Stamped Cookies #40 from Constellation Inspiration

Stamped Cookies #40 - made dough June 7, 2024 from Constellation Inspiration

227 grams (1 cup) unsalted butter, room temperature

115 grams (1 cup) powdered sugar

1 tablespoon vanilla extract

260grams (2 cups + 3 tablespoons) all-purpose flour

1/2 teaspoon salt

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, powdered sugar and vanilla at medium speed until combined and fluffy, 1-2 minutes.
2. Add flour and salt; mix on low speed until just combined.
3. Place dough atop a large piece of parchment paper and cover with another large piece of parchment paper. Roll dough to an even thickness, 1/4-1/3" thick. Refrigerate for 10-15 minutes.
4. Remove dough from refrigerate and lift off the top piece of parchment paper. Stamp and cut out cookies. Cover and freeze stamped cookies for at least 30 minutes.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space frozen stamped cookies. Bake 12-14 minutes or until lightly golden brown. Remove from oven and let rest on baking sheet for several minutes before transferring to wire rack to cool completely.

This is the third of three recipes I made for dessert for Ronald McDonald House and the second one for stamped cookies that I dropped off last week. 

This dough was harder to work with than the other one as it softened quickly. It was 90-degree weather when I made it so I had to chill it a few times between rolling out and stamping to be able to get decent stamped impressions. 

This also didn't hold some of the finer details in the stamps, both because the dough was too soft when I tried stamping and also because more of the smaller details baked out or blurred during baking.

However, despite all that, these were delicious. More of a regular butter cookie rather than shortbread. The butter flavor was more prominent and the bite was soft but chewy, like a good butter cookie, rather than the crisp snap of a shortbread. I liked both stamped cookie recipes but for a good butter cookie, I have to give the nod to this one. I need to make this again once the weather cools and see if I can get the stamped impressions to hold better.