Shortbread Stamped Cookies

stamped shortbread cookies

Shortbread stamped cookies are amazing as is as a solo, as a decoration for a cake.

These cookies are great because of their 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.

Shortbread Stamped Cookies

amazing both solo and as decoration


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

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


  1. Preheat oven to 190 °C.

2. Grind butter and icing sugar until smooth, add egg, then flour with salt.3. Knead a homogeneous dough, wrap in foil and refrigerate for a few hours.

4. Roll out the dough 3-4 mm thick, cut the cookies with a cookie cutter and place on a sheet with baking paper.

5. Bake for 8-9 minutes until the edges are browned.

Icing for decoration

  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.

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