Wash in warm soapy water, dry and then season your cookie stamps before using
them each time by brushing them with cooking
oil. A toothbrush is ideal for this. Do not use
butter toseason the stamps as it will turn rancid
The stamp works best if the ball of
dough is stamped after rolling it in sugar. You
may also want to dip the stamp in sugar for a
better release from the dough. Be sure to brush
off any particles of dough from the stamp before
using it again.
You may also want to experiment with the type and brand of flour
you use, as flours vary and may affect the dough’s
texture and ability to hold the stamp designs. If
the design stamps well but disappears whenbaked, add a little more flour to the dough. You may find you
prefer to use more flour than is called for in our
recipes. You may also find that bread flour
holds the designs better because it has more gluten. You may also add gluten (found in the grocery store) to your recipe to give more body to the dough and hold the design during baking.
Adjustments in baking time and temperature:
...if cookies are too brown on the outside and not done on the inside, lower your oven temperature and increase the baking time.
...thin cookies bake quicker than thick cookies; adjust baking temperature and time accordingly.
...when using more than one cookie sheet, rotate the sheets on the oven racks half way through the baking cycle.
Lightly beaten egg white may be tinted with food coloring and painted on the cookie with a brush immediately after the cookies come out of the oven. Photo above: GooseHill Farms' secret recipe combined cornstarch and confectioner's (powdered)sugar with powdered egg whites and food coloring or Luster Dust® to create the beautiful cookies shown in this gift box.
If your recipe calls for creaming the butter
and sugar, be sure not to overcream,
as this may introduce excess air into the
batter which can cause the imprinted
design to “melt away” somewhat during
baking. High-speed mixers may cream
too fast – try turning it to the slowest
speed or else cream by hand.
Experiment with your own cookie
recipes. You may want to avoid any
leavening agent, which means recipes
that contain eggs, baking powder or
baking soda, as the design tends to
disappear when the cookie rises.
Be sure to use “homogenized”
peanut butter rather than
the natural types that separate in the
jar (the oil rises to the top and
it has to be stirred).
When finished stamping your cookies, clean the face of your stamps with
hot soapy water and a soft brush to remove all
traces of butter, then rinse and dry. Your cookie
stamps may be hand-washed like any ceramic dish.
Let themdrythoroughly and store in a sealed
container or in aRycraft display board.
To paint your cookies after they are cooled, try mixing food coloring with water and powdered (confectioners) sugar, then painting with a paintbrush. Or try Luster Dust® (see Luster Dust Cookies below). You can also melt your favorite chocolate in the top of a double boiler (over boiling water to melt it slowly without burning it), and use a paintbrush to apply
it to the design like paint.