Geo stamped cookies

Published 12:59 am Wednesday, December 7, 2016

Yield: About 1½ dozen (3-inch) cookies

1 cup unsalted butter, at room temperature

1 cup packed brown sugar (For the purposes of this recipe, I used granulated sugar.)

1 large egg

1 teaspoon vanilla

2-2/3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

Heat the oven to 350 degrees. Cream butter and sugar with electric mixer at medium speed until fluffy. Beat in egg and vanilla.

In a separate bowl, combine flour, baking powder and salt. Add flour mixture to batter slowly. Blend thoroughly. Turn out dough on surface and knead until smooth. Refrigerate 2 to 3 hours. Let dough sit out a few minutes to soften slightly.

(Using about 2 tablespoons of dough), roll into golf ball-sized balls. (Place balls on parchment paper-lined cookie sheets about 4 inches apart), then press with cookie stamp.

Bake for 10 to 12 minutes (or until cookies are golden around edges). Cool on rack. Decorate as desired or enjoy as is.

*Kitchen Ade note: Nordic Ware suggests applying a light coat of oil to each stamp using a pastry brush or nonstick spray. Reapply oil if cookie dough begins to stick to stamp.