COOKIE STAMPS

Patriotic

316 Old Glory	488 Saddle	281 Lone Star	480 Fireman Helmet	459 Yellow Ribbon	474 US Air Force
477 US Navy	478 US Army	479 US Marines

331 Paw Print	33 Scottie	400 Friendly Frog	57 Butterfly	422 Dragonfly	386 Mallard Duck
380 Swans	424 Bird House	439 Bumble Bee OUT OF STOCK	407 Bees & Hive	348 Kitten w/Yarn	37 Duck w/ Bow
44 Turkey	358 Horse	219 Bossie the Cow	158 Prancing Pig	1048 Butterfly

397 Sea Turtle	264 Dolphin	466 Starfish	328 Lighthouse	246 Anchor	313 Seahorse
265 Sailboat	315 Rainbow trout	367 Pelican	89 Seashell	314 Turban Shell

465 Wedding Cake	80 Bells	405 Ruffled Heart	379 Heart Blossom	409 Daisy	125 Rose
412 Rose Bud	129 Lily Close-up	242 Maple Leaf	380 Swans	1060 Parasol

87 Steam Engine	269 Soccer	1014 Home Sweet Home	1069 Stork	1060 Parasol	115 Windmill
326 Birthday Cake	280 Pumpkin		1054 Noah's Ark

131 Star of David

319 ichtus

343 Driedel

344 Menorah

Season your new cookie stamps before using them by brushing them with cooking oil. This helps prevent sticking. Each time before mixing a batch of dough, brush the stamps again with cooking oil. A toothbrush is ideal for this. Note: Never season your stamps with butter! The oil protects the stamp from the butter in your recipes and keeps them from turning rancid while stored. When finished decorating your cookies, clean the face of your stamps with hot water and a soft brush to remove all traces of butter. Let them dry and store in one of our cookie stamp home displays for a charming addition to your kitchen decor. If your recipe calls for creaming the butter and sugar, be sure not to overcream, as this may introduce excess air into the batter which can cause the imprinted design to “melt away” somewhat during baking. High-speed mixers (such as Cuisinart) can cream too fast – try turning it to the slowest speed or else cream by hand. Experiment with your own butter cookie recipes. Avoid ones that contain baking powder, or baking soda and eggs, as the design becomes less distinct if the cookie rises. You may also want to experiment with the type and brand of flour you use, as flours vary and may affect the dough’s texture and ability to hold the stamp designs. You may find you prefer to use more flour than is called for in our recipes. You may also find that bread flour holds the designs better because it has more gluten. You may also add 1 tsp gluten (found in the grocery store) to your recipe to give more body to the dough and hold the design during baking. Dough tinted with food coloring often makes the design more distinct. Lightly beaten egg white may also be tinted with food coloring and painted on the cookie with a brush. This is done immediately after the cookies come out of the oven.
To paint your cookies after they are cooled, try mixing food coloring with water and powdered (confectioners’) sugar, then painting with a paintbrush. You can also melt your favorite chocolate in the top of a double boiler (over boiling water to melt it slowly without burning it), and use a paintbrush to apply it to the design like paint. Be sure to use “homogenized” peanut butter rather than the type that separates in the jar (the oil rises to the top and it has to be stirred). Any name brand like Skippy will do. Some people like to warm their cookie stamps in the oven while it is preheating because they say it helps prevent the stamp from sticking to the dough. To keep the stamps warm to the touch while you are using them, simply place them near the oven vent on your stove. Note: It is not necessary to warm your cookie stamps to imprint your cookies; this is only a technique some bakers like to use. Adjustments in baking time and temperature: if cookies are too brown on the outside and not done on the inside, lower your oven temperature and increase the baking time. thin cookies bake quicker than thick cookies; adjust baking temperature and time accordingly. when using more than one cookie sheet, rotate the sheets on the oven racks half way through the baking cycle.

RECIPES

UNBELIEVABLE PEANUT BUTTER COOKIES
1 cup peanut butter
1 tsp vanilla
1 cup white sugar
1 egg
Mix all ingredients well. Form one inch balls and place on ungreased cookie sheet. Stamp with cookie stamp. Bake at 325° F for 10 to 12 minutes. (Unbelievable means this recipe has no flour.)

BROWN SUGAR SHORTBREAD
1 cup butter
3/4 cup brown sugar
2 1/4 cups unsifted flour
Cream butter and sugar thoroughly. Add unsifted flour. Beat at low speed until combined and well mixed. Form one inch balls. Place 2" apart on ungreased cookie sheet. Stamp with cookie stamp and bake at 325° F for 10 to 12 minutes.

