Brown Sugar Cookies with Nordic Ware Cookie Stamps – it’s so easy to make and pretty as well.
1 cup room temperature unsalted butter
1 cup packed brown Demerara sugar
1 large egg
1 tsp lemon extract
2 2/3 cups flour
1 tsp baking powder
½ tsp salt
Preheat oven to 350F.
Cream butter and sugar with electric mixer at medium speed until fluffy.
Beat in egg and lemon extract.
In a separate bowl, combine flour, baking powder, and salt.
Add flour mixture to batter slowly.
Turn out dough on surface and knead until smooth. Or you can add the dough hook to your mixer and knead the mixture, which to me worked perfectly
Roll into golf-ball sized ball.
Refrigerate a minimum of 2-3 hours. I left mine overnight in the fridge on the baking tray lined with parchment paper, and took it out in the morning to reach room temperature.
Now drizzle a very small amount of flour on the ball, dip your stamp in flour and press your pattern on the cookie.
Original source: .nordicware.com
Mofidied, prepared, tried and tested by: Es Slabs
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