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ISO: ISO A cookie that I can imprint a design on, sort of like
- Thread starter dawnnys
- Start date
In Search Of:
Nevermind, I found 3 good ones (RECs inside)
In case anyone else wants to try something similar. I forgot I had made cookies that you use with a stone-type mold. They look very nice and are not as difficult as they seem!
Anise-Flavored Scandinavian Stamp cookies
Yield: 30 cookies
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
3/4 teaspoon anise extract
1/4 teaspoon salt
1/2 teaspoon anise seeds
2 cups all-purpose flour
Cream butter until light, about 2 minutes. Add sugar and beat for another 2 minutes. Stir in anise extract, salt, and anise seeds. Mix in flour until all ingredients are combined.
Gather dough into a ball and cover with plastic wrap or aluminum foil. Refrigerate for 30 minutes.
Preheat oven to 325 degrees. Lightly grease or spray cookie sheets.
Break off small pieces of dough and roll into 1-inch balls. Set 2 inches apart on cookie sheets. Oil a cookie stamp and press lightly into dough on each cookie to make a design.
Bake cookies in the center of the oven for 10 to 12 minutes, until firm. Let stand on cookie sheets for 2 to 3 minutes, then remove to wire racks to cool.
+++
Buttered Lime Thins
Yield: 55 to 60 cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 tablespoon finely grated lime zest
1 tablespoon fresh lime juice
1 egg yolk
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Cream butter and sugar until fluffy. Beat in lime zest, juice, egg yolk, and salt. Stir in flour to make a medium dough. Wrap dough tightly in plastic wrap and chill for at least 1 hour, or until firm.
Preheat oven to 350 degrees.
Roll dough out on a lightly floured pastry board or cloth to 1/8 inch thick. Cut into 2-inch rounds with a biscuit or cookie cutter. Transfer to ungreased cookie sheets. Bake in the center of the oven for 9 to 11 minutes, just until edges turn golden. Let cool on baking sheets for 1 minute, then remove to wire racks.
+++
Cookie Stamp Shortbread
Yiled: About 3 dozen
1 1/2 cups butter
3/4 cup sugar
3 1/2 cups flour
Cream butter and sugar thoroughly. (This is important, as the dough can flake off when stamping if not creamed well.) Add flour gradually, one cup at a time. Mix this until well blended, but do not over mix. Roll into one-inch balls, and place on ungreased cookie sheet. Stamp with a warm cookie stamp. Bake at 325F for 15 to 20 minutes.
In case anyone else wants to try something similar. I forgot I had made cookies that you use with a stone-type mold. They look very nice and are not as difficult as they seem!
Anise-Flavored Scandinavian Stamp cookies
Yield: 30 cookies
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
3/4 teaspoon anise extract
1/4 teaspoon salt
1/2 teaspoon anise seeds
2 cups all-purpose flour
Cream butter until light, about 2 minutes. Add sugar and beat for another 2 minutes. Stir in anise extract, salt, and anise seeds. Mix in flour until all ingredients are combined.
Gather dough into a ball and cover with plastic wrap or aluminum foil. Refrigerate for 30 minutes.
Preheat oven to 325 degrees. Lightly grease or spray cookie sheets.
Break off small pieces of dough and roll into 1-inch balls. Set 2 inches apart on cookie sheets. Oil a cookie stamp and press lightly into dough on each cookie to make a design.
Bake cookies in the center of the oven for 10 to 12 minutes, until firm. Let stand on cookie sheets for 2 to 3 minutes, then remove to wire racks to cool.
+++
Buttered Lime Thins
Yield: 55 to 60 cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 tablespoon finely grated lime zest
1 tablespoon fresh lime juice
1 egg yolk
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Cream butter and sugar until fluffy. Beat in lime zest, juice, egg yolk, and salt. Stir in flour to make a medium dough. Wrap dough tightly in plastic wrap and chill for at least 1 hour, or until firm.
Preheat oven to 350 degrees.
