Almond Shortbread Cookies for Nordic Ware Cookie Stamps

1⁄2 cup granulated sugar

1 cup unsalted butter, softened

1⁄2 tsp. almond extract

1⁄2 tsp. vanilla extract

2 1⁄4 cup all-purpose flour

2 Tbsp. cornstarch

1⁄2 tsp. salt

Powdered sugar in a shaker (for cookie stamps)

Heat oven to 350 degrees.

In large bowl combine granulated sugar and butter beating until fluffy. Add almond and vanilla extracts and blend thoroughly.

In small bowl, combine flour, cornstarch and salt. Slowly add to butter mixture until blended. Do not over beat or cookies will be tough.

Use Nordic Ware small size cookie scoop (about 1 Tbsp.) and scoop dough into balls. Place 3 inches apart on ungreased baking sheet. Generously sprinkle cookie stamp with powdered sugar then press firmly over dough ball to flatten. Re-sprinkle the cookie stamp each time it is pressed over dough.

Bake cookies 12-15 minutes or until edges are golden brown. Cool 2-3 minutes before removing from baking sheet to cooling rack. Decorate if desired when completely cool.

Store in tightly lidded container to keep crisp. Because this is a butter based cookie, the flavor is better the next day.

Makes about 18 cookies.

Important Cookie Stamp Tips for Customers:

Cookie Stamp dough is easy to measure with the Small Nordic Ware Cookie Scoop-one flattened scoop for each cookie.

Holiday Cut-Out and Pretty Pleated Cookie Stamps require more dough than the other stamps-one rounded scoop for each cookie using the Small Nordic Ware Cookie Scoop. This ensures shapes come out cleanly.

Form balls, place on prepared cookie sheet 1-2 in. apart depending on recipe and refrigerate 15 minutes.

Before using the cookie stamp, generously shake powdered sugar on it EVERY time you press an image.

Press stamp very firmly. If dough spreads beyond the press, wipe/scrape it away to give the cookie a clean edge or use a round cookie cutter to even out the edges.

Wiggle stamp handle back and forth gently to release the dough, then lift it off.

Any time the dough doesn't stick together easily, sprinkle with cold water.

Bake thoroughly for 12 to 15 minutes to prevent cookies from being soft in the middle.

Let cookies cool 4-5 minutes before removing from the pan. Cool completely on a rack.

DO NOT soak the stamps when you clean them because the wood handles may loosen. Use a brush to clean stamp design.