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.
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.
If you have never tried Shakshuka you should definitely give it a shot. The base is tomatoes and spices with eggs baked into the top. With this recipe, persimmons which have a taste similar to tomatoes are used as well. The Shakshuka is first simmered
The best way to enjoy a drizzly cold winter day is warm bread and bread dipping oil. The oil (or butter) mixed with herbs as a dipping sauce made a wonderful addition to the rolls and our Cherry BROOKLINE Nacho set is the ideal way
Savory Shortbread With Herbs and Parmesan Cheese Our friend Aga has developed another shortbread recipe for you — Savory Shortbread With Herbs and Parmesan Cheese. This recipe is perfect for use with our Brown Bag Designs Shortbread Pans, and we think you will love pairing it with
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