TCS009 Scottish Thistle Cookie Baking Instructions
Cookie Baking Instructions
Rycraft's 5" Tile Cookie Stamp & Bread Warmer

One side is a giant
square cookie stamp

One side is a decorative tile
you can
use as a bread warmer

Cookie Baking &
Decorating Instructions


Ingredients Needed:

Vegetable oil and toothbrush

1 batch of Eleanor Rycraft's *Almond Butter Cookies  (makes 2 giant 7" round cookies)


1.  Use a toothbrush to coat both sides of tile with oil to season it. Wash in mild soapy water and rinse. Dry with towel or in warm oven for a few minutes before beginning your cookie stamping.

2.  Prepare batch of cookie dough. We made 1 batch of Eleanor Rycraft's *Almond Butter Cookies  (makes 2 giant 7" round cookies).

Stamp a giant 7" cookie:

 3.  Use the cookie stamp side of the tile (without the border) and dust mold thoroughly with all-purpose flour to prevent the dough from sticking to the mold.

4.  Form half the dough into a large round ball, and keep rolling it round and round until it is smooth as you can get the outside surface. Dust lightly with flour to keep it from sticking to the mold. Place on cookie sheet on a piece of parchment paper (to keep from sticking to cookie sheet).

5.  Press the dusted tile down onto the dusted ball of dough – gently, with a rocking motion, until it is about 1/2" thick.

6.  Gently lift the tile off of the cookie. You may see impressions on the 4 sides where the edge of the tile made a mark on the dough (right). These can be smoothed out with a dampened finger so cookie looks smooth all the way around (see photo below right).

Bake Cookie:

 7.  We baked our giant cookie at 350° F. for 30 minutes.

Decorate your cookie:

 8.  Cookie is beautiful unpainted. Or you may choose any number of methods for "painting". Click here for ideas and instructions on Decorating Cookies.  We also like to use Luster Dust® – get instructions here.

Click here for Paper Casting Instructions
Click here for Clay Casting Instructions