Roll dough out on a lightly floured pastry board or cloth to 1/8 inch thick. Cut into 2-inch rounds with a biscuit or cookie cutter. Transfer to ungreased cookie sheets. Bake in the center of the oven for 9 to 11 minutes, just until edges turn golden. Let cool on baking sheets for 1 minute, then remove to wire racks.
+++
Cookie Stamp Shortbread
Yiled: About 3 dozen
1 1/2 cups butter
3/4 cup sugar
3 1/2 cups flour
Cream butter and sugar thoroughly. (This is important, as the dough can flake off when stamping if not creamed well.) Add flour gradually, one cup at a time. Mix this until well blended, but do not over mix. Roll into one-inch balls, and place on ungreased cookie sheet. Stamp with a warm cookie stamp. Bake at 325F for 15 to 20 minutes.
these ginger cookies posted by Sandi might be good
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=47925
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=47925
here is Penny's rolled sugar cookies with the smooth icing.
http://www.finerkitchens.com/swap/forum8/32_Penny’s_Rolled_SugarCookies
http://www.finerkitchens.com/swap/forum8/32_Penny’s_Rolled_SugarCookies
I must confess that the only stamped cookie that I've tried that ever REALLY held the definition...
of the stamp properly was Springerle, and that is so rock hard that I am not terribly fond of it. Let me know how yours turn out, if the definition of the stamp holds, or if it gets "blurry". I guess it depends on the detail in your stamps. My stamps are very detailed and that gets lost in the baking process, except with my Springerle recipe.
of the stamp properly was Springerle, and that is so rock hard that I am not terribly fond of it. Let me know how yours turn out, if the definition of the stamp holds, or if it gets "blurry". I guess it depends on the detail in your stamps. My stamps are very detailed and that gets lost in the baking process, except with my Springerle recipe.
richard-in-cincy
Well-known member
Maybe I can help with the Springerle, they shouldn't be **Rock Hard**
however, not at home and won't be in until late, so I won't be at my recipes until tomorrow.
A perfect springerle will have a nice crisp outer shell and a wonderful soft interior.
More later.
however, not at home and won't be in until late, so I won't be at my recipes until tomorrow.
A perfect springerle will have a nice crisp outer shell and a wonderful soft interior.
More later.
richard-in-cincy
Well-known member
REC: Springerle (Christian Teubner)
4 eggs
500 gr. (about 5 cups) powdered sugar
500 gr. (about 3.5 cups) flour
Anise seed
Beat the eggs and powdered sugar in an electric mixer until the sugar is completely dissolved and the mixture is light and airy. (Note: This is very important, I beat mine about 15 minutes in the KA with the paddle attachment. You should have a fluffy mousse-like mass before continuing.)
Work in the flour and let the dough rest for 1-2 hours.
Briefly knead the dough again and place between two wooden bars of 3/8-inch thickness.
Dust the upper surface of the dough with cornstarch and smooth with your fingers.
(I prep my springerle molds by dipping in cornstarch, then using a stiff brush to thorougly brush the mold so that the details of the mold are cleaned of extra cornstarch)
Press a springerle mold into the dough and lift straight up. The carved image must be visible down to the last detail. (Note: I cut around the mold BEFORE lifting it up.)
Cut out the springerle according to the shape of your moled imprints.
Line baking sheets with parchment, dust with a light coating of flour, place the springerle and allow to sit out over night to set the pattern. (This is very important! Every American attorney-approved recipe I've seen skips this step for some fear of being sued. The sugar is a preservative, the cookie is baked, even if your eggs had salmonella, it would be killed during the baking process. If it's particularly humid, I will leave the cookies out two nights before baking.)
Preheat oven to 325F.
Coat baking sheet with parchment, sprinkle with anise seeds, and place springerle cutouts on top.
Bake for 20-30 minutes (depends on the size of your cutouts), one pan at a time, no convection ovens, in the center of the oven, with the door slightly ajar, propped open with the handle of a wooden spoon. Cookies must not color, they should remain ivory in color.
The molded upper surface should remain in tact, the spring of the cookie should result in a little pedestal, or foot.
Do not over bake. Cookie should be crisp on the outside (the imprinted shell), and the interior should be soft and tender.
