![]() ![]() Then, stamp them with the design of your choice. Using a “1-1/4″ ice cream scoop, scoop, and then, place each ball of dough onto an ungreased cookie sheet pan. Then, stir in the remaining flour mixture. You don’t want a bite of baking powder!) Stir half of the flour mix into the butter, sugar, egg, juice, and vanilla mixture. ( I always do this so the flour and baking powder are well combined. In a separate bowl, whisk the baking powder into the flour. To assure the cookie is light, it's best to use a mixer.)Īdd the egg and beat thoroughly. (If the butter is not warm enough, and isn't getting light and fluffy, use a hand mixer for this step. It does add just a little sweetness to the tops of the cookie.Ĭream the butter and sugar in a large mixing bowl. Butter Cookies With Decorative SugarĪlthough I personally like these cookies with no extras, thinking of the grandkids, I sprinkled decorative sugars on top of some of the stamped cookies. Place cutouts on an ungreased cookie sheet pan.īake at 400° for 6 - 10 minutes until light golden brown on edges. Roll out half of the dough to 1/4 - inch thickness. Cutout Cookie Option To Use Cookie Cutters Instead Of A Cookie Stamp: If your spatula is too thick, you will destroy your cookies when you try to remove them from the sheet pan. Then, remove with a thin blade spatula◄ like this Norpro spatula. Remove the cookie sheet from the oven and allow the cookies to set for a couple of minutes. Once you know the perfect amount of time, just set your timer for the remaining trays. Check your cookies at the 6-minute mark, then add time if needed. If you use a larger scoop, you will have to adjust the time. (In my oven, these are perfect at 8 – minutes.) Cool on a wire baking rack. You want your pressed cookie dough to be about 1/4-inch thick.īake at 400° for 6 – 10 minutes until golden brown on the edges. It is perfect for baking a dozen cookies at a time and the cushion of air almost guarantees the bottoms won’t burn!) Stamp the tops of the balls of dough Mix in the flour and baking powder mixture You don’t want a bite of baking powder!) Next, stir half of the flour mix into the butter, sugar, egg, juice, and vanilla mixture. ![]() Whisk the flour and baking powder together Then, gently tap the stamp on the metal edge to release any caked flour. Ultimately, this process worked nicely and I didn’t have trouble with the stamp sticking to the dough.īe sure you check the design on the stamp to be sure the flour is not caked. ![]() It didn’t take long to realize that the flat-bottomed bowl works much better. This bowl didn’t work very well for dipping the stamp into the flour. You’ll notice the small prep bowl in the picture. Press the stamp in the cookie dough and dip it into flour. I push the stamp into the dough in the bowl. Since I forgot to chill the stamps first, as recommended. The box they come in suggests you should always chill the stamps prior to using them. The cookie stamps are cast aluminum with wooden handles and made in the USA! As with most aluminum, they should be hand-washed. They are also great for sugar cookies, gingersnaps, peanut butter, and shortbread cookies. So, I ordered an Heirloom Cookie Stamps set. I kept coming across Nordic Ware cookie stamps on Amazon and decided they would be perfect for adding interest to these little cookies. Thanks for supporting this website!) Nordic Ware Heirloom Cookie Stamps (We are an Amazon affiliate and may receive a small percentage of any sales through the links in this post at no cost to you. If your butter is not at room temperature, you can use a mixer to make it a little easier. Let your ingredients come to room temperature. The butter blends in nicely and the eggs incorporate easily. Although the original recipe calls for using a mixer, I prefer mixing most cookies by hand and adding a little extra love.Īs I’ve shared before, the key to making cookies by hand using a wooden spoon is having the ingredients at room temperature. The first time I made these butter cookies and shared them with a neighbor, she said they were just like cookies from the bakery. Do not use margarine! Margarine with lower fat content contains more water. Land ‘O Lakes is still my favorite butter! Some of those recipes, like this old-fashioned butter cookies recipe, are still among my favorites. How many times have you found a really good recipe on the label of a product? This recipe is one included in a metal recipe box I ordered over 30 years ago from Land ‘O Lakes. ![]()
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