Almond Butter Cookies
1 cup butter or margarine
1/2 cup sugar
1 tsp almond extract
1/4 tsp salt
2 cups flour
Cream butter and sugar. Add extract. Add salt and flour and mix well. Chill dough. Form one inch balls. Stamp immediately with cookie stamp. Bake at 350 degrees for 12 to 15 minutes.
Unbelievable Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 tsp vanilla
1 egg
Mix all ingredients well. Form one inch balls and place on ungreased cookie sheet. Stamp with cookie stamp. Bake at 350 degrees for 10 to 12 minutes. (Unbelievable means this recipe has no flour.)
Fruit Jell-O Cookies
1/2 cup sugar
3/4 cup shortening
1 3 oz. pkg fruit-flavored Jell-o
2 eggs
1 tsp vanilla 2 1/2 cups flour
1 tsp baking powder
1 tsp salt
Mix first five ingredients. In separate bowl, combine dry ingredients and blend into first mixture. Roll into 1 inch balls and place on ungreased cookie sheet. Stamp with cookie stamp. Bake 6 to 8 minutes at 400 degrees.
Brown Sugar Shortbread
1 cup butter
3/4 cup brown sugar
2 1/4 cups flour
Cream butter and sugar thoroughly. Add flour. Beat at low speed until combined and well mixed. Form one inch balls. Place 2 inches apart on ungreased cookie sheet. Stamp with cookie stamp and bake at 350 degrees for 10 to 12 minutes.
Peanut Butter Crunchies
3/4 cup butter or margarine
3/4 cup peanut butter
1 egg
1 cup sugar
1/4 cup milk
3 cups flour
Beat butter and peanut butter until well mixed. Add sugar and egg. Add flour alternately with milk. Roll into one inch balls. Stamp with cookie stamp. Bake at 350 degrees for 10 to 15 minutes.
Melting Moments
1/2 cup cornstarch
1/2 cup powdered sugar
1 cup sifted flour
3/4 cup butter or margarine
Stir together cornstarch, sugar, and flour in a bowl. Mix in butter or margarine to form a soft dough. Chill about 1 hour. Form into one inch balls and roll in granulated sugar. Stamp immediately with cookie stamp. Bake at 350 degrees for 20 to 25 minutes.
Cookie Stamp Shortbread
1 1/2 cups butter
3/4 cup sugar
4 cups flour
Cream butter and sugar thoroughly. This is important as the dough can flake off when stamping if not creamed well. Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix. Roll into one-inch balls, and place on ungreased cookie sheet. Stamp with cookie stamp. Bake at 350 degrees for 15 to 20 minutes.
Cream Cheese Candy
3 oz. cream cheese
1/2 tsp flavoring (your choice)
2 1/2 cups powdered sugar, sifted
Food coloring as desired
Cream the cheese. Add 1 c. powdered sugar, flavoring, & food coloring. Continue to add powdered sugar until mixture is stiff enough to knead. Roll into one inch balls. Place on cookie sheet lined with waxed paper. Stamp. Refrigerate to set. For a chocolate candy, add 3 tsp cocoa to the recipe with either vanilla or peppermint to flavor and use no food coloring. Refrigerate or freeze until needed.
Basic Clay Casting Instructions
Creative Paperclay or other clay (preferably non toxic)
Flour or baby powder
Paint brush
1 or more stamps
Rolling pin
Waxed paper
Sharp knife or cookie cutter
Drying rack
Sandpaper or emery board
Optional: primer, paint, varnish
Using a small piece of clay (keep unused clay in a zip-lock bag), roll clay out between 2 pcs of waxed paper to 1/8 inch thick, or form it into a small ball. Then use brush to apply flour lightly to both stamp and clay. Stamp the clay with enough pressure to get all of the design details into the clay. Smooth out the circle around the design with damp fingertip. Cut with cookie cutter or knife to desired shape. Poke hole for hanger. Air day 1-6 hrs on rack for even drying. Sand rough edges. Apply thin coat of primer to dry casting. Let dry. Apply thin coat of paint. Let dry. Apply thin coat of varnish for durability. If applying casting to wood, do this while clay is still wet.
