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    You are in: Home / Recipes / Cookie Stamp Shortbread Recipe
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    Cookie Stamp Shortbread

    Cookie Stamp Shortbread. Photo by Chef #1803230626

    1/1 Photo of Cookie Stamp Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    BecR's Note:

    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.

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    Ingredients:

    Serves: 24

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Cream butter and sugar thoroughly.
    2. 2
      Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix.
    3. 3
      Roll into one-inch balls, and place on ungreased cookie sheet.
    4. 4
      Stamp with warm cookie stamp.
    5. 5
      Bake at 325F degrees for 15 to 20 minutes (or 12-15 minutes per reviewer).

    Ratings & Reviews:

    • on October 14, 2014

      45

      Pretty decent recipe. I increased the amount of flour to 1 cup,

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2006

      25

      I just tried this recipe and my cookies pretty much fell apart. I then looked in my stash of recipes and found my Rycraft Cookie Stamp Shortbread recipe. It calls for only 3 cups flour and to cook at 300' for 12 -15 minutes. I will try this next time.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cookie Stamp Shortbread

    Serving Size: 1 (36 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 182.7
     
    Calories from Fat 104
    57%
    Total Fat 11.6 g
    17%
    Saturated Fat 7.3 g
    36%
    Cholesterol 30.5 mg
    10%
    Sodium 82.0 mg
    3%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 0.4 g
    1%
    Sugars 6.3 g
    25%
    Protein 1.7 g
    3%

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