Free Shipping on Orders $150 or More!
Search

Cookie Stamp Recipe

Cookie Stamp Recipe

Special Notes About Stamping Cookies With Brown Bag ® Cookie Stamps

Roll unchilled cookie dough into 1 1/2″ – 1 3/4″ balls, dust each ball lightly with flour and place 4″ apart on an ungreased baking sheet. Stamp each ball with your Classic Cookie Stamp, being careful to press down evenly. You can vary the thickness of your cookies according to how much dough you use and how hard you press. Bake on the top shelf in a 350° oven until lightly browned; start checking after 12 minutes. Note: Do NOT oil your cookie stamp. If you are having trouble with sticking, lightly dust the stamp base with flour, then tap to remove excess and stamp. Wash your Classic Cookie Stamp in hot soapy water or in the dishwasher.

Copyright Brown Bag Designs
©2012 Hill Design

All rights reserved. Brown Bag Designs® is a registered trademark of Hill Design, Inc. For private use only. All commercial uses of Hill Design products involving reproduction of imagery are prohibited unless specifically licensed in writing by the copyright owner.

Leave a Reply

Recipe posts
Pumpkin bread in Brookline and Coupe stoneware.

Pumpkin Shaped Rolls

Print Pumpkin Shaped Rolls  Pumpkins aren’t just for carving – they’re for eating too! These adorable Pumpkin Shaped Rolls are delicious when served warm with melty butter on the inside. They also pair nicely with our Butternut Squash Soup on a cold day! Don’t be

Mexican soup in a Brookline Cereal Bowl with fresh garnishments.

Mexican Soup

Print Mexican Soup Filled with fresh vegetables and savory spices, this Mexican Soup is sure to please those gathered around your table. This Soup is great as-is, but if you’re looking to add more protein to the dish, simply add shredded cooked chicken, steak, or