The Holiday Baker's Workshop

The Holiday Baker's Workshop

'TIS THE SEASON TO BAKE AND SHARE...all year through!  This year, we're inspired by new, simple ways to make homemade edible gifts and delicious seasonal recipes for cakes, gingerbread, cookies, and springerle cookies.  Also stamp cookies.

WINTER SPICE STAMP COOKIES

The star themed cookie stamps add holiday charm to these buttery, tender brown sugar cookies.  Enhanced with just a hint of molasses to bring out their warm, holiday spice flavor, they're stamped to become simple, festively decorated cookies that will distinguish your holiday cookie assortment.

Recipe: 
1 cup (16) tbsp., 8 ounces) unsalted butter, at room temperature, Land O Lakes suggested.
1 cup (7 1/2 oz.) light brown sugar
2 Tbsp. ( 1/2 oz. )  Winter Baking Spice
3/4 tsp. salt
1 large egg
2 Tbsp.  (1 1/2 oz.) molasses
3 cups ( 12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
3 Tbsp.  (3/4 oz.) cornstarch

1.  Beat together the butter, sugar, spice, and salt until light and creamy.  Add the egg and molasses and beat well.
2.  Combine the flour with the cornstarch and fold into the butter-egg mixture until evenly incorporated.
3.  Divide the dough in half, shape into disks, wrap the disks in plastic, and refrigerate for at least 1 hour.
4.  Preheat oven to 350 degrees.  Grease (or line with parchment) two baking sheets.
5.  Working with one disk at a time, flour your work surface and roll the dough 1/4" thick.
6.  Dip the cookie stamps into flour, then press them into the dough.  Using a
2 3/4 round cutter, cut out stamped cookies and transfer them to the prepared pans.
7.  Bake the cookies for 15-18 minutes, until lightly browned.
8.  Remove the cookies from the oven, and let them cool on the baking sheet for several minutes, or until set.  Transfer the cookies (on their parchment )  to a rack to cool completely.
9.  Yield: about 2 dozen cookies.


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