Shortbread Cookie Recipe
makes approx. 45 cookies with the Silicandy cookie cutter
— 1 cup butter (cut into cubes)
— 1/2 cup brown sugar
— 2 cups flour (we used Pamela’s for a gluten-free option)
(+ some extra flour for rolling out dough as needed)
— almond oil to taste
Tips:
— Sprinkle stamp with flour every time you stamp so dough does not stick to cookie stamp
— Press firmly on whole stamp to get a solid impression
Mix butter and brown sugar. Then add 1 1/2 cups of flour a little at a time until combined. Knead dough with extra flour until the dough is no longer sticky and you can form into a ball. Refrigerate for at least 30 minutes. Roll out dough (to a height of 1/4 inch) and cut with metal circle cookie cutter. Place circle cookies on a parchment lined cookie sheet. Firmly stamp the top of the cookies with your silicon stamps. Bake for 13-15 minutes or until dough slightly changes color (not too long or the bottom will burn).
Click Here to purchase the Silicandy cookie cutter and stamp set ($8.99/Amazon PRIME)
I received free or discounted product in exchange for providing an unbiased review.