PEANUT BUTTER CRUNCHIES
3/4 cup butter or margarine
1 cup sugar
3/4 cup peanut butter
1/4 cup milk
1 egg
3 cups flour
Beat butter and peanut butter until well mixed. Add sugar and egg. Add flour alternately with milk. Roll into one inch balls. Stamp with cookie stamp. Bake at 325° F for 10 to 15 minutes.

MRS. RYCRAFT’S COOKIE STAMP SHORTBREAD
(Adapted from her original recipe in the 1968 Rycraft Recipe Booklet)
1 1/2 cups butter or margarine
3/4 cup sugar
4 cups flour (can use as little as 3 cups if preferred
Cream butter and sugar thoroughly. This is important as the dough can flake off when stamping if not creamed well. Add flour gradually, one cup at a time – mixer may be used – and mix until well blended (do not overmix).
Option 1: Press in 9” x 15” jelly roll pan. Stamp in rows with cookie stamp. Bake at 325° F for 35-40 minutes. Cut in squares when hot from the oven. Dough may also be rolled and cut in squares or with round cutter and stamped.
Option 2: Roll into one-inch balls, and place on ungreased cookie sheet. Stamp with warm cookie stamp. Bake at 325° F for 15 to 20 minutes or until very lighty browned, but not brown on top.

FRUIT JELL-O® COOKIES
1/2 cup sugar
2 1/2 cups flour
3/4 cup shortening
1 tsp baking powder
1 3oz pkg fruit flavored Jello
1 tsp salt
2 eggs
1 tsp vanilla
Mix first five ingredients. Then blend remaining dry ingredients. Roll into 1 inch balls and place on ungreased cookie sheet. Stamp with cookie stamp. Bake 6 to 8 minutes at 400° F.

MELTING MOMENTS
1/2 cup cornstarch or tapioca flour
1 cup sifted flour
1/2 cup powdered sugar
3/4 cup butter or margarine
Granulated sugar (optional)
Stir together cornstarch, sugar, and flour in a bowl. Mix in butter or margarine to form a soft dough. Chill about 1 hour. Form into one inch balls, and roll in granulated sugar. Cover with plastic wrap. Stamp with cookie stamp. Remove the plastic wrap. Bake at 350° F for 20 to 25 minutes.

CREAM CHEESE CANDY & CHOCOLATE CREAM CHEESE CANDY
3 oz cream cheese
2 1/2 cups powdered sugar
1/2 tsp flavoring (your choice) sifted
3 tsp cocoa (optional)
Food coloring (optional)
Cream the cheese. Add 1 cup powdered sugar, flavoring, and food coloring. Continue to add powdered sugar until mixture is stiff enough to kneed. Roll into one inch balls. Place on cookie sheet lined with wax paper. Stamp with cookie stamp. Refrigerate to set. Keep refrigerated or freeze until needed.
For chocolate candy: add 3 tsp cocoa to the recipe with either vanilla or peppermint to flavor and use no food coloring.

ALMOND BUTTER COOKIES
1 cup butter or margarine
1/4 tsp salt
1/2 cup sugar
1 tsp almond extract
2 cups flour
Cream butter and sugar. Add extract. Add salt and flour and mix well. Chill dough. Form one inch balls. Stamp immediately with cookie stamp. Bake at 325° F for 12 to 15 minutes.

SPRINGERLE RECIPE
Submitted by: Elizabeth Agoff
“This cookie rises, but holds a design beautifully.”
4 eggs
1 pound sifted confectioners sugar (about 4 cups)
1/2 tsp (20 drops) anise oil (or substitute 1 tsp anise extract)
4 cups sifted all-purpose flour
1 tsp soda
2 tsp anise seed, crushed
With electric mixer, beat eggs till light. Gradually add sugar. Continue beating on high speed 15 minutes or until mixture is like soft meringue. Add anise oil. Sift together flour and soda and blend into mixture on low speed. Cover bowl tightly and let stand for 15 minutes (for easier handling). Divide dough into thirds. On lightly-floured surface, roll each piece in an 8” square, a little more than 1/4” thick. Let stand 1 minute. Dust rolled-out dough very lightly with flour and dust cookie stamp lightly with flour; then use pastry brush to brush off excess flour. Press stamp on dough with a rocking motion to make clear design. Cut cookies apart, place on a very lightly floured surface, cover and let stand over night.
Grease cookie sheets, sprinkle each with 2 tsp crushed anise seed. Moisten underside and 1/2 way up the sides of each cookie lightly with cold water and place on cookie sheets. Keep tops dry. Bake at 300° F about 16 minutes or until very light straw colored. Use “bake” oven setting and not “convection” oven. Cookie is not supposed to brown on top. Recipe makes 6 dozen cookies. Store in airtight container for a couple of days.