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.
Print 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
Print Cinnamon Rolls With Citrus Glaze Sweet and citrusy, Cinnamon Rolls With Citrus Glaze is the perfect recipe to make in our Brookline Baker. These aren’t your grocery store’s cinnamon rolls — made from scratch but easy as pie, these cinnamon rolls are the perfect centerpiece
Print Butternut Squash Soup with Ginger and Chili Tired of eating the same old soups? Try this butternut squash soup with ginger and chili! The flavor combination in this soup brings a savory satisfaction that most anyone can enjoy. With a bit of sweet and
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