Boy brings you to the Drummer Boy page....  Also, the page showing all the dated annual stamps from 1973 ( http://www.cookiestamp.com/dated_annual_1973_-_2009 ) appears to be missing. Going to that page brings up a page with blank content, and the page title is “Not Found”."

Bruce K


11/8/12 Reply

"Dear Joanne,

Thank you for your email. Here is the page that has instructions on how to season the stamps -- look under the 2 photos of the Valentine's springerle cookies.
http://www.cookiestamp.com/recipes_table

All of the recipes are on this page too; the ones in the booklet have an asterisk (*) next to the name.

Best regards,"

Carol Rycraft

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11/8/12 Email

"Hi There,

I recently purchased two cookies stamps from your website. I received them all in good order & also very quickly. Thank you very much for that. In the box came two little booklets, one of which I know had instructions on how to season the stamps. Well to my dismay I've misplaced the little booklets!!! If you could just email me the instructions on how to season the stamps & how to use them I would greatly appreciate it. Or if there is a link to that information on the website.

Thanks in advance,"

Joanne M

"If you have good thoughts they will shine out of your face like sunbeams & you will always look lovely." – Roald Dahl


11/7/12 Reply

"Dear Sharon,

Thank you for your email. I am glad you are enjoying your new stamps. You also ordered our catalog, which I hope you received.

I am afraid I do not understand your email... we do not offer recipes for sale or for shipment, other than the free recipe booklet that comes with each stamp. All of our recipes are on our website and you can print them off at home. Go here for the recipe you mentioned:

http://www.cookiestamp.com/*cocoanut_sb

Best regards,"

Carol Rycraft

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11/6/12 Email

"Hello:

I am delighted with my recent order of Rycraft Cookie Stamps and the recipe booklet. I also ordered an additional recipe for the Coconut Shortbread Cookiess that didn't arrive with the rest of my order. If you could just e-mail me that recipe, I will be very grateful.

We are a coconut loving family and I know your recipe must be wonderful.

Thanking you in advance.

Sincerely,"

Sharon B
San Jose, California


11/5/12 Card in Mail

"Dear Robin,

On behalf of the Alliance for Workforce Development, Inc's business and Career Network in Quincy, I would like to thank you for your generous contribution of two cookie stamps and two Christmas ornaments to our recent gift basket of Plumas County products and services. Your kind donation helped to make our county's basket a wonderful showcase of our local area.

With kind regards,

Jan Prichard
Business Service Representative
Alliance for Workforce Development


11/5/12 Email

"Thank you so much! I will order my presses now and look forward to their arrival. These will be my first  :)  "

Sharon

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10/25/12 Reply

"Hi Sharon,

For Canada, there is no extra shipping charge above the amounts shown on the shipping chart. Go here to see the chart:

http://www.cookiestamp.com/terms_and_conditions

Best regards,"

Carol Rycraft

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10/24/12 Email

"Hello there,

I would like to order three stamps and would need to have them shipped to Hamilton Ontario which is very close to Toronto.

Could you please tell me how much this would cost (approximate is fine)?

Thanks so much,"

Sharon H



10/17/12 Email

"Mr Robin,

Thank you all for your prompt attention and correction of my 9/27/12 order.... I received my wheat sheaf stamp [#063]

today. Look forward to doing more business with you. Again thanks for so promptly correcting my order.

Pat H


10/17/12 Handwritten Card

"Thanks for participating in the dutch Holland Masters tournament. With your donation we were able to raise $21,000 for the Chester High School athletic fund.

Thanks again,

Arlie and the committee

PS  Welcome to Chester! We'll spread the word..."


10/16/12 Email

"Carol,

Thanks for the quick response and correction.
Your cookie stamps are on my Christmas wish list.
Hopefully, I have been good this year...or at least my cookies have been good enough to have my wish fulfilled :)

I will be ordering soon, oops I mean my husband will be ordering soon. LOL

Thanks,"

Laurie

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10/16/12 Reply

"Hi Laurie,

Thanks for telling me.
Sorry for the shock... and whatever frustration you experienced.
I just fixed the price.... what a difference a period makes, huh? LOL
Thank you for your patience!

Best regards,"

Carol Rycraft

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10/15/12 Email

"Would like to order the Floral Duo Left stamp, but the price in cart is $995.00 not the $9.95 it should be. Imagine my surprise when I went to check out and the total was over one thousand dollars. Please notify me when this is corrected, so I may place my order.

Thank you,"

Laurie M


10/15/12 Handwritten Card

"Thank you so much for the Greenbrier Springhouse cookie stamps. they are exactly what I was looking for to surprise my daughter. If I owe you more, please send an email... and I will send a check pronto."

Priscilla K


10/15/12 Reply

"Dear Amy,

Thank you for your email and your kind encouragement. And good luck making the Maple Leaf wreath... it helps to have more than one maple leaf stamp when you have to make so many castings... but one way to do it (if you only have one stamp) is to oil the stamp well so the pulp releases easily from the stamp, and instead of drying the casting right on the stamp, you carefully remove each casting (after patting dry thoroughly to get all the water out) using a sharp knife to peel the pulp off the stamp, and place the castings onto a cookie sheet to place in a slow oven to dry, or put them out in the sun.

Yes I have been wanting Robin to do the entire 12 days of Christmas for a long time, but he never seems to have time to fit it in... perhaps now that we have two part-time employees, he'll have more time to carve. I'll show him your email... it wouldn't be until next year. :)

Happy crafting, and
Best regards,

Carol Rycraft

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10/15/12 Email

"Love the explanation of your faith put out for all to see. A brave move in today's business climates. Not nearly as courageous as what Jesus gave for all of us though, is it?

I've just placed my second order from Rycraft and look forward to receiving another beautiful stamp and paper kit; going to try to make Maple Leaf Wreaths; wish me luck! In looking thorough the Christmas stamps selection online, I saw a Partridge in a Pear Tree stamp. It'd be great to have all twelve days of Christmas available - either individually or as a set. Especially given what some believe the meanings to represent. Anyway, they'd be a fun thing to make with kids.

I noticed you've moved recently and am sure you're very busy. Hope much success continues to come your way.

Another Believer,"

Amy R H


10/11/12 Email

"Greetings:

What a joy to find your website. I have been looking for cookie stamps 'everywhere' to be able to purchase a holiday gift. We will be traveling to Poland for the holidays to meet the family of our potential future son-in-law, whose mother bakes wonderful holiday cookies of many types, from what we are told. I thought cookie stamps would be the perfect gift idea to take with us, and have been searching for a couple months to find some that were lovely and look well made. Then I came upon your website. I can't wait to put together an order.

Bere is my question: the recipes on the site are in German as well as English and French. That is even more wonderful as she speaks German, as well as Polish and some English, anyway: do you have the recipe information that is included with the stamp printed in German? If you do, how should I go about requesting that the enclosure be German, or is it already included on the sheet?

Thank you for your time and your great website.

Erin K

PS I may just have to start baking cookies and get a stamp or two for myself – they are beautiful!


10/9/12 Email

"Robin,

I just wanted to take a moment to thank you for your hospitality, tour of the crafting area, your kindness and generosity. It was such a wonderful treat for me just to meet you. I am sorry that I wasn't able to meet your lovely wife. I hope that she is recovering quickly. I am keeping her in my prayers.

As we discussed, the first time I got turned on to Rycraft was in the early nineties at the Trade show in San Francisco. That is also when I really got into Rycraft and Brown Bag cookie stamps and shortbread pans. I remember ordering from you when you were still located in Oregon.

What a wonderful treat it is that you are now located in Chester and I can actually drive over and check out all of your beautiful collections. Thank you again for your kindness and I look forward to meeting your wife Carol and probably making more trips over to Chester than I should. But I am hooked on cookie stamps and have been spreading the word around Quincy. Dee Dee Driscoll, who owns the Hot Spot in Quincy, is a good friend of mine. I know that she has ordered from you in the past, as I have purchased a couple of your stamps from her. I will make it a point to make sure she knows you're only a stones throw away now. I also talked to Amy Carey, who owns Carey's Candies today and let her know to check you out as some of your stamps would be an asset to her store. I am also telling everyone that I know, who is into baking and stamping, about you. Hopefully it may generate a little more business for you. However, you didn't need any miniscule help from me, as you have such a wonderful, established and incredible business that your excellent reputation precedes you. I will look forward to receiving some of your emails regarding sales and new products and to seeing you again in the very near future.

