INSTRUCTIONS AND RECIPES FOR COOKIE STAMPS

• Each time before using, season your new cookie stamps by brushing them with cooking oil. Do not use butter to season stamps.
• Sticking may be minimized by dusting your cookie stamp with flour.
• Be sure to mix ingredients very well to prevent dough from flaking when stamped.
• Cookie dough should be rolled into walnut size balls. Stamp and flatten to desired thickness with cookie stamp.
• When finished, a tooth brush and hot water are ideal for cleaning your cookie stamps. Let dry and store until next time.

Helpful Hints:

• By avoiding recipes containing baking powder or baking soda, cookies will not rise as much and designs will be more distinct.
• Icing sugar will be the term used for confectioner's sugar, or powdered sugar. Berry sugar is somewhat finer than regular sugar.
• Food coloring may be used to tint dough and accent designs.
• Immediately after cookies are taken from oven, brush design surface with a lightly beaten egg white tinted with food coloring.

2 cups flour
1 cup butter
1/2 cup icing sugar

Cream butter and sugar thoroughly. Add flour one cup at a time and mix very well. Roll into walnut size balls and place on ungreased cookie sheet. Stamp with your cookie stamp. Bake at 325 F for 15-20 minutes.

Peanut Butter Cookies (no flour)

1 cup peanut butter
1 cup white sugar
1 teaspoon vanilla
1 egg

Mix ingredients well. Form 1 inch balls and place on ungreased cookie sheet and stamp with cookie stamp. Bake at 325 F for 10-20 minutes.

Mom's Peanut Butter Cookies

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla
1/2 cup peanut butter
1 1/2 cup sifted flour
1 teaspoon soda
1/4 teaspoon salt

Thoroughly cream butter, sugar, eggs and vanilla. Stir in peanut butter, sift dry ingredients and stir into cream mixture. Form into walnut sized balls and press with cookie stamp. Bake at 350 for 10 minutes. Makes about 30 cookies.

Chocolate Shortbread

1 cup unsalted butter
1 teaspoon vanilla extract
1 cup icing sugar
1/4 teaspoon salt
2 cups sifted all purpose flour
1/2 cup cocoa powder

Cream butter, sugar, vanilla and salt. Add flour and cocoa, beating only until moisture holds together. Place dough on smooth surface and knead briefly with hands until smooth. Form dough into walnut size balls and stamp with cookie stamp. Bake at 300 F for 25-30 minutes.

Gingerbread Cookies

4 cups flour
1/2 cup brown sugar
2/3 cup molasses
2 eggs
1/2 cup butter (room temp.)
1/2 teaspoon each - soda, salt, allspice, cloves, cinnamon
and ginger

Preheat oven to 325 F. In large bowl, mix 1 1/2 cups flour and remaining ingredients at low speed until blended. Scrape bowl often. Increase speed to medium and beat 2 minutes or until smooth. Reduce speed to low and add remaining flour 1 cup at a time until dough is very stiff. The last flour may be stirred or kneaded in by hand. Roll into walnut size balls and place on ungreased cookie sheet and press with cookie stamp. Bake 8-10 minutes or until lightly browned on edges. Makes 3-4 dozen cookies.
 

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Stamped Cookie/Card Combo

To make the cookies:
 

Materials: sugar cookie dough (see below) baking parchment paper fondant clear corn syrup food coloring stamp pad saturated with black food coloring* unmounted food-safe stamp (never been used with ink)** sharp paring knife flour cocktail fork vegetable shortening weighted rolling pin marble rolling surface cornstarch *NOTE: Buy ink pad at store which carries office supplies and use airbrush color on it. Be sure to get the airbrush coloring because others are too thick. Apply that to the ink pad.  **You'll need two of this stamp--one for the card and one for the cookie. You must use a separate, identical rubber stamp for each.  Steps: 1. Prepare cookie dough following recipe below. Pre-heat oven to 350 F degrees (325 F for a convection oven). 2. Cut parchment paper to fit baking pan. Lay parchment paper on counter and dust with flour. 3. Roll cookie dough on floured parchment paper to approximately 1/4-inch thickness. 4. Lay rubber stamp face up on rolled cookie dough and, using a sharp knife, cut around shape and remove excess dough.  5. Using cocktail fork, miter and push edges into stamp (figure A) and remove.  6. Place parchment paper with cookies onto pan and into preheated oven. Bake until edges are golden brown. Let cool completely. 7. Use vegetable shortening to lubricate your hands, and knead fondant until soft and pliable.  8. Dust a marble rolling board with cornstarch. Roll fondant on pre-dusted marble surface to approximately 1/4- to 1/8-inch thickness. 9. Stamp rubber image into black food coloring pad and stamp onto rolled fondant. Before removing stamp, cut around image (figure B) and miter in edges as done on the cookie dough (figure C).  10. Color in image with food colors. Let dry and store in an airtight container or food safe bags. (figure D) To make the card: Materials:  various colors of card stock watercolor paper black embossing powder black pigment ink pad watercolor pencils blender pen (glycerine filled) decorative buttons rubber stamp design used on cookie* fixative spray to seal watercolors cloud template corner punch round hole punch ribbon acrylic black double-sided tape *You'll need two of this stamp--one for the card and one for the cookie. You must use a separate, identical rubber stamp for each.

. Figure A  Figure B  Figure C  Figure D

another design option  Steps: 1. Cut card stock in half and fold nice crease with a boning tool. 2. Cut contrasting card stock and mount on top of folded card stock. 3. Emboss stamp onto watercolor paper.  4. Using watercolor pencils or markers, color image using blender pen to shade and fill in stamped image (figure E).  5. Glue on decorative buttons (figure F).  6. Punch two holes at side of card with folded edge and add ribbon  (figure G).

(figure E) (figure F) (figure G)

Sugar Cookie Recipe

1 cup butter
3/4 cup sugar
1 med. or large egg
1 tablespoon milk or cream
1/4 teaspoon salt
1/4 teaspoon nutmeg OR 1 teaspoon vanilla extract
2 cups flour

Cream the butter and sugar together until they are fluffy. Beat in the egg and then the milk or cream. Add the vanilla at this point, if you are using it. Mix the salt and the nutmeg into the flour. Mix the flour into the dough. Knead and chill for about 20 minutes.