The Fresh Loaf

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Cookie Melt down...Recipe Needed

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Strega's picture
Strega

Cookie Melt down...Recipe Needed

Does anyone have a recipe they would be willing to share for a shortbread type cookie dough to use with the old Rycraft cookie stamps? The recipe didn't contain any baking powder, soda or eggs in order for the stamp design to remain on the baked cookie. 


Thanks for any help or advise.

Debra Wink's picture
Debra Wink

I have used this one successfully with cookie stamps. It's an old recipe from the Argo Company.


Melting Moments



  • 1 cup unsifted flour

  • 1/2 cup cornstarch

  • 1/2 cup confectioners' sugar

  • 3/4 cup margarine [butter is fine, but add a little salt if it is unsalted]


In medium bowl stir flour, cornstarch and confectioners' sugar. In large bowl with mixer at medium speed beat margarine until smooth. Add flour mixture and beat until combined. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet; flatten with lightly floured fork [or cookie stamp]. Bake in 300F oven 20 minutes or until edges are lightly browned. Makes about 3 dozen cookies.


-from Best Recipes from the Backs of Boxes, Bottles, Cans and Jars, by Ceil Dyer


 

pelosofamily's picture
pelosofamily

Yes , I have tried many shortbread recipes over the years and this is the one  I have found to be the best.  Works good in a cookie press as well.


Merry Xmas everyone!!


Albert

Debra Wink's picture
Debra Wink

I never thought of putting it in the cookie press---thanks for the tip!


-dw

pelosofamily's picture
pelosofamily

If we did this all year round we would have it down pat!!!   But I can never remember until I'm half way done.  And then I beat myself up for not remembering!!  There is a lot to be said for working with these recipes on a daily basis... so I guess we shouldn't be so hard on ourselves...but what fun!!

Debra Wink's picture
Debra Wink

If we did this all year round, we would be huge!!!


: )

Strega's picture
Strega

Debra, this looks perfect!  Thanks so much for taking the time to send it to me, Happy Holidays!

Debra Wink's picture
Debra Wink

Last time I used my stamps, instead of rolling the dough into balls, I rolled it out about 3/8 to 1/2-inch thick with the rolling pin and cut them into rounds with a small, scalloped biscuit cutter. Then I pressed them with the stamp, and as they squish out, the scallops push out around the edge of the stamp giving them a more finished and professional look. I had to play around a little with the size of cutter and thickness of dough, but it was worth it.


Happy Holidays to you,
-dw

Strega's picture
Strega

I'll definitely try rolling and cutting the dough out with a scalloped cutter before using the stamps.   Thanks very much for all of your help.


 Merry Christmas & Happy New Year

baker31's picture
baker31

1 cup butter, softened


1 cup sugar


3 cups flour


1 large egg


1 teaspoon vanilla


 


Preheat oven to 350 degree F.


In a large bowl, cream butter and sugar with an electric mixer.


Beat in egg and vanilla.


Add flour one cup at a time, mixing after each addition.


The dough will be very stiff; blend last flour in by hand.  Do not chill dough.


Roll dough into  smooth 1 1/2 inch balls.


Place on ungreased cookie sheet.


Lightly spray stamps with vegetable oil cooking spray.


Dip stamps in flour and shake off excess.


Press down on dough with stamp to imprint cookie.


Bake on middle rack of oven for 12-15 minutes or until cookies are lightly browned.


Place on cooling rack for 5 minutes then remove from sheet and cool


Makes 18-24 cookes.  Recipe can easily be doubled.


 


Recipe from Wilton.