Thank you again and God Bless,"

Susie A
Quincy, California


10/2/12 Email

"Hi, Robin:

Look at my first batch!! These are the Unbelievable Peanut Butter - LOVE THEM!!!! We are making shortbread now!

        
#9081 – Parachute (custom design)

THANK YOU!!!!"

Sherri L




9/27/12 Email

"will certainly visit your pages more...FIRST visit just a few minutes ago...noticed your offer to explain why the fish "signs" on your site....so took a minute to scroll there...PLEASANT surprise......

THANK YOU...THANK YOU...THANK YOU...THANK YOU...THANK YOU...THANK YOU
FOR SHARING YOUR CHRISTIAN FAITH ON YOUR WEBSITE...

IT IS INDEED HEARTENING THAT YOU ARE SO STRONG IN YOUR FAITH AND THAT YOU SHARE IT SO BEAUTIFULLY WITH VISITORS COMING TO YOUR WEBSITE...

signed by a fellow traveller and believer, who will be returning to your site for information and products...Sorry not close enough to come in person as I live in Tennessee...But, I do feel blessed to have one of these computers and even more so...am able to use it!!!!!"

Mary C
Tennessee


9/20/12 Reply

"Dear Anja -

Thank you for your e-mail. The two closets stores to San Francisco are the following:

1)  Chefworks, 1658 Soquel Dr, Space G, Santa Curz, CA 95065   831 426 1351
2)  Cake and Cupboard, 325 Carrillo St, Santa Rosa, CA 95401   707 540 3310

In Europe there is a store in Italy called the Old Cottage, Via Monte Grappa, 35, Guissano MB 20034, and one in the UK called The Cake Decorating Co, 2B Triumph Rd, Nottingham NG118NJ.

We appreciate your interest in our cookie stamps....

Sincerely,"

Michelle Burt
Rycraft, Inc.

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9/17/12 Email

"Dear Mrs. Rycraft,

Checking the price of shipping the chosen cookie stamps to Slovenia, I gave up. The amount was so high, even if I reduced the selection to barely a couple of them, that I couldn't afford it. The shipping, I mean. The cookie stamps' prices are ok.

But I cannot forget them. The summer has passed and children and I will start to bake again, and all I have in my mind are your perfect cookie stamps. I looked and looked around the Europe for at least a substitute, but to no avail.

Yours are just so perfect. I crave for them. Not a day passes I don't think about a way to obtain them, short of traveling to your location. Which is not possible.

Today I got a response from my daughter's friend who is studying in San Francisco. His sister will be there for a couple of days from now, and she could have come to your location and pick up the stamps, if that would be possible. I have to let her know today still, or at least tomorrow, and I am not sure if you make any exceptions, as I see you only ship your products. Or if you have any other idea.

I apologize for bothering you but my wish to decorate our cookies with your beautiful designs overcomes my pride - I kindly ask for your help. No, I beg you.

Whatever the result, I thank you in advance and send you best regards,"

Anamarija L
Slovenia (European Union)


9/17/12 Email

"Have loved and collected Rycraft Cookie Stamps for many years and treasure each along w/ the memory of where it was purchased, or used for. So happy that they are US made!!"

P W
Palm Springs, California


9/13/12 Email

"Hello –

I've had my Rycraft cookie stamps probably for at least 25 years, bought most of them in Frankenmuth, Michigan and still really enjoy using them. I always buy them when I see them. Thanks for making such a great product!! Would you be able to mail a recipe booklet to me? I don't think I've ever seen one. Thanks much – can't wait to bake those Christmas cookies!!!"

Rose V
Fort Wright, Kentucky


9/6/12 Message with order

"Greetings Carol & Robin... I placed an order with you last Spring and already receive your email newsletter. I don't need any cookie recipe books (the book you include with each stamp), as I have plenty from my last order. I'd still love to see you guys make a Ginkgo leaf stamp. Thanks!"

Barb H
Larkspur, Colorado


9/6/12 Email

"Dear Carol,

Well, I feel better to know that it wasn't just me. I thought maybe I was doing something wrong. Thanks so much for the info. I just love your cookie stamps and will be ordering from you again. Thank you so much for your quick response."

Gloria

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9/6/12 Reply

"Dear Gloria,

Thank you for your email. I am sorry you have been so frustrated with our website. I assume you were searching www.cookiestamp.com ?

I am sorry to disappoint you, but we have not sold any metal cookie cutters since the late 1990's. I am afraid you will need to do an internet search for the same shape of cookie cutter as the #1621 shown in the book. There are literally thousands of them for sale out there, so it shouldn't be too difficult, I hope.

Best of luck and
Best regards,

Carol Rycraft

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9/5/12 Email

"I'm going crazy trying to find your cookie cutters on your website that you refer to in your books. The "search" bar only brings up references to "cookie cutters" and not the actual item that I can purchase. I'm interested in the Crimper Cookie Cutter (#1621). I know I could find something similar on another website, but I would prefer getting it from you because it will be the right size to go with your cookie stamps.

Do you still carry cookie cutters? Your book says you carry 20 different cookie cutters.

Please give me the link so I can peruse them.

Thank you!!

Gloria

PS I haven't had any luck at all finding anything with your search bar."


8/30/12 Reply

"Katharine,

The images on both stamps are the same. They can both be used for cookies or crafts. Just remember to clean them after going from clay to cookies or cookies to clay.

Sincerely,"

Robin Rycraft

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8/30/12 Email

"Can you please clarify:
May I use the same cookie stamp for both making cookies and crafts or must I buy separate stamp specifically designated for making crafts?

Thank you."

Katharine


8/27/12 Email

"Was given your web site by one of my clients for her wedding reception. I have ordered your catalog and look forward to receiving it in the near future."

Judy M
Baltimore, Maryland


8/16/12 Reply

"Gloria,

I forgot to address crafting issues with the 2 types of stamps:

It is easier to dry a paper casting (which is wet pulp placed on the face of the stamp) on a craft stamp that lies flat on a cookie sheet in the oven, rather than on a cookie stamp with a handle, that rolls around on the cookie sheet -- a very minor issue, not really a 'problem.'

For clay casting, the only difference is the size of the circle made by the stamp -- so up to you.

Also, it is a bit easier to imprint a cookie, or clay, with a stamp that has a handle, so you can get a "rocking motion" which helps to get the dough/clay deep into the details of the design."

:)

C.

=====

8/16/12 reply

"There are 3 basic differences in the stamps:

-- a cookie stamp is 2" in diameter, has a handle, and glaze on the handle and back of the stamp.

-- a craft stamp is 2.5" in diameter, has no handle, and no glaze.

The size of the design pressed into the stamps is exactly the same, so the only difference is that if you press a cookie with the craft stamp, the circle in the dough left by the stamp will be 1/2" larger than the circle made by a cookie stamp. This can be handy if you want to cut out the cookies with a 2" cookie cutter.

Hope this explains it."

Carol

=====

8/16/12 email

"Hi Carol. Sorry to bother you again, but I noticed on one of your web pages  a question from Shari C. that asked the difference between a craft stamp and a cookie stamp. There didn't seem to be an answer that I could find. I'm getting ready to order the craft book and some linter paper etc, and I'm wondering if I need the craft stamp of the harp.

Thanks."

Gloria

====

8/16/12 email

"Hi, Carol.

Thank you so much for taking the time to personally respond to my e-mail with suggestions for my dilemma. I will study all of the tips and keep experimenting. In the meantime, I might just try the linter paper crafting. My harping friends won't be able to eat them, but they can wear them.  :)

Thanks again."

Gloria

=====

8/16/12 reply

"Dear Gloria,

I am so sorry you are having such problems... although I'm sure the cookies taste good, at least. But that doesn't help.

Okay, please read these pages on our website, the information on which we've invested a lot of time in compiling for you... and there are customers who have used our stamps for over 40 years with great success... so their tips are there too. I hope they help.

Go to these pages:

http://www.cookiestamp.com/recipes_table
http://www.cookiestamp.com/cookie_baking_tips

This is one of our customers' favorite recipes:
http://www.cookiestamp.com/*almond_butter_cookies

I will throw in what little I know, but Robin is the expert. So if none of the pages above help, feel free to call him by phone at 1-800-479-2723 to see what else he can suggest.

The most important thing by far is to use a recipe that does not have anything in it to make the cookie rise (such as baking powder). Try using bread flour because it has more gluten to hold the design and keep it from melting away in the oven. You can also buy gluten at the grocery store (call around) and add it by the teaspoonful to the dough -- you'll have to experiment to see if it helps to hold it firm.

