I consider myself to be more of a cook than a baker, but when I do bake something I want the world to know about it. What better way to strut your stuff than with this fantastic Homemade Cookie Stamper.
As you may recall, being a rubber-stamper, I had a keen interest in trying to stamp an image onto a cookie with not so great results, that I bravely shared with you here. Today, however, I had fantastic results thanks to this fun little cookie stamp. A recipe is included, but since I had been dying to try the sugar cookie recipe from the Hummingbird Bakery Cookbook, I thought I’d kill two birds with one stone. What fun, and so easy. Stamping into flour before pressing the image into each cookie guarantees success. I also pressed images into the rolled out dough, and then cut them out with a two-inch round biscuit cutter.
Hummingbird Bakery’s Sugar Cookies
1 stick + 6 Tablespoons unsalted butter, at room temperature (14 Tablespoons total)
1 1/2 cups sugar
1/4 teaspoons vanilla extract
3 cups all-purpose flour
Pinch of salt
1/2 teaspoon cream of tartar
Preheat oven to 325°F. Line two baking sheets with parchment paper. Cream the butter, sugar and vanilla with an electric mixer until pale and fluffy. Add the egg and mix well, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Add the flour, salt and cream of tartar and mix well, but don’t over mix. It’ll go from crumbs to large clumps. Dump dough onto a lightly floured surface and press the dough together and roll out. Cut out shapes with your favorite cookie cutters. Place on the prepared baking sheets and bake for about 10 minutes, checking regularly to make sure they aren’t burning. They are done when they are very light golden on the outer edges and paler in the center. Remove from the wire rack and cool completely.
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