Stamped shortbread cookies are fragrant, crumbly, buttery cookies with a capital C, perfect for serving with tea. I know. I’m a serial cookie maker. I love cookies. I really enjoy making them. I like personalizing them. And I love giving them as gifts. This time I chose flower-shaped molds. Beautiful. To look at and to eat. Simply perfect. But be careful. For these stamped shortbread cookies, you need the right shortbread!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: About 40 cookies
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The butter must be cold from the refrigerator and the egg at room temperature. The dough amounts are suitable for using a cookie stamp. Using a classic recipe or changing the amounts risks losing the design during baking.
The amounts indicated yield about 40 cookies.
- 2 1/2 cups all-purpose flour
- 2/3 cup butter
- 3/4 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract (or vanilla bean or vanillin)
Tools
- 1 Kitchen Aid Artisan Stand Mixer
- 6 Flower Cookie Stamps
- 1 Perforated Baking Sheet
- 1 Rolling Pin with Thickness Guides
Steps
In the bowl of the stand mixer with the paddle attachment, work all the ingredients until they are compact and well combined: flour, powdered sugar, diced butter, egg, and vanilla.
Remove the dough and work it on the work surface to form a slightly flattened rectangular block. Wrap it in plastic wrap and refrigerate for two hours.
After the resting time, bring the block back to the lightly floured work surface and use a rolling pin with 1/4-inch thickness guides to roll out the dough. Cut the cookies with the appropriate cookie cutters and imprint the design using the corresponding stamp.
Place the cookies on a perforated baking sheet and refrigerate them for 15 minutes, then bake at 356°F static, preheated for 15 minutes.
Notes
The recipe I use for these cookies is always the same one I found attached to the plunger cutters: Miriam Bonizzi’s shortbread.