Many people chill the dough before stamping, others stamp and then chill the cookies before baking. Some use a hotter oven, others a lower oven. Some think over-creaming adds too much air to the dough. Then there's the issue of how much flour works for you... and whether to coat the stamp with flour before you stamp each cookie (I like to do this). Some people heat the stamps before they stamp the dough, others do not.

Also there are the variables of temperature and humidity in your kitchen, and the difference in butters and flours (many changes have been made to them in the last 50 years). So basically, it's tricky at sea level, a little more difficult at your altitude. I hope you will find just the right combination for your cookies to wow your group!

Hope this helps.

Best regards,"

Carol Rycraft

=====

8/15/12 email

"I really need help. I bought the most adorable Rycraft stamp with a celtic harp [#434] on it.

I would love to make cookies for my harp circle group, but since I live at 6200 feet (Lake Tahoe), the cookies keep turning out flat. After many tries, I finally got a good impression on the cookie, but while cooking all of the cookies ran together and it spread into one big pancake. I was using Pillsbury Sugar Cookie Dough, but I have tried homemade cookies from scratch before and they all do the same thing at this altitude. Do you have any suggestions? I’m so eager to surprise my fellow harp players with “harp cookies.”

Thank you,"

Gloria F


8/14/12 email

"Thanks, Robin.

It might be awhile before I order – the wedding isn't till next July!

Love the cookie stamps!!

Hope you are enjoying your new California home."

Lisa

=====

8/14/12 reply

"Lisa

It is #201 [Lacey Heart], still available. CS for the prefix meaning cookie stamp.

Let me know."

Robin
800-479-2723

=====

8/14/12 email

"Hello,

On your cookie stamp opening page [www.rycraft.com], there is a photo of a cookie and cookie stamp that I cannot find to buy and I think I've looked through all the designs. Do you still carry it? I might be interested in using for a wedding cookie.

I copied and pasted the photo of it below – it's the heart with flowers on the left side.

Thank you."

Lisa W
Santa Cruz, California


8/9/12 Comment on order

"I just ordered a couple of stamps a few weeks ago, then it came to mind that I should have ordered several more as a great gift for an upcoming wedding. Plus the Scottish Thistle (my all-time favorite stamp) [#009]

is on sale this month – an added bonus! Thanks,"

Kathleen K
Centerville, Minnesota


8/1/12 Comment on order

"My sister and I have been using your cookie stamps for years, love them, and yes, they have created many happy memories and traditions for us. I plan on handing down my stamps to my two daughters when the time comes and hope they cherish them as I have. Thank you for your beautiful, handcrafted, made in the U.S.A. products. I enjoyed reading the family history of your business also."

Kathleen K
Centerville, Minnesota


7/28/12 Reply

"Dear Eleanor,

Thank you for your very nice note with your order (below). I know Robin will be pleased to see your message. And congratulations on making your first online purchase. I know it is scary. I always rebel for a few years before I give into new technologies (I don't like change so I resist it).     :)

Anyway, not to worry... we are a Mom-and-Pop business with our data stored on our own PC in our office (not online in a "cloud"), and no other company has access to our computer or our database info. We don't backup online either, and we don't sell our customers' info. We don't even store your credit card data – that's done by Authorize.net which handles the shopping cart and credit card payments.

I'll send you another email with the list of retailers. We hope you enjoy your stamps!

Best regards,"

Carol Rycraft

=====

7/27/12 Comment on order

"Robin & Carol:

I have read all of the privacy policy data on your site, but just because this is my FIRST ever online purchase of anything, I want to verify that I only authorize the use of my name, address, phone number and email address by you/Rycraft.

I prefer to see and touch what I purchase, but in this case, I already know the quality of your cookie stamps so I am assured of what I am getting. Now I am finally placing an order online so I can enjoy and share more of the amazing designs/cookies!!!

Thanks for creating such beautiful products! Also, I would like to get a list of retailers in Oregon, Washington, California and Texas... just in case I happen to be near a source. Maybe you even have someone locally here in the Portland area and I just haven't happened upon the location yet."

Eleanor K
Portland, Oregon


7/6/12 Comment on order

"I used to have this exact stamp [#408 - Woven Hearts]

and somewhere in my move it went missing! Mine had a light purple glaze to it and I would love to have it in the same color if possible. Thanks!"

Elise L
Kenosha, Wisconsin


6/30/12 Comment on Mailing List Signup

"...looking for designs appropriate for Japanese tea ceremony sweets-making"

Myrna B
Portland, Oregon


6/22/12 Email

"Hi Robin,

I was just hunting around on the Internet. A customer asked if I could make elf cookies for an event in the fall. But I don't decorate with royal icing anymore - took all the artificial ingredients out of my cookies. So I thought a stamp would work. But this isn't the kind of customer that would purchase a stamp. And it's a one-time situation. So I'm just going to tell her I can't do it.

But thank you so much for responding. I did not forget about sending you cookies so you can see what I do with your stamps here in Vermont. I just get sidetracked and never get around to everything I hope to do each day.

Hope you're enjoying your new home.

Thanks again, Robin."

Barbara

------

6/22/12 Reply

"Dear Barbara,

Not at this time. Do you have an image I could look at?"

Robin

------

6/21/12 Email

"Hi,

Do you have an elf cookie stamp?"

Barbara B
Shaftsbury, Vermont


6/22/12 3:41pm Email

"You are just awful people.

I see you post comments on your site, but I bet you don't post complaints. Maybe the Better Business Bureau in your area would like to know how you steal through shipping costs.

Good Day"

Linda P

------

6/22/12 2:52pm Email

"I read all this. But it doesn't give you the right to say shipping is going to be 5.95 when in reality the cost was only 2.80. I am NOT looking for free shipping, I am looking for the rest of my money you stole from me.

YOU have lost me as a customer and I was looking forward to buying many cookie stamps from you. I will never order from you again and will NOT give you any recommendations.

YOU RIP OFF THROUGH SHIPPING TO MAKE EXTRA MONEY."

Linda P

------

6/22/12 2:40pm Reply

"Dear Linda,

Thank you for your email. I am sorry there has been a misunderstanding about our shipping and handling rate chart. We have explained it on our website on this page:

http://www.cookiestamp.com/terms_and_conditions

"Shipping & Handling Rate Chart

This chart shows the amount of shipping charges added to your online order automatically. These rates apply to orders shipped to addresses within the continental U.S. We ship the cheapest way, by U.S. mail if possible, or by UPS if the order is too large for the mails. Small orders will go by First Class Mail, over 13 ounces goes by Priority Mail. We will always ship according to your instructions, so if you want faster shipping – CALL ROBIN at 1-800-479-2723 or 1-928-775-4386 to make arrangements.

We know times are tough and people are looking for FREE SHIPPING. I am sorry that we can only offer Free Shipping at special times of the year. We have reduced our shipping rates as low as we can go and still at least break even on our UPS and postage costs. We know you will understand that it's not only postage that we pay for on our end. The following are the expenses for shipping an order that we pay for every day: the computer-generated paperwork (6 parts in all) to process an order start to finish, a box, staples, a cardboard holder to protect the stamps, foam, bubblewrap, peanuts, tape, labels, more tape, Robin's time at the post office (at the machine or in line for international), and finally, postage and fees... then of course there's the overhead for a building and the cost of our websites. Thank you for understanding..... "

I hope this clears up any misunderstanding.

Best regards,"

Carol Rycraft

------

6/22/12 Email

Subject: I am totally disgusted!!!

"I was very excited to find your site to order cookie stamps from. I was excited to find the "cancer ribbon" stamp and to order it.

I understand the shipping terms and the amount to pay for orders b/t certain amounts.

BUT I do not understand why you feel you can charge 5.95 when clearly on my receipt that I printed out on your site but when my package arrived today the shipping was only 2.80. Where is the other 3.15??? No where do you say you charge for handling along with shipping on your site and that's part of the 5.95. I want a refund for 3.15 immediately. If you are going to ship 1st class then you need to charge for 1st class shipping prices. You need to explain thoroughly on your site where the extra shipping money is going to..

You will not get good reviews from me to anyone unless this issue is resolved. Thank You"

Linda P
Maryland, New York


6/22/12 Comment with internet order

"I love your cookie stamps... I have been looking for some for quite sometime... a co-worker told me about your website and I am in heaven... 2 of the cookie stamps I am ordering are for a gift that I need to take to a party on June 30th. I am hoping to receive the stamps in time... if there is a way to expedite shipping that would be wonderful. Please let me know...

