Perfect Stamped or Rolling Pin Cookies
I do not excel at cookie decorating. It’s time consuming and, normally, I’m not a fan of icing on cookies anyway. Cookie stamps or rollers are the perfect alternative to having a ‘cute’ cookie but one that doesn’t takes a lot of time to decorate! The problem with stamped or pressed cookies is often the design isn’t clear because the cookies either spread out or rise too much and the cookie design disappears.
Monique and I have been cyber friends for many years going WAY back to the GardenWeb forum (2002?) that is now owned by Houzz and then, at Gardenbuddies. Over the years, we discovered that we share many of the same interests, which not only included gardening, but also art, painting, cooking and baking. We have also found similarities in our lives…husbands whose first names start with ‘J’ who both enjoyed golf. We both have two daughters and we both have three grandsons from one of our daughters, whom we adore.
Monique suggested a recipe to use and very good instructions, however, I failed at my first attempt and asked for a little more help. Monique went above and beyond the call of duty and sent a sample of her dough for consistency and a cookie from Canada just so I could see how it should look and feel! Isn’t she amazing?
With her help, I was able to create the perfect stamped cookies! We won’t mention the batch I burned because I forgot to set my timer 🙁
These cookies are so delicious and the perfect accompaniment to a cup of tea or coffee or just a glass of milk! A little almond flour, a hint of lemon…delicious!
Speaking of garden, I have a few early spring flowers in my Midwest garden! Always a joy to see the first blooms of the season ♥
Perfect Stamped or Rolling Pin Cookies
This is a halved recipe which makes about a dozen cookies, depending on size.
I recommend using a digital scale set to grams for the perfect consistency.
Butter – 80 grams (just shy of 6 tablespoons)
Brown Sugar, 60 grams (about 1/2 cup)
Flour, 125 grams, (about 1/2 cup)
Almond Flour, 50 grams (about 1/4 cup or so)
Lemon Zest from 1 organic lemon
Pinch of salt
Place the brown sugar and butter in the bowl of a a food processor and give it a few pulses until combined. Add the flour, almond flour, lemon zest and pinch of salt and pulse until the dough begins to ‘come together’.
Pour out the dough onto a work surface and knead until the dough feels like Play Doh. Wet your hands slightly, if necessary to bring the dough to this consistency.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Then, place dough on a lightly floured work surface, cover with the plastic wrap and roll into a rectangle.
Dust the surface of the dough with sufficient flour to cover. Spread over the dough with your hands.
Press or roll dough with cookie stamps or engraved rolling pin. Cut out shapes with round cutters or use a knife and ruler to make rectangles.
Place on parchment or silicone-lined baking sheet and refrigerate again for 20 minutes.
Meanwhile, preheat oven to 350F.
Bake for about 12-18 minutes, depending on your oven. Check early and then often toward the end of baking time. Remove when golden around the edges.
Cool and store for several days if you don’t eat them all immediately.
