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.
Meyer Lemon Shortbread Cookies
adapted from The Joy of Cooking
- 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
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
- 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