The closest Momma got to making pretty cookies was the cocoons she made at Christmas. She stirred up the dough, sprinkled powdered sugar all over the table and she rolled them out. I do not even remember her having cookie sheets when I was a child. Everything went into the aluminum cake pans. And they were pretty banged up.

But everyone agreed that the cocoons were wonderful. Click here for the Cocoon recipe.

I bought some cookie stamps some years ago but I never had luck with them. They usually stuck and I had a big mess. But I think I have finally sorted that out with this shortbread recipe.

My key is having the right stamp. I have some various types of stamps but the one that works for me best is the Nordicware stamp that has a metal imprint. Click here to view or order.

The cookies look white when baked but the undersides are brown so do not over bake. I like to prepare my cookie sheet with parchment paper and then roll little dough balls. I even slightly dip it in the powdered sugar so it will not be too wet and stick to the stamp. But I also dip the stamp in powdered sugar before I press gently down.

Sometimes I even sprinkle sparkling sugar on the stamped cookies before baking to give them that extra radiance. Momma would be so proud of my fancy cookies.

Yield: 36 COOKIES

SHORTBREAD STAMPED COOKIES

Name: SHORTBREAD STAMPED COOKIES
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 36
Ingredients: 3 1/2 cups all purpose flour; 2 tablespoons cornstarch; pinch salt; 2 sticks unsalted butter (8 oz) room temperature; 3/4 cup granulated sugar; 3/4 cup confectioners sugar; 1 large egg, room temperature; 2 teaspoons almond flavoring

Soft, almond-flavored shortbread that melts in your mouth.

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 28 minutes

Ingredients

3 1/2 cups all purpose flour
2 tablespoons cornstarch
pinch salt
2 sticks unsalted butter (8 oz) room temperature
3/4 cup granulated sugar
3/4 cup confectioners sugar
1 large egg, room temperature
2 teaspoons almond flavoring

Instructions

Preheat oven to 350 degrees. Prepare cookie sheets with parchment paper.

Sift the flour, salt, and cornstarch in a bowl and set aside.

Cream the butter until smooth. Add both sugars and beat at least 3-4 minutes stopping to scrape down the sides.

Add egg and almond flavoring. Beat well and scrape down the sides.

Turn mixer on low and add flour mixture about 1/2 cup at a time. As the flour incorporates into the butter mixture, increase the speed. Continue this until all the flour mixture is added.

Take a teaspoonful and drop it into a small bowl of confectioners sugar. Roll into a ball and place on a cookie sheet.

Using your cookie stamp, dip into confectioners sugar, then gently mash down the ball. It may stick but you can coax it off with your fingers.

Bake about 12-13 minutes. Ovens vary. The cookies are white but take a small spatula and check to see if the underside is golden.

Cool ten minutes before removing.

Notes

The sifting step is important to keep the cookies light.

I had the best luck with the metal Nordic cookie stamper.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 74Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 7mgCarbohydrates: 16gFiber: 0gSugar: 6gProtein: 1g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“Don’t worry about failures, worry about the chances you miss when you don’t even try.
– Jack Canfield