Remove 1/3 of the dough from the bowl. Roll it to 1/4-inch thickness. Dip the cutter into flour and stamp out shapes. Set them 2-inches apart on the ungreased sheets. 8. Bake the cookies for 7 to ...

I stumbled upon a King Arthur flour recipe for some maple ... what’s inarguably the best part of cookie stamping: banging stuff! After you stamp the dough, give a few rhythmic but solid thwacks ...

Beat in the flour and salt; the dough will be very ... Reroll the scraps, and stamp out more cookies, chilling the scraps between batches. About this recipe This chocolate shortbread recipe ...

For recipes that yield more than a dozen ... peel it away and discard (or reuse it for baking the cookies). Stamp out your cookies while the dough is still very cold. Use a small offset spatula ...

Imagine having one, very easy cookie dough recipe that not only makes buttery, sugary, chewy-crisp cookies, but also easily transforms into a variety of different treats from chocolate chip to ...

Nothing brings holiday joy like that first bite of your favorite Christmas cookie ... out dough ⅛ inch thick. Refrigerate until very firm, about 30 minutes, or freeze 10 minutes. Stamp out ...

I love this versatile cookie dough recipe because you can get so many flavors and cookies out of just one batch of dough. You can really customize the cookies to your tastes and make them whatever ...

And there’s no need to wait for the dough to chill before baking. Many cookie dough recipes require chilling before baking to prevent the cookies from spreading out. Since we use both baking ...