Stamp Cookies (Edith's Sugar Cookies)
My sister Vicki, owner of Duo Home in Springfield, OH was having a kitchen event in her store. One of the pictures was her husband Tom, and store manager Jack holding these cookies. I was enthralled! She brought me a set of cookie stamps, and I am hooked. This recipe is from her mother-in-law, Edith Heaphey. My family fell in love with these cookies. Grandson Eli insisted I put it on my website immediately.
Ingredients
3/4 cup shortening*1 cup sugar
2 eggs
1/2 tsp lemon extract (I use 1 tsp almond instead)
2 tsps vanilla extract
2-1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
* Shortening makes a lighter, softer cookie. Butter will a slightly crispier cookie.
Instructions
Preheat oven to 400⁰Mix shortening, sugar, eggs, and extracts until smooth. Combine flour, baking powder, and salt in a bowl. Add the dry ingredients to the shortening mixture until dough is formed. Roll dough into large balls (golf ball sized*) and chill for at least one hour. Place about 8 balls on an ungreased cookie sheet pan. Firmly press the cookie stamp on the ball almost all the way down on the sheet pan. Cookies will be about 1/8" thick.Trim any excess dough.
Bake 6 -8 minutes.
Tips - 1. You can roll the dough to 1/8th thick and stamp the cookies. Re-use the left over dough.
2. Decorate the cookies any way you like: leave them plain, sprinkle with granulated sugar, colored sugar (I think sanding sugar works better than sprinkles), or glaze after they have cooled.