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Shortbread cookies stamped with a decorative design

Stamped Shortbread

Adding designs to shortbread cookies using cookie stamps. Great for elegant and seasonal treats.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author Renee

Ingredients

  • 1 1/2 cups unsalted butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour
  • Cooking oil vegetable or canola

Instructions

  1. 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.
  2. 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.