The vanilla stamped cookies, fragrant with butter, crumbly and crunchy, are a perfect accompaniment to afternoon tea or after-dinner coffee. Beautiful to look at and delicious to taste, the vanilla stamped cookies served on a nice tray will make a great impression on the snack table, and packaged in transparent bags they will be a welcome homemade gift.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
The butter should be cold from the refrigerator and the egg at room temperature. The quantities for this shortcrust are suitable for using the cookie stamp. Using a classic recipe or altering the quantities, you risk the design disappearing during baking.
With the indicated quantities, you will get 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
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 Perforated Baking Tray
- 1 Rolling Pin with Thickness Rings
- 1 Plunger Cookie Cutter
Steps
In the bowl of the stand mixer with the paddle attachment, mix all the ingredients until they are compact and well combined: flour, powdered sugar, butter cut into pieces, egg, and vanilla.
Take the dough and work it on the work surface to form a slightly flattened rectangular block. Wrap it in cling film and place it in the refrigerator for two hours.
After the resting time, bring the block back to the lightly floured work surface and use the rolling pin with 1/4-inch thickness rings to roll out the dough. Cut the cookies with suitable cutters and imprint the design using the corresponding stamp.
Place the cookies on a perforated baking tray and put them in the refrigerator for 15 minutes, then bake them at 350°F static, preheated for 15 minutes.
Notes
I purchased the cupcake-shaped plunger cutter from Cocorò.
The recipe is the one I always use for stamped cookies and comes with the cutter.
