Vanilla Sugar Cookies (stamped recipe 5)

Vanilla Sugar Cookies - made June 26, 2021 from Nordic Ware

I'm going to start off by reminding everyone, including myself, that I am still obsessed with cookie stamps. If you recall, I've been trying out different recipes that will hold the stamped or embossed impressions. Starting with recipe 1 with an embossed rolling pin, a less successful recipe 2 with both embossed rolling pins and cookie stamps, recipe 3 with mooncake molds (my favorite to date), and recipe 4 with fewer ingredients but still not quite holding the impressions as well. 

Let me introduce you to recipe 5. This recipe is from Nordic Ware, the family-owned, made-in-the-USA clever company who also publishes recipes to use their wares on. And I'm going to rightly say "cheers!" to whoever developed this recipe for them. It was delicious as only a good butter cookie made with quality butter can be. In fact, this might have just unseated recipe 3 as my favorite.

As you can see from the "before" baking and "after" baking pictures, it kept the impressions from the cookie stamps pretty well. It helps that the cookie stamps are a good size without a lot of intricate, small details but even so, this is a good recipe for stamping and keeping the impressions.

The cookie stamps are a bit pricey but they're made in the USA and I believe in putting my money (and their cookies) where my mouth is so I'll spend a bit more for a quality product that's made "locally".

1 cup unsalted butter

1 cup packed brown sugar

1 large egg

1 teaspoon vanilla

2 2/3 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1. Cream butter and brown sugar together until fluffy and well combined, 2-3 minutes. Beat in egg and vanilla until just combined.
2. In a separate bowl, combine flour, baking powder and salt. Add dry ingredients to butter mixture in two additions, mixing until just combined after each addition. Cover and refrigerate for 30-45 minutes.
3. Portion chilled dough into dough balls, roll each in granulated sugar and press with cookie stamp(s). Cover and chill or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space stamped cookies. Bake 10-12 minutes or until edges are set and light golden brown. Let rest on baking sheets for several minutes then transfer to wire cooling rack to cool completely.