I was wondering if anyone has ever used a cookie stamp with the No Fail Sugar Cookie recipe, and if so, how did they turn out? Did the design hold up well or spread? I use the NFSC recipe all the time, and love it, but wanted to find out how it is with a cookie stamp before making a big batch only find out it doesn't work. Also, if the NFSC recipe doesn't work well with a stamp, does anyone have a recipe that will work well AND taste good? The recipe that came with the stamp was okay, but the cookies were a bit dry. Thanks in advance for any and all help!
What kind of stamp are you using?
I love the old Wilton plastic stamps, they work well with this Peanut Butter cookie recipe. I spray the stamp once with Pam when I start, then dip them in regular white sugar before stamping. (You could use flour instead to dip, but the sugar is prettier and tastes good.)
Peanut Butter Cookies
Bake at 375 for 9-11 min.
1 stick butter
1/2 cup Crisco shortening
1 c. sugar
1 c, brown sugar
1 c. peanut butter
2 1/2 c flour
1 t baking powder
1/2 t. salt
Cream/blend first 6 ingredients well, then stir in by hand flour, baking powder and salt. I use a tsp. to drop blobs of dough on ungreased cookie sheet or parchment paper. Flatten with fork or stamp dipped in white sugar. Makes about 5 dozen depending on size.
Cindy58- Thanks for getting back to me. I use a stamp that I got from Rycraft. It's not plastic, it's made out of clay I believe. I tried another recipe from the website and the cookies were drier like the last ones, too. I think that in order for them to hold the stamp design well, they have to have a lower moisture content so that the design won't spread. Thank you for the peanut butter recipe. I may try that one, too and see how the cookies turn out. If you like cookie stamps, you should go to the Rycraft site...they have a ton of different designs!
sueco, I have quite a few of the Rycraft stamps too. They have a lot of nice designs. I think it may be the depth of the design on the Wilton ones that makes them a little easier to work with.
You can also cut the baking powder down to 1/2 tsp. in the PB cookie recipe -- that may make the design a little sharper on the finished cookie.