Shortbread Stamped Cookies
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)
Keyword : shortbread stamped cookies
Ingredients
- 1¾ 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
- Prepare one 3-inch round cookie stamp and one 3-inch round cookie cutter. Line a baking tray with parchment paper.
- Combine all-purpose flour and rice flour in a medium sized bowl.
- In a large bowl, cream salted butter and powdered sugar until light and fluffy.
- Sift in flour mixture. Blend with pastry blender until dough comes together. Wrap in plastic and chill for 15 minutes.
- Place dough on a large piece of parchment paper. Roll out dough to about ¼ inch thick.
- Dust cookie stamp with flour and press onto dough. Remove cookie stamp. Place cookie cutter over stamped dough and cut out stamped cookie.
- 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.
- Bake in a 350°F (180°C) oven for 18 to 20 minutes or until edges are lightly brown. Transfer to a wire rack to cool completely.
Nutrition
Calories: 246kcal
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