Recipe For Cooking Stamped Cookies

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Stamped Cookies

Source: Better Homes and Gardens

1 C. butter, softened
2/3 C. sugar
1 egg
2 Tbsp. honey
1 tea. vanilla extract or flavoring
2 3/4 C. flour
Granulated or colored sugar
Powdered food coloring, optional

Beat the butter in a lrg. mixing bowl with an electric mixer on med. to high speed for 30 seconds. Add the sugar and beat until combined. Beat in egg, honey and vanilla extract or flavoring until combined. Beat in as much of the flour as you can with the mixer on med. speed. Stir in any remaining flour with a wooden spoon

Shape the cookie dough into 1-in. balls and place them about 1 1/2 in. apart on an unprepared cookie sheet. Spray a ceramic cookie stamp lightly with nonstick cooking spray or rub it with a sm. amount of the cookie dough. Now, dip the stamp lightly in granulated or colored sugar. Press the stamp firmly on the ball of dough until it\s about 1/4 in. thick. If you would like the colored sugar to appear only on the impression of the cookie stamp, wipe off excess sugar with your fingers before stamping cookies.

If you don\t have special cookie stamps, look through your c.boards and drawers for suitable items that have deeply cut designs. Check out the bottom of drinking glasses, candy dishes, or dessert dishes for deep designs. A meat mallet and potato masher also can make interesting designs. Spray the pressing surface with nonstick cooking spray. Then dip in granulated or colored sugar. Press firmly until the cookie dough is about 1/4 in. thick.

Bake at 375 degrees F for 6 to 8 min. or until bottoms are lightly browned. Cool on cookie sheet 1 min. Remove cookies and cool on a wire rack.

Makes about 36 cookies.