hile wandering through the kitchen department of a nearby shopping mall, I am always overwhelmed by the variety of all the gadgets there! And it doesn’t matter whether I already own them, or they are still on my “to buy” list, I’m again and again mesmerized by their vibrant colors! Bright green whisk, sunny yellow knife, cool dotted bowls, sky blue rubber spatula, pink citrus juicer, violet stand mixer… I want them all! It seems like there is always another gadget that I simply need to have, if you know what I mean. The more I shop, the list becomes bigger and bigger. So, the other day, scanning the shelves meticulously, I spotted something wildly colorful and really cool – a cookie stamp! And it wasn’t just another cheap, plastic thing, no! This one was made of wood, just like a real, old fashioned postal stamp, it felt just right in the hand and on the bottom you could attach one of three different patterns, as they were made of silicone. I had to have it immediately! And naturally(!), for many weeks, this cool stamp just made my cupboard pretty, but today, I finally decided to give it a try. I suggest you do the same! You can become a Postmaster General in your own kitchen, or – even better – send a (not so) subtle message to your significant other, hoping that he/she will get it! Fingers crossed!
Stamp Cookies Recipe
by:Tereza Alabanda,The Pastry MaestraPRINT PDF (EN) ISPIŠI PDF (HR)
Prep. time : 10 minutes
Cook time : 10 minutes
Ready in 20 minutes plus cooling
Level : BasicIngredients:
- Butter 150g (5.3oz)
- Sugar 60g (2.1oz)
- Praline paste 60g (2.1oz)
- Milk 40g (1.4oz)
- All purpose flour 250g (8.8oz)
- Vanilla powder
- Place softened butter, sugar and vanilla powder into a bowl of a stand mixer fitted with paddle attachment and mix until creamed.
- Mix praline paste with cold milk in another bowl, and whisk to combine.
- Add praline mixture to the butter mixture and beat until incorporated.
- Fold in sifted flour. Wrap the dough in plastic foil and put in the fridge for about an hour.
- Roll out chilled dough on a floured surface to 5mm (about 1⁄4“) thickness. Press your stamp into the dough, and then cut it out with 5cm (2”) in diameter round cutter.
- Transfer the cookies onto paper lined baking tray and put them in the fridge for about 10-15 minutes.
- Bake them at 180°C (350°F) for about 10-12 minutes. Take the cookies out and leave them to cool down.
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