Stamped Shortbread.

Souvenirs I purchase on holiday fall into two categories, a) tat, such as magnets, snowglobes, and other high quality merchandise, and B) tat with more practical applications, local recipe books, aprons, gadgets….

While we were away in San Diego,we went here, and I came away with a Swedish recipe book, and a Rycraft Heirloom Cookie Stamp:


I have been wanting to use it for a little while, so today was the day!


Cookie Stamp Shortbread Recipe – taken from the accompanying booklet.


1 1/2 cups butter (I made this to be approximately 348g)
3/4 cup sugar (158g)
4 cups flour (544g)


Cream butter and sugar thoroughly (to avoid it flaking off when stamping).
Add flour gradually, one cup at a time. Mix until well blended. (Note: the mix was very dry and crumbly, but came together in my hands when rolling into balls)


Roll into 1 inch balls and place on an ungreased cookie sheet, stamp with cookie stamp. (I oiled the stamp before use and lightly between stamping)


Bake at 350F/180C for 15-20 minutes.



Totally delicious.


I took them into work, all gone quite rapidly. Everyone enjoyed them a lot.

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