The homemade cookies are deliciously crumbly and tasty: the characteristic of this shortcrust pastry is indeed the texture that makes it suitable for making stamped and decorated cookies. These homemade cookies are perfect for a snack or as a sweet treat with after-dinner coffee. The “homemade” stamp is not essential. You can choose any subject you like (here you can also see some butterflies), but if you want to make a gift with this writing, they will be really nice!
The shortcrust pastry recipe is always the same, the one that comes with the stamps (the “frollizzi” by Miriam Bonizzi) and I bought the stamps on Cocorò.
Must not miss
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 50 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
The butter must be cold from the fridge and the egg at room temperature. The quantities of this shortbread are suitable for using the cookie stamp. Using a classic recipe or changing the quantities could risk the design disappearing during baking.
With the indicated quantities, you get about 40/50 cookies: it depends on the size of the stamps you decide to use.
- 2 1/2 cups all-purpose flour
- 5 1/4 oz butter
- 3/4 cup powdered sugar
- 1 egg
- 1 tsp vanilla extract (or lemon peel)
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling pin with thickness rings
- 1 Baking tray perforated
- 1 Plunger Cutter
Steps
In the bowl of the stand mixer with the paddle attachment, work all the ingredients until compact and well-mixed: flour, powdered sugar, butter pieces, egg, and vanilla.
Take 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, return the block to the lightly floured work surface and using a rolling pin with 1/4-inch rings, roll out the shortcrust pastry. Cut the cookies with the appropriate cutters and imprint the design using the corresponding stamp.
Place the cookies on a perforated baking tray and refrigerate for 15 minutes, then bake at 356 °F static, preheated for 15 minutes.
Notes
You can use the stand mixer, make the shortcrust pastry by hand, or with the food processor. In this case, just put all the ingredients in the bowl, start the machine, and work until the ingredients come together into a dough.
You can use the stand mixer, make the shortcrust pastry by hand, or with the food processor. In this case, just put all the ingredients in the bowl, start the machine, and work until the ingredients come together into a dough.
