cookie stamps

terracotta cookie stamps

Traditionally used by Scandinavians and the Pennsylvania Dutch, cookie stamps are an easy way to turn a simple biscuit into something really lovely.  I bought mine from an etsy seller who is sadly closing up shop, but Rycraft  have an amazing selection and are handmade as well.

Since fall is in the air, I decided to make sugar and spice cookies stamped with a wheatsheaf.

I left the rough border because I loved how rustic it looked, but for other stamps, like the bee, I think I’ll use a circular cookie cutter around the outside for a cleaner finished product.

You’ll Need

• 1 cup butter
• 2 cups sugar
• 2 eggs
• 1/2 cup molasses or black treacle
• 4 cups flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 teaspoon cloves
• 1 teaspoon ground ginger

Method

1. Preheat oven to 175° C / 350° F.
2. In a medium sized bowl, cream together the butter and sugar.  It’s better to do this by hand so too much air isn’t introduced.  Add the eggs, and molasses or black treacle.  Mix well.
3. Combine the dry ingredients in a separate bowl and add to wet mixture a little at a time.
4. Stir completely and then form into balls about the size of a walnut and place on cookie sheet. Flatten balls using a cookie stamp dipped in granulated sugar.
5. Bake for 8 to 10 minutes.

The wheatsheaf didn’t turn out quite as crisply as I would have liked, but I’ve just read something about experimenting with different flours because those with more gluten { such as a bread flour } hold the designs better.  We’ll see!

Top Tips

• Before you use your stamps for the first time, they need to be seasoned with cooking oil.  The oil protects the stamp from the butter in your recipes and keeps them from turning rancid whilst stored.
• The stamps work best if the ball of dough is stamped immediately after rolling it in sugar. If a stamp begins to stick, brush off any dough and let dry.
• It’s best to use recipes with little or no baking powder or soda, as the design disappears as the cookie rises.
• When you’re done with your stamps, clean the face with hot water and a soft brush to remove all traces of butter and leave to air dry.
• For more helpful hints and tons of recipes, check out the Rycraft website.