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Recipe Image

Product Used In This Recipe

Pretty Pleated Cookie Stamps

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Sweet Almond Stamped Cookies

Prep: 10 Minutes

Cook: 10 Minutes

24 - 36 Servings

  • Ingredients
    • 2 1/2 cups flour
    • 1/2 tsp salt
    • 3/4 cup butter, softened
    • 1 cup powdered sugar
    • 1 egg
    • 1 tsp almond extract
  • Directions

      Preheat oven to 350°F. In a medium bowl, mix together flour and salt—set aside. Using a stand mixer with whisk attachment, blend butter and powdered sugar until light and fluffy. Add egg and almond extract. Slowly mix in flour mixture until dough forms. Cover and refrigerate dough for at least 30 minutes or up to an hour. Let dough sit out for a few minutes to soften slightly. When ready, shape into 1 1/2 - 2 tablespoon- sized balls and place on a baking sheet. Press dough ball with stamp until dough reaches the edge of the stamp and design ridge hits the surface. Twist stamp back and forth and gently peel off to reveal cutout design. Remove excess dough and repeat with other stamp designs. Bake for 8-10 minutes and cool cookies on a cooling rack. Repeat with remaining dough. Makes about 2-3 dozen cookies.

      *Optional: Create cookie sandwiches by filling cookie designs with apricot jam or fill with your favorite spread, such as buttercream frosting, fruit preserves, Nutella and more. The options are endless!

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Product Used In This Recipe

Pretty Pleated Cookie Stamps

See Product

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