Go Back
–+ servings
Stamped Shortbread Cookies

Stamped Shortbread Cookies

Buttery Scottish shortbread gets a festive makeover with decorative patterns perfect for cookie swaps and gifting.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 20 minutes
Course Dessert
Servings 12

Equipment

  • 1 mixing bowl/mixer
  • 1 Rolling Pin
  • 1 3" cookie cutter
  • cookie stamps
  • parchment paper

Ingredients
  

  • 1 cup unsalted butter, room temperature
  • 3/4 cup powdered sugar
  • 2 cups all-purpose flour
  • 1 tsp almond extract

Instructions
 

  • Add the butter and powdered sugar to a bowl. Mix on medium until the mixture is light and fluffy.
  • Add the flour and almond extract to the bowl and mix until just combined.
  • Use your hands to form the dough into a ball.
  • Place the dough into plastic wrap and wrap tightly. Refrigerate for 15-20 minutes.
  • Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  • Lightly flour your surface. Roll the dough out to approximately 1/4" thick.
  • Use a 3" cookie cutter to cut out your cookies.
  • Lightly flour your cookie stamp. Stamp each cookie. Place the cookies on the prepared baking sheets.
  • Bake the cookies for 15-20 minutes or until lightly golden brown.
  • Allow the cookies to cool before transferring them to baking racks to cool completely.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!