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With Rycraft Cookie Stamps
Baking & Decorating Cookies
is Fun and Easy!
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Simply roll the dough into small balls, stamp them with your favorite cookie stamp design, and pop them into the oven. Minutes later, you'll have beautiful cookies for your cookie jar or for any festive gathering. |
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Click here for Cookie & Cupcake Decorating Ideas –FebruaryClick here for Cookie & Cupcake Decorating Ideas – March
ON THIS PAGE:Click on one of these links (or scroll down this page) to see these topics:
Try Something NEW forValentine's!
SPRINGERLE!
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Designs shown above: #274 – Ice Cream Cone,
#286 – Hearts, #125 – Rose, #322 – Blast Off,
#279 – Party Balloons, #287 – Clubs, #328 – Light House,
#220 – Rocking Horse, #223 – Basket Heart,
#295 – Pansy, #087 – Steam Engine, #088 – Treble Clef.
Coated with white chocolate on the flip side... YUM!
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Designs shown above: #215 – Love Birds,
#080 – Wedding Bells, #192 – Song Bird,
#076 – Circle of Love, #405 – Ruffled Heart,
#286 – Hearts, #223 – Basket Heart.
Coated with milk chocolate on the flip side.
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Basic Preparation & Helpful Hints
Season
your new cookie stamps before using them the first time by brushing them with cooking
oil. A toothbrush is ideal
for this. The stamp becomes seasoned after using a few times and seldom needs further treatment. Note: Never season your stamps with butter! The oil protects
the stamp from the butter in your recipes and keeps them from turning
rancid while stored.
The stamp works best if the ball of dough is stamped immediately after rolling it in sugar. If a stamp begins to stick, brush off particles of dugh and let stamp rest. The stamp dries and will stamp well again.
It is very important to have the shortbread well-mixed before stamping; if not, the dough will flake off on the stamp.
When
finished decorating your cookies, clean the face of your stamps with
hot water and a soft brush to remove all traces of butter. Your cookie stamps may be washed like any dish. Let them dry
and store in one of our cookie stamp home displays for a charming
addition to your kitchen decor.
If
your recipe calls for creaming the butter and sugar, be sure not to
overcream, as this may introduce excess air into the batter which can
cause the imprinted design to “melt away” somewhat during baking.
High-speed mixers (such as Cuisinart) may cream too fast – try turning
it to the slowest speed or else cream by hand.
Experiment
with your own butter cookie recipes. You may want to avoid ones that contain baking
powder or baking soda, as the design disappears as
the cookie rises.
You
may also want to experiment with the type and brand of flour you use,
as flours vary by sack and brand and may affect the dough’s texture and ability to hold
the stamp designs. If the design stamps well but disappears when baked, add a little more flour to the dough. You may find you prefer to use more flour than is
called for in our recipes. You may also find that bread flour holds the
designs better because it has more gluten. You may also add gluten (found in the grocery store) to your recipe to give more body to
the dough and hold the design during baking.
Dough
tinted with food coloring often makes the design more distinct. Lightly
beaten egg white may also be tinted with food coloring and painted on
the cookie with a brush. This is done immediately after the cookies
come out of the oven.
To
paint your cookies after they are cooled, try mixing food coloring with
water and powdered (confectioners’) sugar, then painting with a
paintbrush. You can also melt your favorite chocolate in the top of a
double boiler (over boiling water to melt it slowly without burning
it), and use a paintbrush to apply it to the design like paint. There
are examples of painted cookies in our catalog in PDF form which you
can view using Adobe Acrobat Reader from our website.
Be
sure to use “homogenized” peanut butter rather than the natural types that
separate in the jar (the oil rises to the top and it has to be
stirred). Any name brand like Skippy will do.
Some
people like to warm their cookie stamps in the oven while it is
preheating because they say it helps prevent the stamp from sticking to
the dough. To keep the stamps warm to the touch while you are using
them, simply place them near the oven vent on your stove. Note: It is
not necessary to warm your cookie stamps to imprint your cookies; this
is only a technique some bakers like to use.
Adjustments in baking time and temperature:
...if cookies are too brown on the outside and not done on the inside, lower your oven temperature and increase the baking time.
...thin
cookies bake quicker than thick cookies; adjust baking temperature and
time accordingly. ...when using more than one cookie sheet, rotate the
sheets on the oven racks half way through the baking cycle.
Our Collection of Cookie Stamp Recipes
All of the recipes below are intended for use with RYCRAFT COOKIE STAMPS with the exception of most of the Scandinavian cookie recipes in Robin's Twenty Scandinavian Cookies published in 1971.
Please
note that we have gathered these for you over the years, but we haven't
personally tested them all, so we would appreciate your letting us know how
these work for you. If you would like to comment, click on a recipe and
then on the link to the Recipe Comment Form which you can fill out and
send electronically, or print out and fax or mail to us (see our Contact Us page).
Click here to submit your cookie stamp recipe!
Remember to attach your photo(s), list of ingredients, and complete instructions
and we'll send you a COUPON worth $15.00 off your next order.
About Cookies in General
About Cookies in General
This page has a compilation of general information about cookies and ingredients, as
well as a metric equivalent table and information on high altitude
baking.
Cookie Baking & Decorating Tips
A collection of tips we've gleaned from our reserach and from customers who've shared their secrets with us.
Click on the links below to go to the individual recipe pages.
Shortbread Cookies
Chocolate, Frosting, Painting, & Sugar Decorating
Powdered (Confectioner's) Sugar Cookies
Refrigerated Cookie Dough Cookies
Scandinavian, Dutch & International Cookies
Shown above: Speculaas Christmas Cookies
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Note: All prices in US Dollars
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