Shortbread Stamp Cookies
Ingredients:
1 cup vegan margerine
3/4 cup brown sugar
2 1/4 cup flour
Method:
1. Preheat oven to 177C (350 F).
2. Cream margerine and brown sugar.
3. Add in flour.
4. Mix until well-mixed.
5. Form 1" balls.
6. Roll in some extra sugar (optional).
7. Place on a cookie sheet about 2" apart and flatten with a fork (dipped in warm water) to about 1/4" thick.
8. Bake for 10-12 minutes at 177. (I have found this time bang on. Keep a close watch though).
I recently picked up some cherry blossom shaped vegetable cutters and I used them as cookie-cutters to make a cute treat for a friend's going away. Instead of flattening with a fork, I rolled the dough out and cut out two circles for each cookie. I then cut out the center of one with a cherry blossom cutter. I covered the bottom circle with strawberry jam and then placed the other one on top. If done when the cookies are still warm, they will stick together very well leaving a beautiful bright red cherry blossom in the center of your shortbread sandwich.
These cookies can also be rolled out and cut into fingers, or into a traditional scored pie shape.
