In this post:

Recipe of Shortbread Stamped Cookies
List of Ingredients
Instruction
Icing for Decoration
Raw Egg White and Salmonella

Shortbread stamped cookies are amazing as is as a solo, as a decoration for a cake. Typically, I use one batch of dough to bake cookies to put in a box and a few special cookies to decorate a cake or the rim of a teacup.

These cookies recipe is great because of its dough. Its very flexible, holds its shape well and does not blur in the oven: 3 mm plunger parts will remain 3 mm after baking. The dough can be stored in the refrigerator for several days: it can be very convenient to knead a double batch and then bake cookies from it a little at a time every day.

---

Shortbread Stamped Cookies

amazing both solo and as decoration

---

Ingredients

Dough

200 g softened butter
150 g powdered sugar
1 egg
390 g all purpose flour
a pinch of salt

Icing

1 egg white
200 g powdered sugar
1/2 tsp lemon juice
2-3 tbsp lemon juice for

Method

Making Cookies

1. Preheat oven to 190 °C.

2. Grind butter and icing sugar with a help of table spoon until smooth and homogeneous.

3. Add egg and bring the mixture to a homogeneous state again.

4. At last add sifted flour mixed well with salt.

5. Knead a smooth and homogeneous dough, then wrap it in plastic wrap, and place it in the refrigerator overnight.

6. Lay out a sheet of parchment paper. Roll out the dough on the parchment to a thickness of 3 mm. Use a rolling pin or cookie cutters to create a design on the dough. Then, use cookie cutters to cut out the shapes. Trim off any excess dough and knead it with the remaining dough until smooth. Repeat the process.

TIP: To roll out the dough to an even thickness across the entire surface, it’s convenient to use guides — metal or wooden strips that are 3 mm thick.

7. Bake cookies for 8-9 minutes until the edges are browned. Please refer to your oven’s specifications to adjust the baking time correctly.

8. Decorate cookies with icing (see below).

Making Icing for decoration Shortbread Stamped Cookies

1. For icing sift well powdered sugar.

2. Then add egg white and beat the mixture for 3-4 minutes.

3. At last add lemon juice. The amount of lemon juice depends on the consistency of the icing you need. The icing, which is used to connect the cookie parts together, is already ready.

4. To get icing, which is used to create contours, add 1 tbsp lemon juice or a little more. Add a little at a time, stirring the mixture thoroughly each time and monitoring the consistency: you should get icing that slowly flows from the mixer beaters.

5. To get the icing that is used to fill the outline, add a little more juice. The icing should drain easily from the whisks, and the consistency will be slightly thicker than condensed milk.

Store the icing in a tightly sealed container. I like to transfer the icing directly to a small container and use it as needed. Icing made with fresh egg whites will keep for 1-2 days.

Raw Egg White and Salmonella

In Finland, due to a strict national Salmonella Control Programme since the 1990s, raw eggs are generally considered safe, even for raw consumption, as Salmonella is practically eliminated from poultry production. Finland has a “zero tolerance” policy, with comprehensive testing and measures like the Nurmi Concept to keep flocks free of the bacteria, earning special EU guarantees. While extremely rare recalls can occur, the overall risk from standard Finnish eggs is very low, though vigilance is always advised.

So to eliminate the risk of salmonella contamination when using raw eggs, use pasteurized eggs or pasteurized eggs or egg products.