Stampin’ Up! has several sets of “Sweet Pressed Cookie Stamps.” They’re so much fun! I’ve used them with refrigerated dough – but you have to stamp right after they come out of the oven while the cookies are hot.
If you want to stamp first, here are two recipes that come with the stamps.
Sugared Shortbread (my fave!)
1 c salted butter, softened to room temp
1/2 c granulated sugar, plus additional sugar for rolling
1/2 c powdered sugar
1 tsp. vanilla
1/4 c cornstarch
1-3/4 c all-purpose flour
Preheat oven to 350º F/ 175º C. Cream butter, 1/2 c granulated sugar and powdered sugar; beat until fluffy. Add vanilla, cornstarch and flour and mix well. Dough should be soft, but not sticky; if dough is sticky, add more flour. Roll dough into 1-1/4″ balls and roll in granulated sugar. Place 3″ apart on ungreased cookie sheet and press with Sweet Pressed Cookie Stamp.
Bake 15-17 minutes or until bottom of cookie is very lightly browned (edges may be slightly brown, but the top should not brown). Makes approx. 16 cookies.
Sugar Cookies
1 c salted butter, softened to room temperature
3/4 c granulated sugar
2 egg yolks
1 tsp vanilla
1/4 tsp salt
2-1/8 c flour
Preheat oven to 350º F/175º C. Cream butter and sugar; beat until fluffy. Add egg yolks one at a time and mix well. Add vanilla, salt and flour and mix well. Dough should be stiff and not sticky; if dough is sticky, add more flour. Roll dough into 1-1/2″ balls. Place 2-1/2″ apart on an ungreased cookie sheet and press with Sweet Pressed Cookie Stamp.
Bake 16-18 minutes or until bottom of cookie is very lightly browned (edges may be slightly brown, but the top should not brown). Makes approx. 16 cookies.
Note: Handle sold separately
Stamping with Buffy 