JBK Pottery Cookie Stamp Recipes

Instructions

Each time before using, season your new cookie stamps by brushing them with cooking oil. Do not use butter to season stamps. Sticking may be minimized by dusting your cookie stamp with flour. Be sure to mix ingredients very well to prevent dough from flaking when stamped. Cookie dough should be rolled into walnut size balls. Stamp and flatten to desired thickness with cookie stamp. When finished, a tooth brush and hot water are ideal for cleaning your cookie stamps. Let dry and store until next time.

Helpful Hints

By avoiding recipes containing baking powder or baking soda, cookies will not rise as much and designs will be more distinct. Icing sugar will be the term used for confectioner's sugar, or powdered sugar. Berry sugar is somewhat finer than regular sugar. Food coloring may be used to tint dough and accent designs. Immediately after cookies are taken from oven, brush design surface with a lightly beaten egg white tinted with food coloring.

Gram's Shortbread Cookies

2 cups flour
1 cup butter
1/2 cup icing sugar

Cream butter and sugar thoroughly. Add flour one cup at a time and mix very well. Roll into walnut size balls and place on ungreased cookie sheet. Stamp with your cookie stamp. Bake at 325 F for 15-20 minutes.

Peanut Butter Cookies (no flour)

1 cup peanut butter
1 cup white sugar
1 teaspoon vanilla
1 egg

Mix ingredients well. Form 1 inch balls and place on ungreased cookie sheet and stamp with cookie stamp. Bake at 325 F for 10-20 minutes. Let cool before removing from pan, or the cookies may fall apart.

Mom's Peanut Butter Cookies

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla
1/2 cup peanut butter
1 1/2 cup sifted flour
1 teaspoon soda
1/4 teaspoon salt

Thoroughly cream butter, sugar, eggs and vanilla. Stir in peanut butter, sift dry ingredients and stir into cream mixture. Form into walnut sized balls and press with cookie stamp. Bake at 350 for 10 minutes. Makes about 30 cookies.

Chocolate Shortbread

1 cup unsalted butter
1 teaspoon vanilla extract
1 cup icing sugar
1/4 teaspoon salt
2 cups sifted all purpose flour
1/2 cup cocoa powder

Cream butter, sugar, vanilla and salt. Add flour and cocoa, beating only until moisture holds together. Place dough on smooth surface and knead briefly with hands until smooth. Form dough into walnut size balls and stamp with cookie stamp. Bake at 300 F for 25-30 minutes.

Gingerbread Cookies

4 cups flour
1/2 cup brown sugar
2/3 cup molasses
2 eggs
1/2 cup butter (room temp.)
1/2 teaspoon each - soda, salt, allspice, cloves, cinnamon
and ginger

Preheat oven to 325 F. In large bowl, mix 1 1/2 cups flour and remaining ingredients at low speed until blended. Scrape bowl often. Increase speed to medium and beat 2 minutes or until smooth. Reduce speed to low and add remaining flour 1 cup at a time until dough is very stiff. The last flour may be stirred or kneaded in by hand. Roll into walnut size balls and place on ungreased cookie sheet and press with cookie stamp. Bake 8-10 minutes or until lightly browned on edges. Makes 3-4 dozen cookies.