Valentine’s Day just isn’t a vacation that’s that necessary to me. Aside from going out for dinner with my husband of fifty-one years, we actually don’t make an enormous deal of it. To rejoice every vacation through the yr nonetheless, I do attempt to bake a deal with or two for my grandkids. I baked a heck of a number of cookies for Christmas this previous yr and had no intention of baking any extra cookies for a very long time.
Whereas packing away my cookie cutters after the vacation season, although, I got here throughout a Valentine’s Day cookie stamp that I had purchased final yr and by no means used. I took the stamp out and left it in a kitchen drawer, the place I’d see it usually till I received the motivation to make use of it. Final week, I regarded via my information for recipes to make stamped cookies and received busy.
The dough used to make stamped cookies is often stiffer than different cookie dough in order that the stamped design holds its form throughout baking. It additionally helps to refrigerate the dough, each earlier than you roll and stamp the cookies, in addition to earlier than you bake the cookies. The refrigeration time helps the cookies to take care of their form whereas being baked.
I really like heat spices like cinnamon and ginger and sometimes use them in my baking. These cookies are frivolously spiced and simply buttery sufficient to be decadent. You should use any cookie stamp you want for these cookies, or roll out the dough and use a cookie cutter. These cookies will preserve properly in an hermetic container for as much as every week or might be frozen for as much as three months.
Buon Appetito!
Deborah Mele
Substances
- 2 Sticks Unsalted Butter, At Room Temperature
- 1/2 Cup Gentle Brown Sugar
- 1 Giant Egg At Room Temperature
- 1/2 Teaspoon Vanilla Extract
- 3 Cups All-purpose Flour
- 2 Teaspoons Floor Ginger
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
Directions
- Beat the butter and sugar along with a hand mixer at medium excessive velocity till gentle and fluffy, about 4 minutes.
- Add the egg and vanilla and beat till blended.
- In one other bowl, stir collectively the flour, ginger, baking soda, and salt.
- Add the dry substances to the butter combination and beat on low velocity simply till combined.
- Dump the dough onto a frivolously floured floor and use your palms to kind right into a disc.
- Wrap in plastic wrap and refrigerate for an hour.
- Divide the dough into three items and roll every out onto a frivolously floured floor till it’s 1/4 inch thick.
- Use the cookie stamp to chop and stamp the cookies and place on a parchment lined baking sheet.
- As soon as the cookies have all been reduce and stamped, refrigerate for half-hour.
- Preheat oven to 350 levels F.
- Bake the cookies till they simply start to paint on the edges, about 10 to 12 minutes.
- Cool utterly, then retailer in an hermetic container.
Diet Data:
Yield: 8
Serving Measurement: 1
Quantity Per Serving:
Energy: 428Complete Fats: 24gSaturated Fats: 15gTrans Fats: 0gUnsaturated Fats: 8gLdl cholesterol: 84mgSodium: 227mgCarbohydrates: 47gFiber: 1gSugar: 11gProtein: 6g
