camomile & honey cupcake, honey frosting, fondant flowers & stamped honey cookie winnie the pooh topper.
I'm still playing with my "new toys" from yesterdays post. The first batch of stamped cookies I made last week weren't successful; I "lost" the faces, they slowly faded away on baking. Now I have that problem sorted out by reducing the baking powder and by chilling the stamped cookies in the freezer before baking.
Making stamped cookies; I've adapted my cookies from a Martha Stewart recipe for sugar cookies, but you could use your favourite sugar cookie recipe and reduce or even omit the baking powder.
Stamped Honey Sugar Cookies
Makes about 40
Ingredients
• 2 cups sifted plain flour (all-purpose) flour
• 1/4 teaspoon baking powder
• 1 tablespoon of *honey
• 1/2 cup butter
• 1 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
Method
1. In a large bowl, sift together flour and baking powder. Set aside.
2. In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until fluffy, about 3 minutes. Add egg & honey beat until smooth, 1 minute.
3. Add reserved flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic, and refrigerate for about 45 minutes.
4. Position two racks in oven; preheat oven to 160 celsius (325 degrees). Line two baking trays with baking paper or a non-stick baking mat; set aside.
5. On a well-floured work surface, roll out chilled dough to 0.3 cm (1/8 inch) thick. If using a 2 piece cutters like mine, cut out the outline shape. With a metal spatula, transfer whole cookies to the prepared baking trays. Stamp each cookie, with enough pressure to create a fairly deep imprint. If using a one piece stamp/cutter, press and cut your shapes and transfer cookies to prepared baking trays.
6. Transfer baking tray to the freezer, and chill until cookie dough is firm, about 15 minutes. Place the baking tray in the oven, and bake cookies for 6 to 8 minutes.
7. Let the cookies cool on the baking sheet for about 3 minutes, and then use a metal spatula to transfer them to a wire rack to cool completely. Cookies will keep at room temperature in an airtight container for up to 5 days.
* If using your cookies as cupcake toppers, frost your cupcakes as per usual and just before serving add your cookie toppers.
*I used honey in these cookies, when you are baking with honey you will notice your baked goods will brown more quickly... keep an eye on them, particularly if your stamped cookie has small protruding parts like ears.
Happy Baking :)
P.S Thank you Angela!!! I love these cutters!
Thursday, June 17, 2010 at 1:57PM 
