Classic Cookie Stamp Recipe
Buttery standard cookie for any of Pie Berry Kitchen's Cookie Stamps
Servings: 24
Ingredients
- 1 cup butter (no substitutes)
- 2 1/3 cup unbleached flour
- 2/3 cups granulated sugar
- 1 large egg yolk
- 1/4 teaspoon table salt
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
Instructions
- Preheat oven: 350° F.
- Cream butter and sugar together until combined well. Do not over-beat because you don't want to beat in too much air.
- Add egg yolk and vanilla to the mixture and beat until combined fully.
- Finally, add in the flour, sprinkle the salt on top of the flour, and mix together until fully combined.
- Cover and refrigerate for 20-30 minutes to let the flour absorb into the mixture. Then check the dough. If it is still a bit sticky, add a small amount of flour.
- After stamping, bake for 10-15 minutes until desired browning. Cool on wire rack.
Notes
For complete instructions, helpful tips, and tricks, please see our Basic Cookie Stamp Shaping & Stamping.
To purchase any of our cookies stamps please visit us at pieberrykitchen.com, or go directly to the cookie stamp product page.
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