Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1 cup butter, (softened)
  • 1/2 cup confectioner's sugar
  • 2-3 drops gel food colouring

Instruction

  • In a large bowl, use a hand-held mixer to combine the butter, sugar, and food colouring until well blended.
  • Add the flour and blend into the butter until just incorporated.  Do not over mix!
  • Turn the dough out onto a sheet of plastic wrap and wrap tightly.  Refrigerate for 15 minutes.
  • In the meantime, preheat your oven to 350 degrees F and prepare a baking sheet by lining it with a silicone mat or parchment paper.  Set aside.
  • Dust a flat surface, such as your counter top, with flour and roll the chilled dough out with a rolling pin to 1/4 inch thick.
  • Dust the cookie stamp by pressing the stamp end gently into the flour.  Tap the stamp gently on the counter top to get rid of the excess flour.
  • Holding the stamp as straight as possible, press the stamp into the dough just slightly to make the indent.  (This might take a time or two to practice how hard you need to press to get a deep enough indent.)
  • Next, set the stamp aside, and use a round cookie cutter to cut around the stamped dough.
  • Transfer the dough to the baking sheet using a flat, slotted, metal spatula.  Leave 2 inches between each cookie.
  • Bake for 15 minutes.  Remove from oven promptly and allow cookies to rest for 2 minutes before transferring to a wire cooling rack to finish cooling.
  • Re-roll the left over dough, and bake the next batch.