Christmas Custom Cookie Stamp Personalized Cookie and Fondant Embosser 3″ Holiday craft fondant clay

Custom Cookie Stamp Personalized Cookie and Fondant Embosser

SIZE: 3"

Wash with dish soap and warm water and dry with a towel.

Our cutters are made from food-safe PETG and PLA plastic.

**Please DO NOT put these in the dishwasher since it will likely warp the plastic.
This product is NOT dishwasher safe.

HAND WASH ONLY WITH COLD WATER AND DRY IMMEDIATELY AFTER. Prolonged exposure to moisture and direct heat/sunlight should be avoided.

The color of your cutter/Stamp may vary.

ESSENTIAL TIPS:
For easy release of dough, remember to coat the cutter with icing sugar/ flour before cutting

Use non-raising dough recipe to get the best looking cookie!

Cookie cutters for cookie dough, fondant, craft clay, biscuit dough, etc.

Vanilla Sugar Cookies Recipe
Ingredients

250g Unsalted butter (9oz)
200g Granulated Sugar (7oz)
1 Large Egg
2 Teaspoons of Vanilla Extract
450g Plain Flour (1lb)

Steps

For best results, mix ingredients at room temperature. Prep and baking time: 20 minutes.
Chill time: 1.5 hours.

Mix softened butter and sugar until mixture is smooth.
Add the egg and vanilla extract into the mixture and beat to combine.
Add half of the flour and mix well. Then add the rest of the flour, mix and knead until you have
a soft dough mixture.
Split the dough equally in two and chill in the fridge for 1 hour.
Once chilled, roll out your dough onto baking paper to 5mm thickness and cut out your designs.
Use a small amount of flour to dust over the dough surface, cutter and rolling pin. For best results
further chill for half an hour before baking.
Bake at 170C for 10 minutes. Leave to chill before decorating and serving.

Essential tips for your stamp and Cookie Cutters:

Coat your cutter in flour for extra assistance when cutting your dough. If your dough is getting stuck
in the cutter, you may need to chill it in the fridge or roll it out thinner. Our cutters are designed for dough
that is 5mm thick.
If your dough becomes too dry and cracks when rolling out, you can add a splash of milk or water.
Avoid using raising agents in your mixtures and stick to plain flour over self-raising flour.
To avoid misshapen cookies, roll out your dough straight onto ready prepared baking paper and pull the
excess dough away from the cut shapes.
To clean your stamps and cookie cutters, you can soak them in warm soapy water.