Last fall, Stampin’ Up! introduced Sweet Pressed Cookie Stamps. I was skeptical of how crisp the images would remain, but I kept seeing the same concept in various kitchen catalogs such as Williams-Sonoma and Crate and Barrel. So I thought it must be possible. But how easy would it be? I ordered both the holiday and the occasions sets (because why go halfway when you’re unsure about something?).
We made some shortbread cookies with hearts on them for the hooligans’ great-grandma for her birthday, and they turned out pretty well. They stuck a little as we stamped, though, so I wasn’t all gung-ho about trying them again.
Princess Thundercloud really wanted to make cookies today, so I decided to give the Easter ones a try. I followed the recipe that came with the stamps to the letter, and these worked beautifully. Well, they didn’t stick, anyway. Thundercloud helped decorate them, so I’m not sure “beautiful” is the adjective to use.
All in all, while not professional, they do look very spring-y and handcrafted! They really didn’t take long, either…no chilling of the dough or waiting for icing to set.
Here’s the recipe. It’s a good shortbread, even without stamping on it!
Sugared Shortbread (recipe from Stampin’ Up!)
1 cup salted butter, softened
1/2 cup granulated sugar, plus more for rolling
1/2 cup powdered sugar
1 tsp vanilla
1/4 cup cornstarch
1-3/4 cup all-purpose flour
Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add vanilla, cornstarch, and flour and mix well. Dough should be soft, but not sticky. If it’s sticky, add a bit of flour, 2 Tbsp at a time, until it isn’t.
Roll dough into 1-1/2” balls and roll in granulated sugar. Place on ungreased cookie sheet and press with cookie stamp. Place 3” apart. Bake for 15 to 17 minutes, until bottom is slightly brown but top is not.
Makes approximately 18 cookies.
By the way. Chrissy over at The Taylor House blog is hosting her first linky party…check it out for some fun ideas and inspiration!