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.
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Print Guest Post from Lucy Natkiel of Brown Bag Designs. Creator of Brown Bag Shortbread Pans and Cookie Molds. I’m retired. I keep telling people that. But the information seems to bounce right off of several shortbread aficionados I know. Particularly my friend Rox. “I
Print Today is National Banana Bread Day, and what better way to celebrate than by sharing banana bread with friends? We whipped up some banana bread muffins from Just So Tasty and displayed them on our Go Green Earthware Craftline Dinner Plate. The Recipe These
Print Peanut Butter Shortbread With Chocolate Dip Our new Peanut Butter Shortbread With Chocolate Dip Recipe is better than a peanut-butter cup and oh-so-easy. The buttery shortbread paired with creamed chocolate is a winning combo the whole family will enjoy. Prep: About 10 minutes | Bake: 25-35 minutes
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