Carolina Stamped Shortbread Cookies
Decorated with Luster Dust
Recipe by Nancy Baggett from The All American Cookie Book ©2001
Cookies baked and decorated by Peggy Aiken
"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
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).
* What is the difference between white chocolate chips and white bark chocolate?
White chocolate is cocoa butter combined with milk and a sweetener, often flavored with vanilla.
Like chocolate, it may be purchased in large or small bricks, but these can often be difficult to
work with as one must cut off chunks with a knife, often resulting in inaccurate portioning.
Some "white chocolate" known as confectioner's coating or summer coating is made from
inexpensive solid or hydrogenated vegetable fats, and as such, is not at all derived from cocoa.
These preparations may actually be white in color (in contrast to white chocolate's ivory shade)
and will lack cocoa butter's flavor.
Here's a recipe we found for
White Chocolate Bark
with Crushed Peppermint Candy
1 block white chocolate
1 large or 25 small red, white, green striped candy cane, crushed into small pieces
Heat white chocolate in a double boiler over low heat until all is melted.
Add crushed candy cane to white chocolate. Make sure white chocolate stays warm.
[At this point you would spread mixture on bottoms of cookies with a spatula. If you have leftovers,
pour remaining] mixture onto wax-paper-lined cookie sheet, spreading very thinly with spatula.
Place cookie sheet in freezer until the mixture has hardened.
Take out of freezer and crack bark into small pieces.
Remove from wax paper and store at room temperature. Do not refreeze.
Above: #412 – Rosebud and #125 – Rose
Below: #080 – Wedding Bells
Thank you, Peggy, for sharing your beautiful cookies with us!
Thank you, Nancy, for the delicious recipe!
Recipe by Nancy Baggett
The All American Cookie Book
Houghton Mifflin Co, Publisher ©2001
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