Peggy Aiken Luster Dust Cookies
Carolina Stamped Shortbread Cookies
Decorated with Luster Dust
"I used Luster Dust to decorate the cookies. I did some shading 
to give them a soft look. I also brushed the edges with gold 
or copper. I coated the back of the cookie with white chocolate. 
A good taste with the shortbread cookie." – Peggy

  Above: #412 – Rosebud 

Carolina Stamped Shortbread Cookies

1 1/2 cups (3 sticks) unsalted butter, slightly softened
1 cup powdered sugar
2/3 cup cornstarch
2 tablespoons granulated sugar
Scant 1/2 teaspoon salt
2 teaspoons vanilla extract
2 3/4 cups all purpose white flour
White cholocate bark* or Nestles white chocolate chips
Luster Dust® in colors of your choice

In a large bowl, with an electric mixer on low, then on medium speed, 
beat together the butter, powdered sugar, cornstarch, granulated sugar, 

salt, and vanilla until light and well-blended, about 3 minutes.  
Beat, then stir in the flour until evenly incorporated.  
Let the dough stand for 5 minutes, or until firmed up slightly.  
Use a medium-sized 1  1/4" cookie scoop to spoon out dough.  
Press with desired cookie stamp.  
Bake at 325º F. for about 20 minutes or until light brown on the bottom.

The white chocolate that I coat the bottoms of my stamped cookies with 
is white chocolate bark.  
The amount of chocolate you need depends on how many 
cookies you have. 
Grate or chop the bark. Nestle white chips can be substituted. 
White chocolate will scorch when melted at a high heat, so melt 1 cup at a time in 
microwave for 1 minute at power 6 (60%), or use a double boiler.  Nestle chips will keep 
their shape.  Stir briskly; they will melt as you stir. If too stiff, microwave 15 seconds at a
time at power 6, until melted. Apply with spatula to bottom of cookies. Place in freezer
until chocolate is hardened. Use 
Luster Dust® to decorate (as shown).

  #412 – Rosebud  and  #125 – Rose


#080 – Wedding Bells


            #308 – Poinsettia  and  #252 – Gingerbread Boy


  #309 – Winged Heart  and  #285 – Star Bright

#380 – Swans


#356 – Love Bear


     #242 – Maple Leaf  and  #311 and #312 – Oak Leaf Duo (Left and Right) #459 – Ribbon

Recipe by Nancy Baggett from The All American Cookie Book, Houghton Mifflin Co ©2001
Cookies baked and decorated by Peggy Aiken

Thank you, Peggy, for sharing your beautiful cookies with us!
Thank you, Nancy, for the delicious recipe!

Click here if you would like to COMMENT ON THIS RECIPE

I'm not sure how these cookies were decorated but
it looks like Luster Dust.

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