These sugar cookies / roll out cookies hold their shape and stamp really well... and taste delicious!
- 3 ½ cups Plain Flour
- 1 cup of Salted Butter, softened to room temperature and roughly chopped
- 1 ½ cups Icing Sugar
- 1 teaspoon of Vanilla Essence
- ½ teaspoon of Almond Essence (optional)
- 1 Large Egg
- Line a large tray with baking paper
- In a large bowl, sift icing sugar and add butter. Cream with an electric beater until light and fluffy.
- In a separate bowl, mix egg, vanilla essence and almond essence. Add to the creamed sugar mixture and mix to combine.
- Add one cup of the plain flour to the butter/sugar mix. Stir to combine. Continue to add in sifted flour one cup at a time and stir until the mixture combines and forms a dough.
- Place the dough on a lightly floured, large oven tray lined with non greased baking paper. Roll out dough to about 60mm (¼ inch) thick. Chill in fridge for 10 minutes.**
- After chilling, remove the dough from the fridge. Dust the cookie stamp lightly with flour, tap off any excess, press firmly onto the dough and remove. Continue until you have stamped all of the dough, leaving room for cutting out the cookies.
- Place the tray of dough back into the fridge and leave for at least 2 hours, preferably overnight. This will help the design to "set" before baking.
- After chilling, use a cookie cutter to cut out the stamped cookies. Carefully remove the excess cookie dough.
- Bake cookies in a 160°C oven for approximately 10 minutes or until cookies are cooked through. Allow to cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
Optional: Making fondant covered cookies
** If you are making fondant cookies instead of stamping directly onto the cookie, skip step 6 and move straight to step 7.
10. Roll out fondant very thinly, and press the stamp into the fondant evenly. Use the same cookie cutter you used for the cookie to cut out the fondant. Allow the fondant to dry slightly (for at least 20-30 minutes).
11. Boil some water and allow to cool slightly, and mix in 2 tablespoons of icing sugar. Using a pastry brush, paint the sugar mix on the back of the stamped fondant and press carefully onto your cookie, being careful to centre it. Apply a small amount of pressure over the fondant to ensure it adheres properly.