Shortbread Stamped Cookies Recipes

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STAMPED CITRUS SHORTBREAD

Use cast-iron cookie stamps to leave imprints on this beautifully textured shortbread, which is flavored with tangy orange and lemon zests. The stamps, which are available online, are a fun way to shape and decorate cookies without much effort. (Don't be afraid to be generous with the flour, on the cookie balls and on the stamps themselves, shaking off excess so you still get a clean imprint.) But if you don't have stamps, you can roll and cut the dough using a simply shaped cutter, or roll the dough into a log for slice-and-bake cookies.

Provided by Susan Spungen

Categories     snack, cookies and bars, side dish

Time 40m

Yield About 2 dozen cookies

Number Of Ingredients 12



Stamped Citrus Shortbread image

Steps:

  • Prepare the cookies: Add flour, cornstarch and salt to a medium bowl, and whisk to combine. Set aside.
  • Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Zest half the orange and half the lemon directly into the bowl. Reserve the lemon and orange for the glaze. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla and lemon extracts and beat on medium speed until well combined, scraping the bowl a few times as needed.
  • Add the flour mixture to the butter mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour, and up to 3 days.
  • Heat oven to 350 degrees. Cut dough in half and let one piece warm up for 30 minutes if it has chilled longer than an hour. Return the other half to the refrigerator. Portion the dough into pieces roughly the size of walnuts (a scant 2 tablespoons/about 35 grams), then roll each piece into a ball between your hands. One at a time, dip a ball of dough into flour and set on work surface. If dough balls soften too much, return them to the refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie stamp in flour, and press down on the ball of dough until it is about 1/4-inch thick. Remove stamp. (If dough sticks to stamp, carefully peel it off. Don't worry about excess flour as you will brush it off after chilling.) Trim the edges using a 2-inch cookie cutter, and transfer dough rounds to 2 parchment- or silicone mat-lined baking sheets, arranging them about 1 1/2 inches apart. Repeat with remaining dough.
  • Once you have stamped out all the cookies, knead together the scraps to make a few more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any excess flour with a dry pastry brush.
  • Bake until cookies just start to turn golden underneath, 12 to 14 minutes, switching the baking sheets from front to back and top to bottom halfway through baking time.
  • Make the glaze while the cookies bake: Zest the remaining skin from the reserved lemon and orange into a small bowl. Add the confectioners' sugar, butter and orange juice and whisk until smooth. If glaze is too thick, add more orange juice. If it is too thin, add more confectioners' sugar. It should be the consistency of thin custard.
  • Let the cookies cool for a few minutes on the baking sheets, and transfer to a wire rack set over a parchment- or wax paper-lined baking sheet. Pick up a cookie, and using the back of a small spoon, spread a generous teaspoon of glaze on a cookie, letting any excess drip onto the next cookie. Repeat until all the cookies are glazed. Cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.

2 cups/255 grams all-purpose flour, plus more as needed
1/3 cup/45 grams cornstarch
1/2 teaspoon kosher salt
1 cup/225 grams unsalted butter (2 sticks), softened
1/2 cup/100 grams granulated sugar
1 orange (preferably tangelo)
1 lemon
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
3/4 cup/75 grams sifted confectioners' sugar
1 tablespoon melted butter
1 tablespoon fresh orange juice, plus more as needed

COOKIE PRESS SHORTBREAD

This is my mothers recipe and what I use in my Cookie Press/Shooter. It makes delectable little morsels!

Provided by Heather

Categories     Desserts     Cookies     Butter Cookie Recipes     Spritz Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 5



Cookie Press Shortbread image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.

Nutrition Facts : Calories 116.3 calories, Carbohydrate 10.9 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.9 mg, Sugar 2.5 g

1 cup butter
1 ½ cups all-purpose flour
½ cup confectioners' sugar
¼ teaspoon vanilla extract
½ cup cornstarch

SHORTBREAD COOKIES II

Use only butter in these for best flavor.

Provided by Sally

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Yield 12

Number Of Ingredients 4



Shortbread Cookies II image

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
  • Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g

2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour

STAMPED SHORTBREAD COOKIES

This is an excellent recipe to use with my collection of cookie stamps..Holds the pattern very well..

Provided by grandma2969

Categories     Dessert

Time 24m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 6



Stamped Shortbread Cookies image

Steps:

  • Heat oven to 350*
  • In large bowl, comine 1/2 cup sugar and butter, beat until light and fluffy. Add flour and cornstarch, dried butter powder.( this should be available from a cake decorating shop, etc) adds just the best butter flavor -- and mix well.
  • Divide dough into 18 equal pieces, shape into balls.
  • Roll balls in 3 tbls sugar.
  • Place 2" apart on ungreased cookie sheets.
  • For each cookies, flatten ball of dough firmly with cookie stamp.
  • Bake at 350* for 9-12 minutes or until bottoms are very light golden brown.
  • Cool 1 minutes, remove from cookie sheets.

Nutrition Facts : Calories 177.4, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 90.6, Carbohydrate 19.9, Fiber 0.4, Sugar 7.7, Protein 1.6

1/2 cup granulated sugar
1 cup butter, softened
2 cups all-purpose flour
1/4 cup cornstarch
3 tablespoons granulated sugar
1 teaspoon dried butter powder

SHORTBREAD COOKIES

Shopping for shortbread cookie ingredients couldn't be easier. In fact, you probably already have most of these on hand. Shortbreads are most popular around Christmas. Serve your shortbread cookie with a fruity topping, or use this recipe to make our monogrammed Hanukkah cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12 to 14 large cookies

Number Of Ingredients 5



Shortbread Cookies image

Steps:

  • Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
  • Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.

2 cups all-purpose flour
3/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract

COOKIE STAMP SHORTBREAD

Got this recipe with my Rycraft Cookie Stamp purchase. A cookie stamp is a small (2-inch diameter) imprinted clay stamp. When pressed into an unbaked shortbread cookie, a delicate image will appear. Yield for these cookies is approximate. Have not made them yet.

Provided by BecR2400

Categories     Dessert

Time 35m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 3



Cookie Stamp Shortbread image

Steps:

  • Cream butter and sugar thoroughly.
  • Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix.
  • Roll into one-inch balls, and place on ungreased cookie sheet.
  • Stamp with warm cookie stamp.
  • Bake at 325F degrees for 15 to 20 minutes (or 12-15 minutes per reviewer).

Nutrition Facts : Calories 182.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82, Carbohydrate 18.2, Fiber 0.4, Sugar 6.3, Protein 1.7

1 1/2 cups butter
3/4 cup sugar
3 -3 1/2 cups flour

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