Shortbread Stamped Cookies Recipe
Calories: 7
Adjust Servings Here: 24 Cookies
Description
Learn how to make stamped shortbread cookies that hold their shape and don’t spread! This easy recipe makes buttery, crisp cookies perfect for cookie stamps or embossed rolling pins.
Ingredients
- 335 g (2⅔ cups) All-purpose flour
- 2 tbsp Cornstarch
- ½ tsp Salt
- 226 g (1 cup) Unsalted butter room temperature
- 100 g (½ cup) Sugar
- 60 g (½ cup) Powdered sugar confectioners
- 1 large Egg
- 1 tsp Vanilla extract
Instructions
- Dry ingredients - In a bowl, combine the flour, cornstarch, and salt.335 g All-purpose flour, 2 tbsp Cornstarch, ½ tsp Salt
- Dough - In the bowl of a stand mixer with the paddle attachment cream butter, sugar, and powdered sugar until light and fluffy. Add the egg and vanilla extract. Followed by the flour mixture. This is a soft dough.226 g Unsalted butter, 100 g Sugar, 60 g Powdered sugar, 1 large Egg, 1 tsp Vanilla extract
- Chill - Divide the dough into two discs and wrap them in plastic wrap. Refrigerate for at least 1 to 2 hours or until cold enough to roll.
- Roll - Working with one disc at a time, roll the dough on a lightly floured surface to about ¼ inch (6 mm) thick. Lightly flour the cookie stamp, tap off the excess, then press firmly and evenly into the dough. Cut out the cookies and transfer them to a parchment-lined baking sheet.
- Oven and Pan - Preheat the oven to 350 °F /180 °C / Gas Mark 4. Line two baking trays with parchment paper.
- Bake - Transfer the cookie sheet to the oven. Bake the cookies on the center rack for about 8 to 10 minutes.
- Cool - Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
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