Kraussdale Alpacas

Get Warm and Fuzzy!

Mrs. Rycraft’s Cookie Stamp Shortbread

1 1/2 cups butter or margarine 3/4 cup sugar 4 cups flour

Cream butter and sugar thoroughly. This is important as the dough can flake off when stamping if not creamed well. Add flour gradually, one cup at a time – mixer may be used – and mix until well blended(do not overmix). Option 1:  Press in 9” x 15” jelly roll pan. Stamp in rows with cookie stamp. Bake at 325°F for 35-40 minutes. Cut in squares when hot from the oven. Dough may also be rolled and cut in squares or with round cutter and stamped. Option 2:  Roll into one-inch balls, and place on ungreased cookie sheet. Stamp with warm cookie stamp. Bake at 325°F for 15 to 20 minutes or until very lightly browned, but not brown on top.

Sunday, December 15, 2019

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