Thanks"

Jill
Santa Cruz, California


6/19/12 Email

"Robin

My message was so brief - much too brief. I want to add - keep up the good work - and I hope that some enterprising younger person will continue what you have created. Someone would be so lucky to be able to step into the business you've started. I hope you find them. I like so much that we are able to carry your product that is hand made in our own country.

I understand just what you are saying - and going through. My husband and I have made a clay product for years (white clay fur trade smoking pipes - historic replicas) and are having trouble at our age of 65, getting the work done, while also enjoying life. I do understand where you are at. We have had clay problems to add to all things. Possibly climate change is altering how the molds set up. Our summers are even more humid and all these things make a difference. It is a lot of work - I know.

I will continue to have the stamps. They've sold quite well here, I think, and so I think they'll continue to be a good item for us to have. Again, I'm pleased to have your handcrafted product!! Thanks so much for the message and I hope it all goes well for you....

Tack so mycket,

Cathie C
Owner of a retail store in
Minneapolis, Minnesota

------

6/19/12 Email to one of our retailers

"Dear Cathy,

Thanks for the input. Yes, I thought so too. Carol and I ... found the biggest challenge was that we have no time for ourselves. We are both in our late sixties and working a 10 to 12 hour day is too much. We have considered growing the business but without the right employees we cannot do it... Today we are adding another person to take some of the load off Carol. This is a big step and we are hopeful I can find some help with the production end of the business. I'm sure that you know everything is made by hand.

Sincerely,"

Robin


6/4/12 Email

"Ok thanks"

Leah

------

6/4/12 Reply

"Hi Leah,

Thank you for your email. I think it is a matter of personal preference, really. The cookie stamp has a handle so it may be easier to get the "rocking motion" needed to imprint the dough or fondant... to get the dough deep into the design. The only advantage of a craft stamp is that it is a larger diameter, for doing paper or clay casting or big cookies. The design size is the same on both types of stamps.

Hope this helps. Have fun!

Best regards,"

Carol Rycraft

------

6/4/12 Email

"Hi :)

I want to order stamps to use on fondant for cupcakes and am wondering if I should order stamp for cookies or for crafts, to use with fondant? Thanks :)"

Leah H


7/27/12 Reply

"Dear Carol,

Thank you for your 6/3 email. I can't believe it's been so long since you wrote -- I've had your letter in my "inbox" for ages meaning to write back. It's been totally crazy here trying to move, unpack and open a store since the end of February. We have 2 part-time employees helping us now, so we are beginning to get our heads above water.

Yes we love it here in Chester and are so glad we are here. The weather is wonderful, the lake is beautiful, and the people have welcomed us with open arms. We couldn't be happier.

Sorry to hear about the cookies... there are so many variables. I made cookies for Chester's "Wine Walk" on July 13th and had trouble with one of two peanut butter cookie recipes -- with one the designs melted away, with the other, they came out distinct and beautiful. Well don't give up... practice makes perfect. And if you can't figure it out, call Robin. He's the cookie baking expert at our house.

Do send me a sample of your crafts if you can, or photos. I'll send you a coupon.

Take care,"

Carol

------

6/3/12 Email

"Hi Carol,

Think of you periodically and the massive move you made from AZ to CA. Hope all is going well and that you are pleased with your decision.

My crafts worked out well last Christmas, and I will at some time send you a sample. As it worked out, I needed to do a version of the paper casting. The toilet paper worked out very well in the end, and I never even tried the linter paper.

However, I was not very successful in making the stamped cookies.  :(

It will be good to hear how things are going.

Carol C


5/29/12 Comment with Store Finder request

"Thank you! Love your stamps"

Cathy H
Huntsville, Alabama


5/23/12 Reply

"Thanks Carol,

The stamps have arrived safely ....just waiting for the wife to get baking the biscuits.

Best wishes,"

Andrew R
Illand, Launceston, Cornwall
United Kingdom

------

5/23/12 Email

"Dear Andrew,

We shipped your order on May 9, 2012. The total postage to ship your order was $13.17. Our website automatically charged the domestic rate (for orders shipped within the continental USA) of $9.95 which was billed to your credit card when you placed your order. The balance due for postage of $3.22 was charged to your same credit card on May 17.

For a further explanation of our shipping terms on international orders, please visit this page:  http://www.cookiestamp.com/terms_and_conditions

We appreciate your patience during our move from Arizona to California, and we hope you enjoy your new Rycraft stamps.

Best regards,

Carol Rycraft


5/21/12 Email

"Thanks, says a lot about that magazine in todays world. Not fair they mention you, why wouldn't they just say where they got it. Anyway found out about you and that is great."

Cathy

------

5/20/12 Reply

"Cathy,

We did not make the stamp. Can't do any new designs until mid summer. Found several others wondering where they can get the stamp.

That's about it."

Robin

------

5/20/12 Email

""Just wondering what you found out"

------

5/15/12 Email

"Robin

Romantic prairie style
Summer 2012

Thanks"

Cathy



4/21/12 Reply
Dear Bev,
Thank you for your email. I am sorry you found our website difficult to use. I am the "webmaster" and over the last couple of years I have tried to make it easy for our customers to locate all the designs we have available, click on a design, and order the products they want. This is the page
     http://www.cookiestamp.com/designs_by_category
where you will find links to all of our designs listed by name under the category headings -- which take you to a page where you can add any of them to your cart.... or you can click on the CATEGORY HEADING and see the entire page of designs for that category -- and click on any design to go to the page to add it to your cart.... then you will have to choose the product you want to order in that design and enter the quantity.
If you still prefer to order by phone, then I would request that you please make a list of the designs you want to order, and then call us to place your order at 1-800-479-2723. We are open M-F 8:00 to 4:30 Pacific Time. Or you may fax your order to 1-800-479-7911.
We look forward to serving you.
Best regards,
Carol Rycraft
------
4/20/12 Email
Hello --
I found your website a bit challenging when it came to ordering some stamps. Would appreciate an email or call so I can order.
Best,
Bev K


4/19/12 Reply

"Dear Lieseth,

Thank you for your email. I am sorry you had trouble with your first batch of cookies. I will give you this link to our most popular recipe:
     http://www.cookiestamp.com/*almond_butter_cookies
and please read this page which has lots of tips which might help:
     http://www.cookiestamp.com/cookie_baking_tips

I hope your next batch is a great success.

Best regards,"

Carol Rycraft

-------

4/19/12 Email

"Today I received my cookie stamps. And they are really beautiful. Thank you very much.
I hope you are settled now.
I've made my first cookies today, but was not really happy with the result, so I will try and cool them before baking.

Groetjes"

Liesbeth
The Netherlands
http://lizzyshoekje.blogspot.com/

NOTE: Liesbeth's blog is written in Dutch, but she has a link where you can translate her page into English (or any other language).

This is the English translation of her blogspot that I got from the Google link:

"I have long to wait, but then you have some. During the first episode of Bakeation of the Hairy Bikers on BBC, I saw cookie stamps and I had to have.

Googled and found in cookie stamp in America. Unfortunately they were just moving in and it took a bit longer and the fact that they broadcast by many orders received. They did not expect.

Now I want for Christmas are a number of Christmas stamps, and there is even a St. Nicholas cookie stamp. This is for us Dutch are very nice.

The first cookies I've baked, but not quite to my taste.
"

-------
NOTE:
  Here is the link to the recipe the Hairy Bikers used on their show March 13, 2012 from a fjord in Norway:   http://www.bbc.co.uk/food/recipes/cardamom_and_lemon_74033

and the cookie stamp used:  #462 Dove with Olive Branch


4/17/12 Comment with order

"Our sorority is recolonizing in our state. I can't wait to receive the lyre stamp

since this is our symbol. Thanking you in advance for your assistance."

Theresa B
Little Rock, Arkansas


4/16/12 Reply

"Dear Francis,

We should ship Tuesday or Wednesday. Finally have the kilns working.

Sincerely"

Robin Rycraft

-------

4/16/12 Email

"Dear Rycraft,

Further to my order of March 19th (below), I'd be grateful if you could let me know progress as I have yet to receive my goods.

Many thanks,

Francis C
London, England,
United Kingdom


4/16/12 Email

"Thank you, Carol. I received a very nice phone message from Robin, too. I think everything's a "go" -- I look forward to making monogrammed shortbread and/or cardamom cookies. Yum!

Best wishes on your move into new quarters! I can't imagine moving a business inventory and all!

