Stamped Sugar Cookies

I barely ever watch TV and if I do The Food Network is the only channel to my heart. The other month however, I watched Lady Gaga’s documentary on MTV. It was actually pretty interesting– well, interesting enough to keep me from switching to channel 52.

Anyhoo, one part of the documentary showed that Lady Gaga always slept with a notepad beside her bed, because often times her song lyrics came to her in her dreams.

How cool is that!? I don’t even remember half my dreams.

However, the other night, I too had a Lady Gaga moment.  I sporadically jumped out of bed, grabbed a pen and wrote STAMP COOKIES in my journal and then fell back to sleep.

The next morning I got to work. I stamped away. All day.

And after much experimentation, I discovered that “stamping” works best on either sugar cookies or shortbread.

 Rolled Sugar Cookies
Adapted from : Jill Saunders
(yeilds 24 cookies)

3/4 cup butter, softened
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Now the fun part! Stamp your cookies– either bare or use food coloring as ink.
  4. Bake 6 to 8 minutes in preheated oven. Cool completely.

Stamping is kind of therapeutic. So stamp away my friends. Stamp your worries away.

-R x
p.s should I get a patent on this !?

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