Product Used In This Recipe
Sweet Almond Stamped Cookies
PREP: 10 MINUTES
COOK: 10 MINUTES
SERVINGS: 24 - 36 SERVINGS
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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
- Filling to make Sandwich Cookies (optional): jam, frosting, fruit preserves, Nutella, nut butter, etc.
Directions
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.
Preheat oven to 350°F. 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 jam or fill with your favorite spread, such as buttercream frosting, fruit preserves, Nutella and more. The options are endless!
Posted by Pam
I didn’t have almond extract so used vanilla. I rolled them into balls, refrigerated them about 40 minutes, then rolled them in sugar before stamping. The impressions are beautiful, and they were easy to remove from the stamps (gently peeled off). My daughter likes how soft they are and the slight crunch from the sugar I rolled them in. I think I will add an orange glaze to give them a little flavor. I’m happy with my first attempt using the geo stamps.
Posted by Kathy B
This recipe makes a delicious, dense, wonderful cookie! I highly recommend!
On a hunch, for a sister who eats gluten-free, I made the recipe again with a 1-to-1 substitution of almond flour for the regular flour. It cooked up slightly less dense but with a wonderful texture! It even still takes the stamp design and bakes up beautifully.