I let out a little squeal when I first pressed this stamp into my cookie dough. How *cute* is that?
Let me tell you about the cookie recipe first: almond shortbread. The recipe is simple and straightforward...and it contains no eggs or baking powder that might make the cookie too poofy to hold the impression from the stamp.
The cookies may be simple, but don't be fooled; they are fabulous! Buttery, almond-y(?), and slightly salty...my husband declared these some of his favorite cookies ever. Even it you don't plan to use the cookie stamps, I beg you to try these, just flattening out the dough with a glass.
The stamps are from World Market. I picked mine up at my local store, but they're available online, too. Yay! (Update: you can also find similar cookie stamps on Amazon.)
You can see that the cookies do poof a bit in the oven, but I still think you can see the imprint just fine. If a little poof bothers you, (a.) please don't look at my midsection, and (b.) try replacing some of the butter with shortening. I baked these right after stamping, and also tried popping them in the freezer for 10 minutes prior to baking...the freezing made no difference.
Stamped Almond Shortbread Cookies
{makes 15}1 cup (2 sticks) unsalted butter
1 teaspoon kosher salt
3/4 cup sugar
1 teaspoon pure almond extract
electric pink food coloring
2 & 1/3 cups unbleached, all-purpose flour, plus more for dipping the stamps
Line 2 cookie sheets with parchment. Preheat oven to 350.
In a large bowl of an electric mixer, beat the butter, salt and sugar together until fluffy. Beat in the almond extract and pink food coloring.
{You'll want the dough to be fairly bright at this stage, as the flour will mute the color a bit.}
On low speed, add in the flour, mixing until combined.
Spoon some flour onto a plate for dipping the stamps (or the bottom of a glass) before pressing into the dough. Use a pastry brush to brush off the excess.
Roll the dough into 2" balls. Press the floured stamps into the balls of dough.
Trim off the excess if desired.
Bake for 12 minutes. Let cool on the cookie sheet for 2 minutes, then transfer to a cooling rack to cool completely.
{Adapted from King Arthur Flour Essential Shortbread}
♥Made with Love♥