Cookie stamps are most commonly used with sugar or shortbread cookie dough. Like decorative rubber stamps, they come in a variety of designs, from simple graphics to ornate designs for every occasion or holiday. Many people even collect cookie stamps. Stamping shortbread is a wonderful way to dress up otherwise simple-looking cookies, and shortbread dough, which traditionally contains just butter, sugar and flour, can be prepared in very little time. Beautiful stamped cookies make a creative and unexpected alternative to standard baked goods.
Mix shortbread cookie ingredients very thoroughly so that the dough does not flake when stamped.
Season new cookie stamps by brushing them with cooking oil. You also may warm the stamp before pressing into the dough.
Dust stamp lightly with flour to prevent sticking.
Roll shortbread dough into one-inch balls and place on ungreased baking tray.
Stamp and flatten dough to desired thickness.
Clean cookie stamp with a toothbrush and hot water. Allow it to dry fully before storing.
To emphasise the design, brush the surface with egg white lightly beaten with food colouring, immediately after shortbread cookies are taken from the oven.
Avoid recipes that contain baking powder or baking soda. The shortbread will not rise as much and you will see the stamp's design less clearly.