4 eggs
500 gr. (about 5 cups) powdered sugar
500 gr. (about 3.5 cups) flour
Anise seed
Beat the eggs and powdered sugar in an electric mixer until the sugar is completely dissolved and the mixture is light and airy. (Note: This is very important, I beat mine about 15 minutes in the KA with the paddle attachment. You should have a fluffy mousse-like mass before continuing.)
Work in the flour and let the dough rest for 1-2 hours.
Briefly knead the dough again and place between two wooden bars of 3/8-inch thickness.
Dust the upper surface of the dough with cornstarch and smooth with your fingers.
(I prep my springerle molds by dipping in cornstarch, then using a stiff brush to thorougly brush the mold so that the details of the mold are cleaned of extra cornstarch)
Press a springerle mold into the dough and lift straight up. The carved image must be visible down to the last detail. (Note: I cut around the mold BEFORE lifting it up.)
Cut out the springerle according to the shape of your moled imprints.
Line baking sheets with parchment, dust with a light coating of flour, place the springerle and allow to sit out over night to set the pattern. (This is very important! Every American attorney-approved recipe I've seen skips this step for some fear of being sued. The sugar is a preservative, the cookie is baked, even if your eggs had salmonella, it would be killed during the baking process. If it's particularly humid, I will leave the cookies out two nights before baking.)
Preheat oven to 325F.
Coat baking sheet with parchment, sprinkle with anise seeds, and place springerle cutouts on top.
Bake for 20-30 minutes (depends on the size of your cutouts), one pan at a time, no convection ovens, in the center of the oven, with the door slightly ajar, propped open with the handle of a wooden spoon. Cookies must not color, they should remain ivory in color.
The molded upper surface should remain in tact, the spring of the cookie should result in a little pedestal, or foot.
Do not over bake. Cookie should be crisp on the outside (the imprinted shell), and the interior should be soft and tender.
richard-in-cincy
Well-known member
REC: Butter Springerle
This recipe is from "House on the Hill," an American company that sells reproductions of antique European Springerle molds. They have posted several recipes for molding, including this one with butter, that I've found most Americans prefer over the Germanic original:
Perfection Springerle Cookies
These whisked-egg holiday cookies date back to at least the 1600's and are made in Bavaria, Switzerland and the Alsace area of France. For eating quality, ease and quality of prints this recipe is just perfection!
What you'll need:
1/2 teaspoon baker's ammonia (Hartshorn) or baking powder
2 tablespoons milk
6 large eggs, room temperature
6 cups powdered sugar (1 - 1 1/2 #)
1/2 cup unsalted butter, softened but not melted
1/2 teaspoon salt
1/2 teaspoon of anise (if substituting fruit flavored oils, use 3 teaspoons)
2 lb. box sifted cake flour (Swansdown or Softasilk)
grated rind of orange or lemon - optional (enhances flavor of the traditional anise or the citrus flavors)
more flour as needed
Dissolve hartshorn in milk and set aside. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Follow general directions for imprinting and drying cookies.
Bake on greased or baker's parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie.
Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen.
Note: I've found these spread a little and the imprints can be a little distorted. But they are very tender and have a great taste with a variety of flavor possibilities.
This recipe is from "House on the Hill," an American company that sells reproductions of antique European Springerle molds. They have posted several recipes for molding, including this one with butter, that I've found most Americans prefer over the Germanic original:
Perfection Springerle Cookies
These whisked-egg holiday cookies date back to at least the 1600's and are made in Bavaria, Switzerland and the Alsace area of France. For eating quality, ease and quality of prints this recipe is just perfection!
What you'll need:
1/2 teaspoon baker's ammonia (Hartshorn) or baking powder
2 tablespoons milk
6 large eggs, room temperature
6 cups powdered sugar (1 - 1 1/2 #)
1/2 cup unsalted butter, softened but not melted
1/2 teaspoon salt
1/2 teaspoon of anise (if substituting fruit flavored oils, use 3 teaspoons)
2 lb. box sifted cake flour (Swansdown or Softasilk)
grated rind of orange or lemon - optional (enhances flavor of the traditional anise or the citrus flavors)
more flour as needed
Dissolve hartshorn in milk and set aside. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Follow general directions for imprinting and drying cookies.
