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)
shortbread stamped cookies
/ icing sugar (65g)
3-inch round cookie stamp
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.
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Shortbread Stamped Cookies at https://www.rotinrice.com/shortbread-stamped-cookies/