The Joy of FRED Blog

Fred’s Tips for Successful Stamped Cookies

‎Posted March 20, 2013 in Fred in the Kitchen. Tagged with .

1. Roll just-mixed dough between two sheets of parchment paper before you chill it. Don't forget to dust it lightly with flour before rolling.

2. For a crisper cookie, roll dough to about 1/4". You may roll it up to 3/8", which some people find easier to work with. The cooking time will vary depending on the thickness.

3. Chill at least 30 minutes before cutting. It's easier to cut when it's cool, but you'll get a better impression when the dough has softened slightly.

4. Before cutting and stamping, pull the top sheet of parchment off and lightly dust the dough with flour. Replace the parchment; flip over and repeat.

5. To stamp cookies, dip both sides of the cutter into flour and tap off any excess. Using the stamp side, press it evenly into the dough until it is flush with the dough. Flip over the cutter, center it over the impression and press it down to cut out the shape. If the dough sticks to the cutter, just give it a couple taps — it should pop right out. Place on a Silpat*-lined cookie sheet and bake in the center of a preheated oven. Let cookies cool completely before decorating.

6. For best results, use Royal Icing to decorate — it hardens nicely and won't run off the cookie. You can purchase a mix at your local craft store. To decorate, pipe a fine line of Royal Icing around the edge of the letter, let it harden then fill the shape with more icing. Dry completely before stacking.

* All of the cookies in our Test Kitchen are baked on Silpats, which makes for a much more evenly baked cookie.

 

From Fred's Cookbook

LetterPressed Sugar Cookies
This recipe will make about 3 dozen Letterpress cookies — but go ahead and double it if you have something important to say!

1 cup unsalted butter

1 cup sugar

1 large egg
1 tsp. vanilla extract
1.5 tsp. baking powder

3 cups flour

1/2 tsp. salt

Preheat oven to 350 degrees. In a standing mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. In a separate bowl, whisk dry ingredients together. Add dry ingredients a little at a time to the butter mixture. Mix until flour is completely incorporated.

Split dough in half, and roll each half between two sheets of parchment paper to desired thickness, and chill for 30 minutes. Remove from refrigerator, and carefully lift off one sheet of parchment, then lightly dust the dough with flour. Replace the parchment, flip over and repeat.
Cut, stamp then bake on an ungreased cookie sheet for 8 to 10 minutes or until cookies begin brown around the edges. Leave plain or fill each letter with Royal Icing.

--


Whole Grain Cookies

1 1/2 cups butter
2 cups packed brown sugar
1 egg
1 cup whole wheat flour
3 cups all-purpose flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1 tsp. ginger
1/4 tsp. baking soda
1/2 tsp. salt

In a standing mixer cream butter and sugar. Add egg and beat until light and fluffy. In a separate bowl, whisk flour with spices, soda and salt. Slowly add to creamed mixture. Mix well. Divide dough in half. Lightly dust with flour, then flatten each half between two sheets of parchment paper and roll out to 1/4 inch thickness. Chill for 20 minutes. Slowly pull one sheet of parchment off and lightly flour dough. Put parchment back, flip over the dough and repeat. Cut out each Whole Grain cookie then flip OVER the cookie dough to imprint the wood grain texture.  Bake at 350 degrees for about 10 minutes, or until edges are slightly golden.

--

GingerDead Cookies

3 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
2 tsp. ground ginger
1/4 tsp. ground cloves
1 cup butter, softened
3/4 cup (packed) brown sugar
1 large egg
1/2 cup unsulfurized molasses (I used Grandma's brand)

Preheat oven to 325 degrees. Combine flour, soda, salt and spices. Whisk well to combine. In another large bowl, cream butter and sugar with electric mixer on medium speed for about 3 minutes. Scrape down sides of bowl and add egg and molasses. Beat on medium speed until smooth. Scrape down sides again and then add flour mixture. Mix on low speed just until combined.

Split dough in half or thirds, and roll each glob between two sheets of parchment paper to about 1/4 inch thickness, and chill for 30 minutes. Remove from refrigerator, and carefully lift off one sheet of parchment, then lightly dust the dough with flour. Replace the parchment, flip over and repeat.

Cut, stamp then bake on an ungreased cookie sheet for 12-14 minutes or until cookies begin brown around the edges. Leave plain or fill each cookie with Royal Icing.

--

Chocolate Munchstache Cookies

1 cup butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp. instant espresso dissolved into 2 tbsp. warm water (or 1tsp. strong brewed coffee)
1 tsp. vanilla extract
1/2 cup cocoa powder
3 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350 degrees. In a standing mixer, cream butter and sugars until light and fluffy. Add egg, espresso and vanilla. Mix well. In a separate bowl, whisk dry flour, cocoa powder, baking soda and salt together. Add dry ingredients about 1 cup a time to the butter mixture. Mix until flour is completely incorporated.

