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

Ingredients

1 egg
1 teaspoon salt
2-3/4 cups all-purpose flour
1-1/3 cups granulated sugar
3/4 cup butter, softened
1-1/2 teaspoons Pure Vanilla Extract, 4 Oz.
1/2 teaspoon Imitation Almond Extract, 2 oz.

Tools
ROSANNA PANSINO by Rolling Pin, 10-Inch - Wooden Rolling Pin
Rosanna Pansino Nerdy Nummies Smart Cookie Cookie Stamp
Rosanna Pansino Half Apron
ROSANNA PANSINO by Measuring Cups, 4-Piece Measuring Cup Set
Rosanna Pansino Whisk by Wilton
ROSANNA PANSINO by Decorating Bags, 12-Count
ROSANNA PANSINO by Measuring Spoons, 5-Piece Metal Measuring Spoons Set
ROSANNA PANSINO by Oven Mitt - Cute Oven Mitts
Rosanna Pansino Decorating Tip Set by Wilton, 9-Piece
Recipe Right Cookie Sheet Set, 3-Piece
Recipe Right Non-Stick Cooling Grid, 16 x 10-Inch
3 Inch Metal Circle Cutter

Instructions

Click to mark complete

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.