SHORTBREAD STAMPED COOKIES

Nowadays, cookie stamps are relative rare items. They are not to be found in most kitchen stores except during the Christmas and holiday season. Whenever I see them, I tend to snap them up because of their beauty and the collector’s bug in me. 🙂

COOKIE STAMPS
Two weeks ago I came across these adorable wood and silicone stamps at Homegoods. They come in four different designs but the store I was at only carried two of them. Not to be deterred, I called the other stores in the Metro area to check for availability. It paid off as I was able to get all three holiday designs and one with the words “Home Made” on it.


These beautiful cookie stamps are from Birkmann, a German producer of bake ware. The colorful silicone portion of the stamp is about 3 inches in diameter and it can be removed from the wooden handle for soaping and washing. The great thing about these stamps are that they do stamp and release the cookie dough very easily.

Ingredients

  • 1¾ cups all-purpose flour (260 gm)
  • ¼ cup rice flour (35g)
  • 2 sticks salted butter (softened) (8oz/226g)
  • ½ cup powdered sugar / icing sugar (65g)

Instructions

  1. Prepare one 3-inch round cookie stamp and one 3-inch round cookie cutter. Line a baking tray with parchment paper.
  2. Combine all-purpose flour and rice flour in a medium sized bowl.
  3. ......................................


for full recipes please see : www.rotinrice.com

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