Bake on greased or baker's parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie.
Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen.
Note: I've found these spread a little and the imprints can be a little distorted. But they are very tender and have a great taste with a variety of flavor possibilities.
richard-in-cincy
Well-known member
Rec: Cream Cheese Butter Cookies
Another "House on the Hill" imprinted cookie recipe:
Cream Cheese Butter Cookies
What you'll need:
2 cups flour sifted
¼ teaspoon salt
¾ cup butter, softened
2 ounces cream cheese
¾ cup sugar
1 egg yolk
finely grated rind of one lemon or orange
1 teaspoon lemon oil or orange oil
Flavor Variations
Replace lemon with: 1 teas. Vanilla and ½ teaspoon nutmeg or 1 teas. Vanilla and 1 teas. cinnamon
Sift together flour and salt. Cream butter and cream cheese together. Gradually add sugar and mix well. Beat in egg yolk and flavoring. Chill dough well - at least 4 hours, overnight is best.
Preheat oven to 350 degrees. Roll dough on floured surface ¼ inch thick. Flour cookie mold. Imprint, cut cookies and place on cookie sheet. Repeat.
Bake 10 - 12 minutes till cookies are light brown around the edges. Transfer to wire rack to cool. Cool completely and store in airtight containers.
Another "House on the Hill" imprinted cookie recipe:
Cream Cheese Butter Cookies
What you'll need:
2 cups flour sifted
¼ teaspoon salt
¾ cup butter, softened
2 ounces cream cheese
¾ cup sugar
1 egg yolk
finely grated rind of one lemon or orange
1 teaspoon lemon oil or orange oil
Flavor Variations
Replace lemon with: 1 teas. Vanilla and ½ teaspoon nutmeg or 1 teas. Vanilla and 1 teas. cinnamon
Sift together flour and salt. Cream butter and cream cheese together. Gradually add sugar and mix well. Beat in egg yolk and flavoring. Chill dough well - at least 4 hours, overnight is best.
Preheat oven to 350 degrees. Roll dough on floured surface ¼ inch thick. Flour cookie mold. Imprint, cut cookies and place on cookie sheet. Repeat.
Bake 10 - 12 minutes till cookies are light brown around the edges. Transfer to wire rack to cool. Cool completely and store in airtight containers.
richard-in-cincy
Well-known member
REC: Spekulaitus
A holiday tradition in Holland ("windmill cookies"), Belgium, Northern Germany, and Scandanavia. They can printed with Springerle molds that are of a low and even depth.
What you'll need:
3/4 cup softened butter, preferably unsalted
2 cups brown sugar (spooned, not packed)
1 egg
1 cup ground almonds
2 teaspoons cinnamon
1/2 teaspoon each of salt, cloves, ginger, cardamon, and mace
2 teaspoons cocoa
grated rind of one lemon
3 cups flour
4-6 tablespoons milk
shaved or sliced almonds for undersides and milk for tops
Cream butter and brown sugar together; add egg, almonds, then salt and flavor ingredients, and finally work in flour. Add 4-6 tablespoons milk to make a stiff dough. Refrigerate 30-60 minutes. Roll, print and cut out as in general directions, or if you have Speculaas molds - prepare by spraying with non-stick spray or oiling and wiping off excess (done once for the whole batch).
Flour molds (for every use), knocking out excess. Press dough into mold, then cut excess dough off flush with back of mold with a wire or knife. Unmold carefully onto greased or parchment-lined baking sheet which is sprinkled with the shaved almonds. Brush with milk. No drying is needed before baking.
Bake at 350 degress for 10-12 minutes. Yield 30-90 cookies depending on size.
* Note: if you seem to have some "fading" of pattern during baking try chilling the molded cookies a few minutes before baking.
A holiday tradition in Holland ("windmill cookies"), Belgium, Northern Germany, and Scandanavia. They can printed with Springerle molds that are of a low and even depth.
