STAMPED CUTOUT COOKIES RECIPE: HOW TO MAKE IT
Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays. Plus, with some cookie stamps, you can get some great decoration! —Lynn Burgess, Rolla, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 60 minutes
Cook Time 10 minutes
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill for 1 hour or until firm. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with 3-1/2 in. cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks., For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, ice cookies. Let stand at room temperature until frosting is dry and firm, several hours. , For each color you use, in separate small bowls, combine 1/2 teaspoon food coloring with 2-3 teaspoon water. Pour onto food-safe stamp pad or folded paper towel. Press stamp gently onto pad, ensuring an even coating of coloring adheres to stamp. Press stamp gently onto dried icing. Repeat with remaining cookies. Let stand until dry, several hours. Store in an airtight container.
Nutrition Facts : Calories 307 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 184mg sodium, CarbohydrateContent 54g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
PEANUT BUTTER AND PUMPKIN DOG TREATS RECIPE | ALLRECIPES
Baked dog treats filled with pumpkin and peanut butter.
Provided by Kelly
Categories Pet Treats
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 25 treats
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl; stir with a spatula until combined.
- Transfer mixture to a work surface and work it with your hands until mixture starts to come together. Add 1 teaspoon water at a time (only if needed) to help make the dough workable, but don't add too much as it should be dry and stiff.
- Roll the dough to a thickness of 1/2 inch. Cut into 1/2-inch pieces and transfer to a baking sheet.
- Bake in the preheated oven until dog treats are golden brown and crunchy, about 40 minutes. Let cool before serving to your dog.
Nutrition Facts : Calories 55.8 calories, CarbohydrateContent 9.4 g, CholesterolContent 14.9 mg, FatContent 1.3 g, FiberContent 1.7 g, ProteinContent 2.5 g, SaturatedFatContent 0.3 g, SodiumContent 62.9 mg
More about "how to use stamp cookie cutters recipes"
STAMPED CUTOUT COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 01 hours 10 minutes
Category Desserts
Calories 307 calories per serving
- In a large mixing bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill for 1 hour or until firm. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with 3-1/2 in. cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks., For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, ice cookies. Let stand at room temperature until frosting is dry and firm, several hours. , For each color you use, in separate small bowls, combine 1/2 teaspoon food coloring with 2-3 teaspoon water. Pour onto food-safe stamp pad or folded paper towel. Press stamp gently onto pad, ensuring an even coating of coloring adheres to stamp. Press stamp gently onto dried icing. Repeat with remaining cookies. Let stand until dry, several hours. Store in an airtight container.
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