Rycraft Cookie Stamps - Cookie Recipes & Baking Tips - Stamped Cookies - Cookie Stamp Shortbread

Cookie Stamp Shortbread - 2 Recipes

Cookie Stamp Shortbread - Recipe #1

Ingredients

3/4 cup sugar
4 cups flour
1 1/2 cups butter

Method

Cream butter and sugar thoroughly. Add flour 1 cup at a time and mix well. Press into a 9 x 15 inch jelly roll pan. Stamp in rows with cookie stamp (a square stamp would work best). Or dough may be rolled out on a floured surface, stamped (with a round cookie stamp), then cut out using a cookie cutter or knife, and the cookies placed on an ungreased cookie sheet. Bake at 325° F. 35 to 40 minutes for the jelly roll pan and perhaps 12-15 minutes for cut-out cookies. Cut jelly-roll-pan cookies into squares while hot. Yield: 36 Servings

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From http://recipes.chef2chef.net/recipe-archive/52/275810.shtml
By Barb Day, adapted by Rycraft.

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Cookie Stamp Shortbread - Recipe #2

Ingredients

1 1/2 cups butter
3/4 cups sugar
3 cups flour

Method

Cream butter and sugar thoroughly. This is important as the dough can flake off when stamping if not mixed well. Add flour one cup at a time. Mix this well. Poll into one-inch balls and place on ungreased cookie sheet. Stamp with COOKIE STAMP. Bake at 300 degrees for 15 to 20 minutes.

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From www.peasandcornco.com/Recipes/cookieshortbread.html

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