Pretty Pleated Cookie Stamps

Name: Pretty Pleated Cookie Stamps
SKU: 01237
Price: 30 USD
Availability: InStock
Rating: 4.8 (5 reviews)

$30.00

MSRP:

4.7 based on 6 reviews

If you fancy extraordinarily lovely home-baked cookies here's an easy way to make them. Simply roll dough into balls and press with these cookie stamps to produce three distinctive shapes with radiant 3D imprints and scalloped edges. Includes star, diamond and floral designs so beautiful that no frosting is needed (though you can add it if you wish). The iconic motifs have year-round appeal, so they're for the holidays and more! Crafted in the USA of cast aluminum with red hardwood handles.

SKU: 01237

Out of Stock

Material: Cast Aluminum with wood handles

Warranty: Lifetime Warranty

Weight: 0.9 lbs

Makes 3 different cut-out designs

1. Chill stamps prior to use. Always use cold dough. If sticking occurs, dip stamp in ﬂour or sugar, or brush with oil. 2. Hand wash only. Never submerge wooden handles in water. Wipe clean.
3. We suggest making cookie dough from scratch when using cookie stamps. Cookie stamp impressions will not be as deﬁned if using refrigerated prepackaged dough.

I used these for the first time yesterday, using the recipe on the box. They worked well with only 3 out of the batch sticking to the stamp, but I found I could get them out carefully with a toothpick. Also-I suggest after the cookies are on the baking sheet, run the tip of a toothpick around the edge of the cookie to separate the excess dough from the tiny nooks and crannies in the cookies. This way, the excess dough can be removed more thoroughly and the cookie edges will be clean and crisp after baking. the cookies were pretty and tasty.

Hi! We are sorry to hear this. Here are a few tips that will help next time you use them: Make sure to chill the dough before stamping process. We sometimes chill the ungreased/ natural baking sheet we plan to use as well to help the dough stick to it during stamping process. You can prep the stamps with baking spray if needed when ready to stamp. We sometimes roll the dough in granulated sugar as well as this has helped the stamp release from the dough. For our cut out designs, push the stamp down on dough ball until you hit the baking sheet. Turn the stamp gently side to side to cut the design further. There will be excess dough, so gently release the stamp and remove excess dough from cut out shape. If the dough slightly sticks when you release, gently remove the dough from the design and place on the baking sheet. If you are still having troubles, please contact our customer service team at info@nordicware.com. Thank you!

I’m thrilled with Nordic Ware’s cookie stamps. They form beautiful cookies, especially if you learn the best techniques for using the stamps. After reading a number of reader suggestions, I’ve found the following to be pretty much fool-proof : freeze the stamps for at least 30 minutes. Form the dough into balls, 85 grams each, 12 per bake pan. Take out one stamp at a time and dip into confectioners sugar, brushing off excess. Press down on 3 balls of dough, then return the stamp to the freezer. If you use a stamp more than 3 times before re-freezing, the dough is likely to stick to the stamp so better to take another out of the freezer and follow the same technique.

I haven’t used these yet. I bought them because I have other Nordic Ware cookie stamps I use. The cookie stamps make beautiful unique cookies. A fun to use product.

I am enjoying using this product. It makes for pretty cookies. There is a learning curve and I have reached out for help, received it and that helped me.