Mrs. Rycraft’s Cookie Stamp Shortbread
Ingredients
1 1/2 cups butter or margarine
3/4 cup sugar
4 cups flour
Method
Cream butter and sugar thoroughly. This is important as the dough can flake off when stamping if not creamed well. Add flour gradually, one cup at a time – mixer may be used – and mix until well blended(do not overmix).
Option 1: Press in 9” x 15” jelly roll pan. Stamp in rows with cookie stamp. Bake at 325°F for 35-40 minutes. Cut in squares when hot from the oven. Dough may also be rolled and cut in squares or with round cutter and stamped.
Option 2: Roll into one-inch balls, and place on ungreased cookie sheet. Stamp with warm cookie stamp. Bake at 325°F for 15 to 20 minutes or until very lightly browned, but not brown on top.
Adapted from Eleanor Rycraft's original recipe in the 1968 Rycraft recipe booklet.
