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
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