Split dough in two or three balls, and roll each half between two sheets of parchment paper to desired thickness, and chill for 30 minutes. Remove from refrigerator, and carefully lift off one sheet of parchment, then lightly dust the dough with flour. Replace the parchment, flip over and repeat.
Cut, stamp then bake on an ungreased cookie sheet for 7 to 10 minutes (depending on size) or until cookies begin brown around the edges. Decorate as desired.

p.s. The Cookie Countess baked hers a little thicker — and on a stick!

 

 

Comments

Alex, on 06/09/12

I recently purchased you gorgeous Letterpressed Cookie cutters but the recipe on the box and on the website seems to be missing some ingredient information. How much flour does the recipe use?
Feedback would be great as I would like to use the recipe in about 2 weeks time.
Cheers Alex

Fred, on 06/11/12

I apologize about the mistake on the box recipe - we’ve since corrected it on reprints! And you can see the perfect recipe right here on this blog. Our apologies to everybody who tried to use the recipe on the first edition of the boxes…

Roz Collier, on 06/17/12

Hi there,

You have, as stated, reprinted the Letterpress Stamp Cookies recipe on this blog, but the flour has once again been missed from the list of ingredients.
Could you please state how many cups of flour to use for the recipe?

Thank you.

Reply from Fred - sorry we goofed again! Please check the updated blog entry!

Anthea, on 06/19/12

I am also looking for the amended recipe but it is still not correct as states above, there is no mention of the amount of flour required in the sugar cookie recipe???  It’s not a common thing to make here in Australia.

Anthea, on 06/19/12

In the recipe above there is still no corrected recipe, no mention of how much ‘flour’ to use in the sugar cookies?!

Reply from Fred - SORRY!!! XXOOOXX Please check the revised entry on our blog!

Serena, on 06/23/12

I have completely enjoyed my Mounchstache cookie cutters. I have a couple thoughts I wanted to share.
1. The recipe doesn’t specify how thick to roll out the cookies. It talks about the Cookie Countess baked hers a little thicker…....than what? 
2. I tried going to the Cookie Countess’s website looking for her Munchstaches and couldn’t find them. If it is there, maybe a link to her site would be great!
3. My box did not come with a recipe on or in the box. Fortunately I had already found this site and the chocolate recipe before my box came so I knew where to look.
Thanks again for a fun cookie cutter.

Reply from Fred - thanks for the feedback. These are great suggestions. Please check our revised blog entry.

lynn Stewart, on 06/28/12

I just purchased your letter pressed cookie stamps and feel like a really big dummy but you have no instructions on how to use these and I have never done this before so…..how do you use these cutters? Thank you so much

reply from Fred - we’ve expanded and corrected our blog post. Hope this is helpful!

Viv, on 07/22/12

I to have just purchased the box of letter stamper cookie cutters, with the incorrect recipe, I just added 3 cups of flour as that seemed to fit in well with the amt of butter. The biscuits worked out well, but they rose too much and the imprint wasn’t fillable…any suggestions?

winsor, on 08/01/12

Hi Viv,

Double check the recipe above to make sure you’re using the correct one.

We recommend chilling the dough thoroughly before cutting — and be sure to make a deep impression with the letter. You can also pop the cut + pressed dough into the freezer for 5 minutes before baking.

If you’re having trouble filling the letter, try piping a thin line of royal icing around the perimeter of the letter first and once it’s dry, flood it with more icing.

Let us know how it goes. And be sure to post some pics on our Facebook page so we can see the final results.

Happy baking!

Sarah B, on 10/30/12

Hi,

I was wondering what the yield is for the Gingerdead Men recipe using the ThinkGeek cutters.

Thank you.

winsor, on 10/31/12

Hi Sarah,

All of our recipes will likely yield about 3 dozen normal sized cookies. (Keep in mind this is a scientific wild-@ss guess — we haven’t actually counted the number of cookies any of the recipes yielded.)  Gingerdead is a larger cutter, so you should expect at least a dozen cookies, probably a few more than that.

You can double any of these recipes — if you have extra dough, freeze it for later.

Good luck, and please report back!

Happy baking!

Marielle, on 03/26/13

Hi! I am loving your moustache cookie cutters! I just tried them this weekend. I used a friend’s recipe but now found yours; i will definitely need to try this one as well! Just wanted to share my enthusiasm with you guys, if you are curious, here is the result:

http://magicaldaydream.blogspot.nl/2013/03/moustache-cookies.html

sandra, on 05/20/13

what recipe do I use for Cursed Cookies?  I need an answer ASAP please.

2Shopper, on 06/13/13

Thanks for the awesome recipes! Will have to feature these on our 2shopper blog soon. Our readers will be thrilled to know they can have matching recipes for these beyond radical cookie cutters.

winsor, on 06/17/13

Hi Sandra,

Sorry for taking so long to reply.

All of our recipes found online are suitable for stamped cookies. They have all been tested for holding their shape — and for being super tasty.

Cheers! And happy baking!
F&F

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