What you'll need:
3/4 cup softened butter, preferably unsalted
2 cups brown sugar (spooned, not packed)
1 egg
1 cup ground almonds
2 teaspoons cinnamon
1/2 teaspoon each of salt, cloves, ginger, cardamon, and mace
2 teaspoons cocoa
grated rind of one lemon
3 cups flour
4-6 tablespoons milk
shaved or sliced almonds for undersides and milk for tops
Cream butter and brown sugar together; add egg, almonds, then salt and flavor ingredients, and finally work in flour. Add 4-6 tablespoons milk to make a stiff dough. Refrigerate 30-60 minutes. Roll, print and cut out as in general directions, or if you have Speculaas molds - prepare by spraying with non-stick spray or oiling and wiping off excess (done once for the whole batch).
Flour molds (for every use), knocking out excess. Press dough into mold, then cut excess dough off flush with back of mold with a wire or knife. Unmold carefully onto greased or parchment-lined baking sheet which is sprinkled with the shaved almonds. Brush with milk. No drying is needed before baking.
Bake at 350 degress for 10-12 minutes. Yield 30-90 cookies depending on size.
* Note: if you seem to have some "fading" of pattern during baking try chilling the molded cookies a few minutes before baking.
richard-in-cincy
Well-known member
They're both very good.
Hard to say. While I appreciate the original cookie in it's pure form (1st), butter in a cookie (2nd) is something I don't mind at all!
Hard to say. While I appreciate the original cookie in it's pure form (1st), butter in a cookie (2nd) is something I don't mind at all!
Thanks everyone - I'll let you know how they turn out. I think I'll
try the cream cheese butter cookies (yum). While I want the features to come out pretty clear, I'd rather make something I'd actually like to eat, and I don't relaly like the taste oif the springerles. But thanks for the recipes... maybe I'll try those when I have more time and can experiment a little bit with them.
Happy Easter, you guys!!
try the cream cheese butter cookies (yum). While I want the features to come out pretty clear, I'd rather make something I'd actually like to eat, and I don't relaly like the taste oif the springerles. But thanks for the recipes... maybe I'll try those when I have more time and can experiment a little bit with them.
Happy Easter, you guys!!
sandi-in-hawaii
Well-known member
Actually, these ginger cookies won't hold an imprint, but hey're still good!
Well, the cheap stamp came out better. I had two
of them - a ceramic/stone one and also a little plastic one that I got at the dollar store! I couldn't get the dough to come off of the stone one, so I just used the cheap one.
I tried flouring the dough and then dipping the stone into a bowl of flour - nothing worked though. All I ended up with was a progressively clogged up stamp. I'll try and post a picture of them next time I stop by here! Thanks for all of your help.
I ended up using the shortbread recipe. I had planned on using Richard's butter cookie recipe, but it was out in the car and we had a couple inches of snow out there and I didn't want to get my feet wet!
of them - a ceramic/stone one and also a little plastic one that I got at the dollar store! I couldn't get the dough to come off of the stone one, so I just used the cheap one.
I tried flouring the dough and then dipping the stone into a bowl of flour - nothing worked though. All I ended up with was a progressively clogged up stamp. I'll try and post a picture of them next time I stop by here! Thanks for all of your help.
I ended up using the shortbread recipe. I had planned on using Richard's butter cookie recipe, but it was out in the car and we had a couple inches of snow out there and I didn't want to get my feet wet!
Pictures - did anyone that ever made them have trouble with them REALLY sticking
to the stamp? Not sure what I could've done differently. The first one didn't come out toooo bad, but like I said, the more I did, the goopier the stamp got, so I did cut-outs with the remaining dough! The came out great - better than any sugar cookie recipe I ever tried to cut out.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/DawnNYS/imprintcookies.jpg
to the stamp? Not sure what I could've done differently. The first one didn't come out toooo bad, but like I said, the more I did, the goopier the stamp got, so I did cut-outs with the remaining dough! The came out great - better than any sugar cookie recipe I ever tried to cut out.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/DawnNYS/imprintcookies.jpg
And the plastic ones
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/DawnNYS/cheapstamp.jpg
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/DawnNYS/cheapstamp.jpg
