Hearts & Pumpkins & Snowflakes

I have learned over the years that I am not a baker.  I can do basic stuff – especially if there’s a mix involved – but anything fancy, and I’m out.  I impressed myself with the lava cakes I made last Valentine’s Day, but for the most part, the things I bake taste fine but look a little odd.

Years ago, Mike & I decided to save some money, so I opted to bake cakes, cookies and little treats for church friends and neighbors at Christmas.  Sadly, we spent more that year, because not only did the treats not look fit to give away, but we had to spend extra money getting something at the last minute for the friends who would have gotten my baked goods.  On the plus side, the boys and Mike had an extremely tasty Christmas.

About 100 pans of brownies and 50 batches of cookies later, I’ve realized that I’m just impatient.  When the recipe says, “Let it cool in pan for 2 minutes,” you really need to do that.

So it was with a little hesitation that I embarked on my latest venture – the cookies.  Stampin’ Up!® has these cute little cookie stamps for sale through January 3, 2012 (item 125152, $16.95).  I bought some – most because Rachel wanted them – and decided to give them a try.  Here’s what they look like.  You get three stamps and a handle, plus tips and recipes.  The stamps are top rack dishwasher safe; the handle should be washed by hand since it’s wood.

You’re not supposed to use them with prepared mixes and dough.  I did last night, just because I always have to find things out for myself, and they work okay if you stamp the cookie after it’s baked, right when it comes out of the oven.  Today, though, I used the “Sugared Shortbread Cookie” recipe that comes with the stamps.  There’s also a sugar cookie recipe, but it calls for eggs.  I didn’t want to improvise too much on my first try, and I had promised Jon some vegan cookies.  So shortbread it was.  I used a vegan “butter-like spread” instead of butter.  I was a little concerned that it wouldn’t work really well, but it seems to be fine.  The recipe also calls for cornstarch, so I was able to use some of the cornstarch I bought when Mike & I got married.  OK, it’s not that old.  But I’m not sure when I bought it.  Really – how often does one use cornstarch?  And does it go bad?  Hope not, because some of the cookies have been eaten already.  I’ll let you know if there are adverse effects.

Here are my cookies.  The heart stamp is the hardest to use, because dough got stuck in the heart outline.  If you dip it in sugar between stamping, though, you shouldn’t have that problem.  The snowflake was the easiest to use.

Click on photo to view larger image.

The ones on the bottom row that look like the Cowardly Lion are jack o lanterns.   I think I’ll probably be using the snowflakes the most.  And, of course, you can always add colored sugar to decorate them.  Oh – and in case you’re wondering, the recipe makes more than 9.  It says it makes 16, but I got 18 out of it.

I managed to save a few for Jonny and some for the meeting tonight.  I thought about putting them in the dishwasher, because several people in this house don’t know how to open the dishwasher door.  I figured they’d be safe there.

Thanks for stopping by!  To purchase your cookie stamps, visit my web site or contact me to place an order.