Sincerely,"

Marlene

-------

4/12/12 Reply

"Hello Marlene,

Thank you for your order. I don't know why your card was declined. I will try to run it later and see if it goes through okay. If not, I'll let you know.

Robin will need to make the monogram stamp and he is running about 2 weeks behind right now, so I hope you can wait awhile. If not, please give him a call at 1-800-479-2723 and let him know when you need it if it's a RUSH. Thanks.

Best regards,"

Carol Rycraft

-------

4/11/12 Email

"Hello, I just tried to submit an order online (twice) and was declined. No information was provided as to whether I entered something incorrectly, etc. Therefore, I've double-checked my order and am faxing it to you. The order is also itemized below. Please let me know if you need additional information. Many thanks!"

Marlene L
Federal Way, Washington


4/15/12 Reply

"Dear Tammy,

I probably won't be able to do any custom work until after June. I need to see your design and the details to know if I can do it. Best to give me a call.

We can sell to you wholesale if you have a retail business or website and a fed ID#.

Let me know.

Sincerely,"

Robin Rycraft
800-479-2723

-------

4/15/12 Email

"Are you making custom cookie stamps again yet? Also do you offer wholesale pricing on them, if so in what quantity?"

Tammy B


4/15/12 Email

"Thank you for getting back to me. I'm looking forward to them arriving."

Susan

-------

4/14/12 Reply

"Dear Susan,

Your order was shipped on April 11th. Our apologies for taking so long. The kilns have just been set up and now working, and our large clay extruder is now wired in.

Back to business as usual I hope.

Sincerely,"

Robin Rycraft

-------

4/4/12 Email

"... Just to check if you've posted my two stamps to Susan F....  They haven't arrived yet.

I ordered Scottish Thistle [#009] and Heidi [#067]:

   

Many thanks,

Susan F
Kirkhill, Inverness, Scotland,
United Kingdom


4/14/12 Email

"Hi,

Just to let you know that my order arrived today, thanks alot they are beautiful and I will be ordering more!

Regards,"

Sue M
Nottinghamshire, England,
United Kingdom


4/13/12 Reply

"Hi Ann,

Thank you for your email. I don't know where to get the packaging or the ribbon, but you can email Peggy Aiken, who made those wedding cookie favors in the picture, at  peggy@cwaiken.us  and I'm sure she'll be happy to tell you where she got her supplies.

Best regards,"

Carol Rycraft

-------

4/12/12 Email

"Do you sell the packaging and ribbons for these?

If not, do you know where I could purchase?

Thank you!

Ann C
Clairton, Pennsylvania


4/12/12 Reply

"Hi Linda,

Thank you for your email. Yes we received your order. I don't know why you didn't get the "autoresponder" confirmation... ? It would have told you that we're a bit behind and it might be a couple of weeks before we can ship if any items need to be made. If in stock, it'll just be a week or so.

So glad the monogram stamp worked out well for you. Thank you for your kind comments.

Best regards,"

Carol Rycraft

-------

4/12/12 Email

"Just wanted to touch base because I did not receive a confirmation e-mail for the order I placed on April 10, 2012 in the amount of $36.79. The last time I ordered I immediately received a confirmation e-mail of the order so thought I should double check. The amount did show up on my Visa as having been charged.

Also, I wanted to thank you for sending the monogram stamp (for our daughter's wedding) so quickly in the middle of your move. I wasn't expecting it so soon and know you made a special effort to get it out. The cookies were beautiful and made a special day even more memorable. Thank you so much. It was appreciated!

God bless,

Linda B
Pace, Florida


4/12/12 Email

"Dear Dianalyn,

Thank you for your email and your kind comments. Congratulations to your son for his accomplishments! We look forward to working on a custom stamp for his ceremony in June. Do send your artwork this month or next (a .jpg by email is good) and let Robin see what you have in mind so he can discuss it with you.

Best regards,"

Carol Rycraft

-------

4/12/12 Email

"I have been looking all over the web and came across several sites that will custom make a cookie stamp for me. I have no idea who to choose until i read your statement about being a Christian and being proud to claim it! That was it I have decided to go with you and hope that you can help me. I know you are not ready until after June 1 and I think that will be ok since my sons GMA ceremony will be in September. My son is part of Royal Rangers which is like boys scouts but through the church! GMA (Gold Medal of Achievement) is the highest award a boy can receive. It's harder to earn than an Eagle Scout from Boy Scouts! I'm very proud of his accomplishments and am hoping to make cookies with the royal ranger emblem and his name and GMA number on it as a favor. I look forward to being in touch after June 1.

Dianalyn M


4/10/12 Reply

"Dear Reyes,

Thank you for your email. I am so happy you like our stamps!

As you already know, we shipped your order (shown below) on March 23. The total postage was $11.60. Our website automatically charged the domestic rate (for orders shipped within the continental USA) of $9.95 which was billed to your credit card when you placed your order. The balance due for postage of $1.65 was charged to your same credit card today.

For a further explanation of our shipping terms on international orders, please visit this page:  http://www.cookiestamp.com/terms_and_conditions

We hope you enjoy your cookie stamps.

Best regards,"

Carol Rycraft

-------

4/4/12 Email

"Hi,

Today I've received my stamps... are so beautiful...

Thanks,"

Reyes

-------

4/2/12 Reply

"Dear Reyes,

I apologize for the delay in shipping your order. It went out on March 23rd via US mail. You should receive it any day now.

If you do not receive it, please let us know. And we hope you enjoy your stamps.

Best regards,"

Carol Rycraft

-------

3/31/12 Email

"Hi,

I have not received my order, Is there any problem?
Thanks,"

Reyes  B
Madrid, Spain


4/7/12 Reply

"Dear Tony,

Thank you for your email. It was very thoughtful of you to write to encourage us. It has been a bit discouraging and frustrating to have so many challenges surface these last several weeks. It's customers like you who make it all worth it!

God bless you for being a blessing to us today.

Warm regards,"

Carol Rycraft

-------

4/7/12 Message with Storefinder Request

"Understand your dilemma about moving, it WILL get better. Just thought I would give you a boost because stress is not good. I just went through another kind of stress and wished someone would have boosted me us some, good luck in your new location...."

Tony N
Santa Ana, California


4/7/12 Email

"Thank you for updating me on your move. Sounds like you have your hands full. Hopefully all things will be sorted out – I certainly can wait till you have everything running.

Happy Resurrection Day,"

Lois J


4/7/12 Reply

"Hi Beth,

Thank you so much for your email and for praying for us during this stressful time. The electrician thinks he found the problem; but we still don't have a solution -- looking for a kiln switch that will carry more amps and haven't found one yet. Robin did find a way to fire the kilns even with the malfunctioning switches so that they don't ruin the stamps, so we're making progress. :)

Yes, you need to fill out the license application here:   http://www.cookiestamp.com/license_application
Just print the form, fill it out and mail it with your check....

Warmest regards,"

Carol Rycraft

-------

4/4/12 Email

"Dear Carol,

We will be praying for you and especially for GODLY wisdom for your electrician, that he will find the problem. In the midst of all this I also pray that you do have a very BLESSED EASTER.
One question.....
I need to know (I forgot all about this) if I need to send you $25.00 to sell cookies with your images on them. Please let me know. We do think your molds are so cute.
Congratulations on the BBC production filmed in Norway.
I sure would love to get to see that someday.
Blessings and Prayers,"

Beth G
Brookfield, Wisconsin


4/3/12 Email

Hi Robin/Carol. Wow, what a great website. I have really enjoyed your story and love that you are proud to announce your faith in our Lord on your site!!!! Praise God  (Oh, and that you're Oregonians (or were until recently)). I was looking at stamps when the paw print [#331]

came up and took me to you. I was hoping there was someone out there who could actually make me one. Glad to find that it is still possible. I didn't even know if folks still used them anymore. My husband and I remember mom and grandma using them....

Debb K
La Pine, Oregon


4/2/12 Email

"Hi Carol and Robyn

I got my order yesterday, thank you. I love the stamps!!!!! Thank you so much and I am looking forward in making cute goodies with them. You'll hearing from me soon with my next order. Thank you again and wishing you all the best."

Julijana S

-------

4/3/12 Reply

"Hi there,

We shipped your order on 3/16. Did you receive it? Hope you like your stamps!"

Carol and Robin Rycraft

-------

3/5/12 Email

"Hello"

Julijana S
Sydney, New South Wales
Australia


4/2/12 Email

"Dear Carol,

Thank you very much for your email – very helpful!
I'll look forward to my cookie stamp's arrival.

