Adding designs to shortbread cookies using cookie stamps. Great for elegant and seasonal treats.
Course
Dessert
Cuisine
American
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings6people
AuthorRenee
Ingredients
1 1/2cupsunsalted butter
3/4cupsugar
1teaspoonvanilla
1/2teaspoonsalt
4cupsall-purpose flour
Cooking oilvegetable or canola
Instructions
In a large bowl, cream butter and sugar thoroughly. Add vanilla and beat to combine. In a small bowl, whisk together flour and salt. Add flour gradually, one cup at a time. Mix until well blended, but do not over-mix. Shape dough into a flat disk and cover with plastic wrap. Refrigerate dough at least 4 hours or overnight.
Pre-heat oven to 350 degrees F. Using your hands, roll dough into 1-inch balls and place on an ungreased cookie sheet. Stamp dough balls with cookie stamp. Use a toothbrush or pastry brush to lightly oil stamp between each to avoid the dough from sticking to the stamp. Bake for 15 to 20 minutes. Transfer cookies to a rack and cool completely. Store in an airtight container.
Recipe Notes
Adding designs to shortbread cookies using cookie stamps. Great for elegant and seasonal treats.