Mrs Rycraft's Cookie Stamp Shortbread
Mrs. Rycraft’s Cookie Stamp Shortbread

1 1/2 cups butter or margarine
3/4 cup sugar
4 cups flour 
Cream butter and sugar thoroughly. This is important as the dough can flake off when stamping if not creamed well. Add flour gradually, one cup at a time – mixer may be used – and mix until well blended(do not overmix).

Option 1:  Press in 9” x 15” jelly roll pan. Stamp in rows with cookie stamp. Bake at 325°F for 35-40 minutes. Cut in squares when hot from the oven. Dough may also be rolled and cut in squares or with round cutter and stamped.

Option 2:  Roll into one-inch balls, and place on ungreased cookie sheet. Stamp with warm cookie stamp. Bake at 350°F for 15 to 20 minutes or until very lightly browned, but not brown on top.

Adapted from Eleanor Rycraft's original recipe in the 1968 Rycraft recipe booklet.

Your comments on this recipe:

2/12/12 Form:  Comment on a Recipe
Recipe:  Rycraft Cookie Stamp Shortbread, with my own adjustments

3 or 4 tries before I got it to work for me and, at an altitude of 6,500 feet, I preheated the oven to 350 degree F, then lowered to to 325 degrees when I put in the cookies.

#374 – Moose,     #1022 – PIne Cone

It took some trial and error to get these cookies to come out the way I liked them, but it was worth the effort. I odified the recipe by using less butter (1 1/4 cups), adding 1 tsp gluten, and 3 TBSP ice water. I found that the impressions came out clearer when the dough was only cool, not cold. This way, there were no "lumps," and the dough ball was uniformly smooth. I used a dab of vegetable oil on the stamp and brushed it into the crevices with a new dry toothbrush, then wiped with a paper towel to remove any excess. You need to slowly and gently lift the stamp while holding down the edge of the cookie. Works every time!

In order to turn these into Valentines, I used a heart-shaped cookie cutter after stamping. To paint, I dissolved Wilton Color Dust in a drop or two of vodka, and used a very small natural bristle paint brush. With good lighting, a stady hand, and some practice, you'll get it right!

Hope you like these. I have gotten rave reviews from my recipients. Can't wait to order more stamps for Easter.

Denise A
Park City, Utah

2/22/13 Form:  Cookie Photo Submissions

Recipe:  Mrs. Rycraft's Cookie Stamp Shortbread  –  #447 – Sand Dollar


Second time I have tried to make these. I added 2 teaspoons of Vanilla Paste instead of vanilla extract.  The flecks of vanilla bean remind me of grains of sand. I used a stamp dipped in sugar. I was so excited to come across your stamp. I have had this idea for several months just waiting for a cookie stamp. I use these cookies for gifts and fmaily treats.

Elizabeth A   Katy, Texas

3/3/13 Reply to Comment

Dear Tamara,

Thank you for your comments on the recipe. I am so sorry you had so much trouble, but at least the cookies taste good, even when the design melts away in the oven. This has become a problem in the last 15 years or so as we've seen so many changes to butters and flours, which changes the way cookies turn out... also altitude, humidity, room temperature, etc. are also factors. Baking is not as easy as other kinds of cooking, I understand.

Anyway, here is a link to a website that I found in January with photos of cookies they made with the same design...

and I can't find the recipe they used. Perhaps you can email them.

We have many recipes on the website, and some are more popular than others. One of those is the almond butter cookie:*almond_butter_cookies

This recipe for Carolina Stamped Shortbread is popular with one of our cookie artists, Peggy Aiken, who paints her cookies with Luster Dust:

Here is the page for the Irish cookies on our Home Page:

Well, I hope this helps. Pleaes feel free to call us toll free at 1-800-479-2723 if you want to ask Robin any questions, or please look at our website for recipe tips.

Best regards,

Carol Rycraft


2/28/13 Form:  Comment on a Recipe

Recipe:  Mrs. Rycraft's Cookie Stamp Shortbread

The dough would not hold together - it flaked apart & would not roll into a ball. What did I do wrong? I would love some tip -- I tried it twice & had to throw it out both times.

Tamara S
Santa Barbara, California

3/20/14 Form: Comment on a Recipe

Recipe:">Mrs Rycraft's Cookie Stamp Shortbread

Loved the taste of the cookies, but the design did not come out well. I was not happy with the results. I have 2 jelly roll pans, but neither are 9x15, one is slightly larger, the other slightly smaller. Which one should I use? Also, the dough was so dry and crumbly. I had to really push it into the pan, so when I went to stamp, there was not really any give left in the dough, and the design did not come out well. How can I make the design come out better?

My evaluation of this recipe: Good.

Additional comments:  Flavor is great! and I will definitely make again. Love the ease of it, but I want a square cookie with a crisp design. Will test the recipe again.

Kathleen L
Amesbury, Massachusetts

4/2/14 Reply

Dear Kathleen,

Thank you for the Comment on a Recipe form you submitted on March 20th. I apologize for not getting back to you sooner.

I am sorry you have had difficulty with the designs melting away in the oven. That has become a common problem in the last 20 years or so as the flours, butters, and other products have changed significantly in content... so there are more variables involved which make baking a challenge. However, we have lots of comments and suggestions on these pages:

I think the most popular recipe by far is Robin's mom's Almond Butter Cookie recipe found in our recipe booklet:*almond_butter_cookies

I hope this helps.

Best regards,

Carol Rycraft

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