Many thanks,

Laura

-------

3/28/12 Reply

"Dear Laura,

Thank you for your email. As you may know from the automatic responder letter that was sent you upon placement of your order, we have been moving our home and business for the last 5 weeks. We have only had our production back up and running for the last 10 days or so.

We were able to ship your order on March 21 by first class mail international. It usually takes between 7-10 days for a package to travel to the UK (hopefully less), so you should receive it by the end of the month.

The postage for the shipment totaled $8.46. Our website automatically charged your Visa card $5.95 for shipping and handling from our shipping chart shown on this page:   http://www.cookiestamp.com/terms_and_conditions
Please note that this page explains how we charge any additional postage for an international shipment to the same credit card used for the purchase. We will therefore be charging an additional $2.51 to your Visa....

We hope you receive your Heidi cookie stamp very soon and that you have a lot of fun using it!

Best regards,"

Carol Rycraft

-------

3/27/12 Email

"Hello,

I ordered a "Heidi" [#067]cookie stamp

two weeks ago (Wed 14th March....). I have not yet received it, but the money has come out of my account.

I know that you are in tyhe US and I am in the UK, so I expected it to take a little time to arrive – but as I hadn't had a separate notice of dispatch email, I just wanted to check it was on its way.

Many thanks – really looking forward to stamping my cookies!

Laura C
County Durham, England
United Kingdom

 


3/30/12 Email

"My cookie stamps arrived today and I am delighted. They are abolutely beautiful.
Many thanks and good luck with your move...

Christien Mc A
Helensburgh, Argyllshire, Scotland
United Kingdom

 


3/30/12 Reply

"Dear Alma,

Thank you for being so nice about the mixup. You make being in this business worth it.

And I'm glad the peanut butter cookies are going over so well... they are my personal favorite. Have a wonderful shower on Saturday -- wow, that's tomorrow!"

Carol

-------

3/29/12 Email

"Hi Carol,

Thank you so much. You guys are great. I understand about the move and everything. As I'm sure you can see from my order, I bought plenty of cookie stamps so I think the shower will survive without Circle of Love [#076].

I made the unbelievable peanut butter cookies using the bird [#192] and the elephant [#366]

   

and they are getting rave reviews so those are the ones I plan to make for the shower (it's Saturday).

Thanks again for all the pretty stamps, and I hope you're enjoying northern California!

Alma

-------

3/29/12 Reply

"Dear Alma,

I can't believe it! And we tried so hard to get this to you fast and we sent the wrong stamp! Well we just got a #067 [Heidi]

out of the kiln this a.m. so I'll get it out to you priority today. When is the shower? I can't find the date in your email below... well I hope you get it in time."

Carol

-------

3/28/12 Email

"Thank you so much! Unfortunately, I got the wrong cookie stamp in the mail... I ordered Circle of Love and received Fleur de Lis instead (or something like that, not sure)"

-------

3/27/12 Reply

"Hi Alma,

Just want to let you know that Robin shipped the remaining two cookie stamps to you by 1st class mail yesterday, Monday 3/26/12. Hope the shower is a big success!"

Carol

-------

3/14/12 Reply

"Hi Alma,

Most of our customers love the Almond Butter Cookies in our recipe booklet. Have fun baking!"

Carol

3/13/12 Email

"Thank you! I can't wait to make these cookies for the baby shower with my daughter. I'm going to go check out the recipes on your site. Do you have a favorite recipe?

I hope your move is going well. Northern California is so beautiful."

Alma H
Washington, DC (District of Columbia)

-------

3/13/12 Email

"Dear Al;ma,

I want to let you know that we shipped 5 of the 7 cookie stamps you ordered on March 12 via priority mail. Robin will make the backordered items, Circle of Love and Party Balloons cookie stamps, for you next week (we are still waiting for the electrician to wire the kilns) and ship it out within the next 10 days or sooner if we can.

Thank you for your patience with us during our move from Arizona to northern California. We hope you enjoy your stamps!

Best regards,"

Carol Rycraft


3/26/12 Reply

"Dear Manish,

Thank you for your explanation. What a nice surprise for us to have had such a positive response to our cookie stamps from your part of the world. And we just received an order from The Cake Decorating Company in the UK so you'll soon be able to buy our stamps closer to home.

Regards again,"

Carol Rycraft

------

3/26/12 Email

"Hi Carol,

Yes it might be the reason i looked you up on the internet, there was a new baking program on the BBC and the two presenters were in Norway and baking cookies on a boat and they used a stamp [#462 – Dove] to finish off the bake

    

and they said that these stamps were purchased from the internet before they went to Norway, it was something I haven't seen before so searched on the internet and your company is the only one that has them also the choice of designs are fantastic, so i emailed yourself for info. i think that might be the reason of sudden inquiries.

Regards,"

Manish

------

3/20/12 Reply

"Hi Manish,

Thank you for your email. Yes we do ship to the UK. In fact, we've been swamped with orders from England and Scotland and the Netherlands the last week or so. Is something special going on -- a special internet site or tweets or a blog -- or do you know? Just curious.  :)

Looking forward to serving you.

Best regards,"

Carol Rycraft

------

3/20/12 Email

"Hi

Greetings from uk, i was just browsing on the internet for some cookie stamps and came across your website, i would like to know if your products are available in the UK, you have some great cookie stamps which i cant find in the uk."

Manish
Leicester, UK


3/18/12 Reply

"Dear Fiona,

Thank you for your email. Yes we did make two alpaca stamps in 2008 which we sell exclusively to Storybook Alpacas of Mansfield, Ohio, so we can't sell them to you, but they will be happy to sell you some.

I just put a link on our website to their website -- here is the page for their catalog which shows the cookie stamps and Keep It Softs for sale:   http://www.storybookalpacas.com/Sales/Sales-Items.htm

Their story is on this page:  http://www.storybookalpacas.com/Index.htm

I hope you enjoy the connection with Storybook Alpaca Farm. Be sure and tell them who sent you and that there's a NEW link on our website to their website at:   http://www.cookiestamp.com/links_and_resources

Thanks!

Best regards,"

Carol Rycraft

------

3/17/12 Email

"Dear Robin Rycraft,

I am an alpaca farmer in Ontario, Canada, and was wondering whether you have any designs of suri alpacas (or huacaya alpacas) that are on cookie stamps or discs. I seem to recall seeing some on a US website once upon a time, but cannot find them any more. Perhaps that was a custom order you made?

I would be very interested in a custom order for my store, especially of a suri alpaca design!

I look forward to hearing from you.

Sincerely,

Fiona H
Ontario, Canada


3/17/12 Comment with order:

"...I have 9 cookie stamps that my Dad's secretary began giving me in the early 70's. We are about to move, so while organizing my kitchen "stuff" I rediscovered them, buried in cabinet. I'm so excited to see them again, and decided to look you up online to find out more information about them. What fun, reading about the history of these little works of art! I'll have my husband build me a case for proper display, now that I'll have room in our new home, and I'll be using them, too. I'll be baking in altitude now (Denver), so can you advise me on any changes I need to make to the recipes?

Thank you so much!

Barb H (a new loyal fan)"
Larkspur, Colorado


3/15/12 Reply

"Dear Lisa,

Thanks for your email and for letting us know about Renee's tweets. Yes, Twitter is pretty incredible, we hear, altho' we don't participate in these "new-fangled" things. We don't even have phones that take pictures yet. We are pretty old and set in our ways. lol

We really enjoy having people send us recipes and photos to inspire our cookie stamp collectors, and especially when they write blogs like Renee's. There are lots of people who have never heard of a cookie stamp!

We hope you enjoy baking lots of cookies using our stamps!

Best regards,"

Carol Rycraft

------

3/15/12 Email

"Hello there – I just placed an order from The Mary Prentiss INN and I wanted to let you know we heard about you by Renee Dobbs who tweeted about you and your link. Twitter is a great thing, we never would have known about these wonderful cookie stamps. We look forward to lots of baking!!

Best,"

Lisa
The Mary Prentiss Inn
Cambridge, Massachusetts


3/15/12 Reply

"Dear Sue,

Yes we can. Shipping runs around $10 to $15 depending on how many you order.

Sincerely,"

Robin Rycraft

------

3/15/12 Email

"Hi, just found your lovely site! please can you tell me if you can deliver to the UK? I cannot find anything like your cookie stamper here.

Many thanks,"

Sue L
United Kingdom


3/13/12 Reply

"Dear Renee,

Thanks for letting us know and for the kind words on your blog! We always appreciate free publicity.

