Delightful Repast Blog
June 21, 2018
Delightful Repast blog post with a recipe and instructions on how to bake
shortbread cookies and decorate them with Rycraft cookie stamps.
Stamped Shortbread Cookies
Stamped shortbread cookies may not actually taste better than unstamped cookies, but it seems like they do! And there are so many occasions that call for that extra little effort in the cookie department: weddings, showers, parties, afternoon tea. And a box of stamped cookies, along with the stamp, makes a wonderful host/ess gift.
Stamped shortbread cookies are so much fun to make! Especially with the gorgeous designs of the family-owned Rycraft company. Established in 1968 (50 years ago) by the current owner’s parents, the self-described mom-and-pop company is now based in Idaho where the beautiful terra cotta cookie stamps are still handmade.
Check out the Rycraft designs, more than 400 in this Heirloom Collection. I have nine, three I’ve had for ages and the six we’re giving away here: Tea Time, Cat with a Bow, Snowflake, Home Sweet Home, Rocking Horse and Treble Clef.
Whatever the occasion, holiday or season, whatever hobby or interest you have, there’s sure to be a stamp for it!
Stamped Shortbread Cookie Recipe
(Makes about 19 2-inch cookies)
INGREDIENTS:
Rycraft cookie stamps #088 – Treble Clef, #022 – Snowflake, #055 – Cat with a Bow, #214 – Home Sweet Home, #220 – Rocking Horse, #318 – Tea Time
1 stick (4 ounces/113 grams) unsalted butter
1/3 cup (2.33 ounces/66 grams) sugar
1/4 teaspoon salt
3/4 teaspoon vanilla extract
1 1/4 dip-and-sweep cup (6.25 ounces/177 grams) unbleached all-purpose flour
1 teaspoon water, if needed
INSTRUCTIONS:
1 In 1.5-quart mixing bowl, by hand or with electric hand mixer on lowest speed, cream the butter, sugar, salt and vanilla extract just until smooth.
2 Add flour and mix well without beating a lot of air into it. If mixture is too dry to form a dough, mix in the teaspoon of water. Wrap dough in plastic wrap, forming a 4-inch disk; refrigerate for 20 to 30 minutes. If you overchill the dough, it will be difficult to work with.
3 Using a measuring tablespoon, measure out level tablespoons of dough onto parchment-lined baking sheet. Roll the scoops into smooth balls. Cover and chill in the refrigerator for 15 minutes or so. This will make them easy to stamp, and the design will be very sharp. But if you overchill the dough balls, they will be difficult to stamp.
4 To stamp, with dough ball in the center of the stamp, press the stamp evenly till the dough reaches the edge of the stamp. Gently lift the stamp away. Repeat. My technique is to lift the stamp with the dough attached and gently peel away at the edge. This works very well with the chilled dough. If you find the dough balls getting too warm before you’re finished stamping, put the baking sheet back in the refrigerator for 15 minutes.
5 Cover and refrigerate for 30 minutes to 1 hour. About 15 minutes before you’d like to bake the cookies, preheat the oven to 325F/165C/Gas3.
6 Bake for 20 to 25 minutes, until quite firm and edges are starting to brown. Cool on baking sheet for 5 minutes. Then transfer to wire rack to cool completely.
