Shortbread Cookie Stamp Cookies
150g flour
100g butter
50g sugar
Cream butter and sugar, mix in flour. Knead til uniform and pliable. Let rest 30 minutes. Roll into 1" balls (for bison stamp) and stamp. Refrigerate 10 minutes or so. Bake at 325*F for 10-15 minutes, until just starting to darken.
I think I'd use 350*F next time. They were in the oven for nearly 30 minutes at 325*F, and I'm not certain that they shouldn't have been in a bit longer.
Yielded 14 bison cookies.
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