We'll post a link on the website ASAP. I hope you won't mind if I use your photograph on my website (I'll give you credit and post a link).

Thank you again and best regards,"

Carol Rycraft

------

3/13/12 Email

"Hello Carol & Robin!

I love your cookie stamps! I did a blog post today featuring your stamps and I thought you might want to see it. Here is a link:

http://magnoliadays.com/2012/stamped-shortbread/

Have a great day,

Renee Dobbs
Magnolia Days


3/14/12 Reply

"Hi Alma,

Most of our customers love the Almond Butter Cookies in our recipe booklet. Have fun baking!"

Carol

------

3/13/12 Email

"Thank you! I can't wait to make these cookies for the baby shower with my daughter. I'm going to go check out the recipes on your site. Do you have a favorite recipe?

I hope your move is going well. Northern California is so beautiful."

Alma

------

3/13/12 Reply

"Dear Alma,

I want to let you know that we shipped 5 of the 7 cookie stamps you ordered on March 12 via priority mail. Robin will make the back-ordered items, Circle of Love and Party Balloons cookie stamps, for you next week (we are still waiting for the electrician to wire the kilns) and ship it out within the next 10 days or sooner if we can.

Thank you for your patience with us during our move from Arizona to northern California. We hope you enjoy your stamps!

Best regards,"

Carol Rycraft

------

3/11/12 Email

"Dear Carol,

Thank you for your response. That sounds perfect. The teddy bear and the others you're shipping will be fine for now and I can use those for the shower. Congratulations on your move and I hope you love your new home!

Thank you,"

Alma

------

3/10/12 Reply

"Dear Alma,

Thank you for your email. I am sorry for the delay in shipping your order, but we have been packing up and moving our home and business for the past several weeks. Our 800 telephone number should be functional again in a day or two, so if you would like to talk to us personally, please call us toll free at 1-800-479-2723, or direct at 1-530-258-1955.

We just unpacked our cookie stamp inventory yesterday and pulled your order. We can ship you the other 5 stamps (including the Teddy Bear) on Monday by priority mail (the post office is closed on Saturdays here in Chester or else we would ship it today), so you should receive them by Wednesday or Thursday of next week. I hope this will be in time for your baby shower. Robin will be able to make the other 2 stamps (#076 Circle of Love and #279 Party Balloons)

   

and ship those in about a week and a half.

We appreciate your patience during this transition period.

Best regards,"

Carol Rycraft

------

3/10/12 Email

"Hi -- I placed a large order a few weeks ago and I've been wondering why I haven't gotten it. I need several of the stamps -- in particular the teddy bear [#191]

-- for a baby shower that I'm hosting soon. Could you please let me know if I can expect to receive that one soon or not? Thank you,

Alma H
Washington, DC


3/16/12 Email

"Good Morning,

Wanted to let you know I received both orders of my stamps yesterday, I did notice that 3 were backordered. Can't wait to use them. I've been making cookies all week for different functions for St. Patty's Day. Everyone loves the designs and I have given them your website. :)

Have a great weekend!"

Dawn

------

3/13/12 Reply

"Dear Dawn,

I just wanted to let you know that we shipped your order on March 12 by priority mail. Thank you for your patience with us during our move from Arizona to northern California. We hope you enjoy your stamps!

Best regards,"

Carol Rycraft

------

3/10/12 Comment with order:

"Hello,

I love your cookie stamps!! Wanted to let you know that you do not need to include the recipe cards with this order. I have quite a few. I have told everyone I know about your cookie stamps and website. I heard you spoke with my aunt in Arizona a couple months ago.

Hope you had a nice move. Thanks again!"

Dawn G
Westminster, Maryland


3/6/12 Email

"Thanks so much for the link. It is lovely.
Have a great day!"

Lori

------

3/5/12 Reply

"Hi Lori,

Thank you for your email. We've done a few Trees of Life over the last 40+ years. Here's the link to the current design. Hope you like it.

#270 – Tree of Life

Best regards,"

Carol Rycraft

------

3/5/12 Email

"I have purchased a number of your wonderful stamps and I was wondering if you have ever done, or thought of doing a Tree of Life stamp? Thought it would be really lovely, if you have done one, please send me a link if I can purchase one.

Thanks so much, and mnany good wishes on your new location!"

Lori L


2/29/12 Reply

"Hi David,

Thank you for your email. There are several ways to FIND the shamrock designs on the website, but the easiest is to use the SEARCH function -- it is located in the beige box on the right side of every page under "Search by Keyword" -- enter "shamrock" and click the Search button.

The first 2 items on the Search Results page that comes up are the 2 shamrock designs. Click on them to add to your cart. There are other links as well on that page that have to do with the shamrock.

Here are the direct links to the 2 shamrock designs -- you can see them close up and add them to your cart:

060 – Shamrock

513 – Single Shamrock

Let me know if you have further questions.

Best regards,

Carol Rycraft

------

2/28/12 Email

"I would like to order a shamrock cookie stamp - please advise on how to do this.

David M


2/24/12 Reply

"Hi Susan,

Thank you for your email. You can go here to the page where the original recipe for the Irish cookies is:

http://www.cakecupboard.com/Details.cfm?ProdID=253&category=0

They have a link on the bottom where you can find the cookie cutters, although it says they are currently out of stock. But scallop cookie cutters are pretty common in most kitchen stores. You'd want one that's about 2" or 2 1/2" in diameter, I think.

Best regards,

Carol Rycraft

------

2/21/12 Email

"Do you carry the 2-1/4" scallop-edged round cookie cutter that you recommend to neaten the edges of stamped cookies?"

Susan J


2/24/12 Reply

"Hi Eliabeth,

Thank you for your email. I don't know why your card was declined. We have customers from all over the world who use their Visa and Mastercard, no problem. For most people, a declined transaction is usually either because the street address or postal code doesn't match with the bank's information, or their account balance [credit available] is too low to allow the transaction to clear until the bill is paid down. I'd check with your bank to see if they can help.

Best regards,"

Carol Rycraft

------

2/20/12 Email

"I have tried to put an order in this evening. My transaction keeps being declined. Is this because I am using a UK card. Can you help, would be very grateful as love your cookie stamps!!"

Elizabeth
United Kingdom


2/23/12 Email

"I love the willow tree cookie press! Thank you so much!"

Connie M



2/14/12 Reply

Dear Denise,

Thank you so much for sending your recipe adjustments for 6500 feet. That's great! I will look forward to posting it on the website.

Best regards,

Carol Rycraft
===
2/12/12 Form:  Comment on a Recipe
Recipe:  Rycraft Cookie Stamp Shortbread, with my own adjustments


3 or 4 tries before I got it to work for me and, at an altitude of 6,500 feet, I preheated the oven to 350 degree F, then lowered to to 325 degrees when I put in the cookies.


#374 – Moose, #1022 – PIne Cone

  

It took some trial and error to get these cookies to come out the way I liked them, but it was worth the effort. I odified the recipe by using less butter (1 1/4 cups), adding 1 tsp gluten, and 3 TBSP ice water. I found that the impressions came out clearer when the dough was only cool, not cold. This way, there were no "lumps," and the dough ball was uniformly smooth. I used a dab of vegetable oil on the stamp and brushed it into the crevices with a new dry toothbrush, then wiped with a paper towel to remove any excess. You need to slowly and gently lift the stamp while holding down the edge of the cookie. Works every time!

In order to turn these into Valentines, I used a heart-shaped cookie cutter after stamping. To paint, I dissolved Wilton Color Dust in a drop or two of vodka, and used a very small natural bristle paint brush. With good lighting, a stady hand, and some practice, you'll get it right!


Hope you like these. I have gotten rave reviews from my recipients. Can't wait to order more stamps for Easter.

Denise A
Park City, Utah


2/21/12 Email
Good morning,

I love all these cookies but because of dietary concerns I'm wondering if you have any suggestions for adjusting the recipes for lower fat and/ or lower sugar amounts. I've used applesauce in some recipes to replace some of the fat and also yogurt. I appreciate any suggestions you may have so my family can continue to enjoy the stamped cookies.

Thank you,

Annette C


2/23/12 Email

"Thank you so much for your quick response. I got the package the other day."

Ava

------

2/13/12 Reply

"Dear Ava,

This order was shipped on the 9th of January. I will look up your order and reship as soon as possible. If we can help in any other way, please give us a call.

