5 from 6 votes
Buttery melt-in-the-mouth Shortbread Stamped Cookies using only 4 simple ingredients. A beautiful and delicious addition to any holiday. | RotiNRice.com
Shortbread Stamped Cookies
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

Buttery melt-in-the-mouth Shortbread Stamped Cookies using only 4 simple ingredients. A beautiful and delicious addition to any holiday.

(Makes 12 shortbread stamped cookies)

Course: Dessert
Cuisine: American
Keyword: shortbread stamped cookies
Servings: 12
Calories: 246 kcal
Author: Linda Ooi
Ingredients
  • cups all-purpose flour (260 gm)
  • ¼ cup rice flour (35g)
  • 2 sticks salted butter (softened) (8oz/226g)
  • ½ cup powdered sugar / icing sugar (65g)
Instructions
  1. Prepare one 3-inch round cookie stamp and one 3-inch round cookie cutter. Line a baking tray with parchment paper.
  2. Combine all-purpose flour and rice flour in a medium sized bowl.
  3. In a large bowl, cream salted butter and powdered sugar until light and fluffy.

  4. Sift in flour mixture. Blend with pastry blender until dough comes together. Wrap in plastic and chill for 15 minutes.
  5. Place dough on a large piece of parchment paper. Roll out dough to about ¼ inch thick.
  6. Dust cookie stamp with flour and press onto dough. Remove cookie stamp. Place cookie cutter over stamped dough and cut out stamped cookie.
  7. With a flat edge spatula, lift cookie onto prepared baking tray. Repeat until all dough is used up. You may need to roll out remaining dough 2 or 3 times.
  8. Bake in a 350°F (180°C) oven for 20 minutes or until edges are lightly brown. Transfer to a wire rack to cool completely.