Best Letter Stamped Butter Cookies Recipes

SHORTBREAD STAMPED COOKIES RECIPE

Shortbread Stamped Cookies Recipe image

These shortbread stamped cookies are a treat to both kids and adults. This is a simple, easy and effortless recipe to make. They are butter based with a soft crumb that melts in the mouth. A must-have recipe when you need an afternoon tea cookie. Also, you can use them as a gift or festive treats during the holidays or any time of the year.

Provided by Veena Azmanov

Time 1h20m

Number Of Ingredients 8

Ingredients

2⅔ cups All-purpose flour
2 tbsp Cornflour
½ tsp Salt
8 oz Unsalted butter (room temperature )
½ cup Sugar
½ cup Confectioners sugar
1 Egg
1 tsp Vanilla extract

Steps:

In a bowl combine the flour, cornflour, and salt. Tip - sifting the flour will give light and airy cookies
In the bowl of a stand mixer with the paddle attachment cream butter, sugar, and the powdered sugar until light and fluffy.
Add the egg and vanilla extract. Followed by the flour mixture. This is a soft dough. Tip - if however, the dough is too crumbly you can add a tablespoon or two of water. Do not add water unless necessary otherwise, the dough will spread too much.
Divide the dough into two discs and wrap in plastic wrap. Tip - I like to chill the dough into small portions so I can work with chilled dough in batches.
Refrigerate for at least two hours or until cold enough to roll.Tip - you want the dough chilled but still pliable so it can be rolled and stamped. If too chilled it will crack when rolling and the stamps will not create an impression.
Preheat the oven to 350 °F /180 °C / Gas Mark 4
Working with one disc at a time. roll the dough on a lightly floured surface to about 1/4 inch thickness.Tip - I prefer to roll on a parchment paper so I can transfer to the fridge if the dough gets too warm.
Dip the cookie stamps in flour and dust off excess. Press firmly to impress but not too much that it cracks the dough. Cut out the cookies. Tip - some stamps come in two parts. Stamp the dough then center the cutter and cut the disc. If necessary chill the dough between steps.
Place cookies on a parchment or silicone-lined baking tray. Tip - I prefer to chill my cookies for 10 minutes before baking if the dough gets soft.
Bake the cookies on the center rack for about 8 to 10 minutes.
Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.

Nutrition Facts : Calories 140 kcal, Carbohydrate 16 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 52 mg, Sugar 6 g, ServingSize 1 serving