DIY Stamped Cookies

DIY Stamped Cookies

Cookies go from plain to stylish simply with a stamp design.  Take your favorite shortbread cookie recipe and rollout the dough. For the cookies shown, check out the Meyer Lemon Shortbread Cookie and Chocolate Shortbread Cookie recipes below.

Cut out your favorite shape with a cookie cutter.

Find a stamp with words or a special design and make an imprint on the cookie.  For a dramatic look choose a regal symbol such as the fleur de lis. Arrange on a baking sheet and bake according to directions.

Neatly stack and display cookies on a flat plate.

Meyer Lemon Shortbread Cookies
adapted from The Joy of Cooking
Ingredients:
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 2 tsp Meyer lemon zest, finely grated
  • 1 cup  sugar
  • 1/2 tsp salt
  • 1 large egg yolk
  • 1 large egg
  • 2 tsp vanilla
  • 2 1/2 cups all-purpose flour
Preparation:
Cream butter, lemon zest, sugar, and salt in a large bowl with a mixer at medium speed. Add in the egg yolk until well blended, and then the egg and the vanilla. Add in the flour until just combined. Divide the dough in half and wrap in plastic. Refrigerate for at least 1 hour (up to two days).

Preheat oven to 375°F. Work with one batch of dough at a time. Use either a well floured surface or a Silpat liner and plastic wrap and roll out the dough to 1/8 inch thickness.  Cut out shapes using cutters, trying to use up as much dough as possible.

Bake until the cookies are slightly golden brown at the edges (about 6-8 minutes). If your cookies are thicker than 1/8 inch, you may have to bake for longer. After baking, immediately transfer to a cooling rack and cool to room temperature.

 

Chocolate Shortbread Cookies
Ingredients:

  • 2 cups confectioners’ sugar
  • 1/2 cup Dutch process cocoa powder
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups unsalted butter, chilled and cubed
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup chopped semisweet chocolate

Preparation:

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the confectioners’ sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. Use either a well floured surface or a Silpat liner and plastic wrap and roll out the dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. If the dough is too sticky, chill for a little bit. Place cookies 2 inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. .

One comment on “DIY Stamped Cookies

  1. expert contabil on said:

    Hmmm this recipe looks so delicious and nice and i think that fits perfect with my taste and in my opinion is a very easy recipe, so i think i will try it. Thanks for sharing.

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