Sincerely,"

Robin Rycraft

------

2/12/12 Email

"Good Morning,

I ordered some cookie stamps on December 22 for $18.07 (charged on my VISA) but have not yet received my items. Can you please advise me on how to look into this matter?"

Ava V
Gulfport, Mississippi


2/11/12 Card in mail

Mr. Rycraft,

It was a nice talk I had with you around December. It is not possible to order the thistle cookie stamp at this time; however, it is needed for me to reimburse you for the very nice catalogue. It is a goal of mine to order several stamps in the future. Thank you so much.

Cordially,

Byrle C
Yerington, Nevada


2/11/12 Reply

Dear Lynda,

The stamps are 2" to the outside. The design then is less than 2". You could out the design with a smaller cutter but we do not have any of the designs you chose smaller than that.

Depending on your time frame, say April or May, we could make them to your specs. We would have to talk but we are pretty busy with the move now.

Sincerely,

Robin Rycraft

------

2/11/12 Email

Hi-

I'm making mints for a wedding, the bride likes your love locket stamp, and wedding cake stamp. Can you give me an idea of how large these designs and mints would be? I realize that the size depends somewhat on the person making the mints, but we don't want to end up with a 2" mint for guests!

Thank you and good luck with your move!

Lynda B


2/2/12 Reply

"Dear Makiko,

Yes, we ship to Japan all the time. You can order our catalog (which comes with a coupon for $3.00 in free merchandise) online here:
http://www.cookiestamp.com/product/CAT

And when you decide what designs you like, you can order online and use your coupon code to get $3.00 in FREE stamps.

Also, we have a dear friend in Tokyo who sells our stamps, so you could save on shipping; however, if she doesn't have the designs you need, you can order from us online, or she can order them for you. Here is her email: info@decora-shop.com. Her name is Yukari Yamazaki. Phone 813 592 43366 Please tell Yukari that I sent you. :)

Best regards,"

Carol Rycraft

----------

2/2/12 Email

"Hello. A am very interested in your cookie stamps.
Would you be willing to ship your catalog to Japan?
If so, what would the cost be? Thank you.

Makiko K
Japan


2/1/12 Email

"Hi packing department I want to thank you for the speedy delivery of my cookie stamps, a huge Thank you as now I will be able to use them for Valentines, with Best wishes"

Iona K
Anchorage, Alaska


2/14/12  Reply

Dear Elizabeth,

Thank you so much for sending your Auntie RoRo's recipe for sugar cookies. I will look forward to posting it on the website....

Best regards,  

Carol Rycraft


===

1/28/12 Form:  Submit New Recipe:  Auntie RoRo's Sugar Cookies

   

#410 – Genevieve's Favorite
CLICK HERE FOR RECIPE!

Elizabeth H
Madison, Wisconsin


1/27/12 Email

"Hi Robin and Carol,

Thanks for the notification of your moving address. That's quite a move you're making - I hope it goes well for you!

I've enjoyed looking at your website, you have some beautiful designs and are very talented.

I know it seems strange to be ordering a peace dove [#462] and nativity scene [#368]

  

in January, but I'm inspired about it now and didn't want to forget as the year went on!

Kind regards,"

Melanie M
Bourke, New South Wales, Australia


1/23/12 Email

"And in walked the mailman w/ my box right before I left the office. Thanks!"

Shari

----------

1/23/12 Reply

"Just found your order. Shipped on the 21st."

Robin

----------

1/23/12 Email

"Hi Folks,

I was wondering what the status is on my order below. I thought these would have shipped by now? Thanks!

With my first order, using the woven heart cookie stamp. I made lovely gluten-free cookies with almond and coconut flours, flavored with anise seed and sweetened with stevia. Somewhat reminiscent of the flavor of Italian Pizzelle cookies, though soft, (not crisp due to the flour and their not being baked in the Pizzelle iron.) My only wish is that some of your designs were raised so they would press into the cookie dough rather than the designs being carved out which causes a raised design; again somewhat like the designs one gets with an Italian Pizzelle iron.

Thank you."

Shari C
San Diego, California


1/21/12 Reply

"Dear Margarita,

We don't generally ask for a license to bake cookies to sell, unless you go big time and package and sell in stores [or online]. Bake sales and small fairs are no problem.

If you open a website and sell other products like jewelry, etc., then we ask for a license agreement to be filled out and paid for, $25 a year up to $1000 in sales, 5% of sales if you sell over the $1000 mark.

Sincerely,"

Robin Rycraft

----------

1/19/12 Email

"Dear Robin or Carol,

Hello. I was recently reading through my catalog and I noticed that a person needs permission to sell cookies with the stamp designs on them. With spring and summer coming up, I'm going to be busy baking for bake sales and I want to make cookies and cupcakes with the stamps I ordered and take them to the local events bake sales.

So, I was wondering, can I bake up the cookies and cupcakes and take them for the organizations to sell? If yes, I can promise you, that I WILL send pictures.

And I also have two ideas for two stamps. One is a Lilac and the other is for a Hyacinth. I know those flowers have a lot of curves to them, but I think they would make beautiful stamps.

I am looking forwards to receiving my first order sometime next week. I have to show the one UPS store employee what your stamps look like, because she said that she's never seen a cookie stamp before. Why do I have the feeling that I will be baking cookies for the employees at the UPS store in Dallas?

I better be going. I hope to hear from you soon. And I thank you for your time.

Sincerely,

Margarita L
Wyoming, Pennsylvania


1/19/12 Message with order

".... thank you so very much for your providing such a lovely choice of cookie stamps"

Iona K
Anchorage, Alaska


1/19/12 Reply

"Dear Florence,

Thank you for your email and your compliments on our stamps. I am so glad you like them.

We have one retailer in France, although they have only a limited selection of designs. I will give you the information I have and hope you can find what you need from them:

HalwatiShop.com -- I do not know if they have a storefront... their offices are located in Nogent sur Seine 10400, France     Tel 0650 614154     email:  halwatishop@gmail.com

Best regards,

Carol Rycraft

----------

1/19/12 Message with StoreFinder Request

"I would like to know where I can find a retailer or store in my country, where I can pay in euro. Thanks to help, your cookies stamps are so beautiful.

Best Regards."

Florence P
Chilly-Mazarin, France


1/17/12 Message with order

"i wanted to let you know how pleased I am to find you, it is important to me that I receive the USA made cookie presses, and I hope to be able to receive them before Valentines day? Thank you for making such wonderful designs.

with best wishes,"

Iona K
Anchorage, Alaska


1/17/12 Reply

"Dear Marilyn,

Thank you for your message, and for sending your encouragement. These are challenging times we are living in...

Warmest regards,"

Carol Rycraft

----------

1/16/12 Message with order

"I applaud you for your Christian message on your website – and I stand with you, in His name, as you reach out to others with His message. Thank you for your courage!"

Marilyn F
Lombard, Illinois


1/13/12 Email

"I love Lake Almanor! Close to Lassen National Park I think - very beautiful area. I have a huge collection of your stamps - I love them!

Katie M
Lynwood, Washington


1/11/12 Email

"Thank you very much Robin, I really appreciate your help!

Have a wonderful day."

Ashley

----------

1/10/12 Reply

"Dear Ashley,

Bonnie Loomis sells these stamps for her organization. I just got off the phone with her and she has several on hand...."  [Here is her email address:  itchyft_50636@yahoo.com]

Sincerely,

Robin Rycraft

----------

1/9/12 Email

"I am contacting you to see if the Presbyterian seal cookie press [#S-07-002 (949)


and #S-07-004 (952)]

is still available. I have enjoyed mine for many years and would love to share the joy! If you have any to purchase or information on how to order them, I would greatly appreciate your help.

Thank you kindly,"

Ashley I


1/11/12 Message with order

"I have a number of Rycraft cookie stamps. I am pleased to add these which I will pass along to my son and his fiance."

Tomi O
Belmont, Massachusetts
(Customer since 1998)


1/1/12 Comment with order

"Lovely inventory! I'd also love to see a lavender stamp, and Siamese cats (elegant rather than adorable). I'm very pleased with the stamps I've found today and looking forward to using them."

Eileen K
Providence, Rhode Island


1/1/12 Card received in mail

"Just a note to thank you for my order and especially for the extras. It was very kind of you to send the dated... Christmas stamp. I know you had to take extra time to look for it. I didn't expect to receive two ceramic ornaments. They are lovely. I appreciated your generosity. It really brought the Christmas spirit home. Best of luck with your move.

Gratefully,"

Kathleen J
Salina, Kansas



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