Dawn Grammer's Stamped
Butter Cookies with Chocolate
for a Baby Shower!
Dawn has been using this family recipe for over 20 years.
1 cookie stamp each of #494 – Baby Rattle, #493 – Baby Bottle and #220 – Rocking Horse Vegetable oil and small brush for seasoning stamps 1 cup butter softened 1 cup sugar 1 large egg 1 tsp vanilla 3 cups all-purpose flour
12 ounces chocolate chips
Sprinkles in colors of your choice
Cream butter and sugar. Beat in egg and vanilla. Add flour 1 cup at a time. Dough will be stiff. Do not chill dough. Roll dough in 1 1/2" balls. Place on cookie sheets lined with parchment paper. Stamp balls of dough with cookie stamps, pressing down using a gentle rocking motion. Dip stamps in flour between each use to prevent dough from sticking to the stamps. Bake at 350 degrees F. for 10-12 minutes or until lightly browned. Let cool 5 minutes on cookie sheet then remove to cooking rack. Cool cookies completely before icing backs of cookies with melted chocolate. Add sprinkles before chocolate dries. Let cool until chocolate is hardened. Makes 24- 30 cookies.