Stamped Cookies

Great for cutting, stamping and embossing, this Stamped Cookie Recipe is best used with our embossing cookie cutters. Since these cookies don't spread too much in the oven, your embossed design will look just as good coming out of the oven as it did going in. Follow the lines for easy decorating or leave the cookies as is for a quick and easy treat for the holidays.

Skill LevelBeginner

Amount1-1/2 dozen

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 350°F.
In large bowl, combine flour and salt.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts; mix well. Add flour mixture to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough.
Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter and cookie stamp in flour before each use. Bake cookies on ungreased cookie sheet 10-12 minutes or until cookies are lightly browned.