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Cookie Stamp Shortbread
Submitted by: Snixie
1 1/2 cups butter
3/4 cup sugar
3 cups flour
Cream butter and sugar thoroughly. this is important as the dough can flake off
when stamping if not mixed well. Add flour one cup at a time. Mix this well.
Roll into one inch balls and place on ungreased cookie sheet. Stamp with cookie
stamp. Bake at 300 degrees for 15 to 20 minutes.
Unbelievable Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 tsp. vanilla
1 egg
Mix all ingredients well. Form one inch balls and place on ungreased cookie
sheet. Stamp with cookie stamp. Bake at 325 degrees 10 to 12 minutes.
(Unbelievable means this recipe has no flour.)
Almond Butter cookies
1 cup butter or margarine
1/2 cup sugar
1 tsp. almond extract
1/4 tsp. salt
2 cups flour
Cream butter and sugar. Add extract. Add salt and flour and mix well. chill
dough. Form one inch balls. Stamp immediately with cookie stamp. Bake at 325 for
12 to 15 minutes
Melting Moments
1/2 cup cornstarch
1/2 cup powdered sugar
1 cup sifted flour
3/4 cup butter or margarine
Stir together cornstarch, sugar, and flour in a bowl. Mix in butter or margarine
to form a soft dough. chill about 1 hour. Form into one inch balls and roll in
granulated sugar. Stamp immediately with cookie stamp. Bake at 350 degrees for
20 to 25 minutes.
Cream cheese candy
3 oz. cream cheese
1/2 tsp. flavoring (your choice)
2 1/2 cups powdered sugar sifted
food color as desired
Cream the cheese. Add 1 cup powdered sugar, flavoring, and food coloring.
Continue to add powdered sugar until mixture is stiff enough to kneed. Roll into
one inch balls. Place on cookie sheet lined with waxed paper. Stamp. Refrigerate
to set. For a chocolate candy, add 3 tsp. cocoa to the recipe with either
vanilla or peppermint to flavor en duce no food coloring. Refrigerate or freeze
until needed.
Brown sugar shortbread
1 cup butter
3/4 cup brown sugar
2 1/4 cup un-sifted flour
Cream butter and sugar thoroughly. Add un-sifted flour. Beat at low speed until
combined and well mixed. Form one inch balls. Place 2 inches apart on ungreased
cookie sheet. Stamp with cookie stamp and bake at 325 degrees for 10 to 12
minutes.
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