Stamping Tiles

Brown Bag
Cookie Stamping Tiles

qUANTITIES ARE VERY LIMITED!

These tile sets provide 4 different, related designs sculpt into
durable ceramic tiles, for pressing out remarkable cookies quickly easily.
They come in their own charming little wooden carrier.
Each tiles as a "positive" image on the back, and a "negative" image
on the front - the side that decorates the cookie dough.
The tiles measure 3" X 3 1/2" the carriers are 5 1/8" X 3 1/2" X 5".

Cookie Stamping Instructions and Recipes

Very lightly oil the side of the Cookie Tiles that have the recessed images. Wipe away as much oil as possible with a paper towel. Dust with flour, then tap the tiles to remove excess. You will need to re-flour the Tiles each time you press a cookie, but not re-oil them.

Make a batch of dough and chill for 10-15 minutes. Roll it into little logs 3" long and about 3/4" in diameter. Place 4" apart on an ungreased baking sheet. Evenly press a prepared Tile onto each piece of dough. Extra dough will squeeze out from under the Tile. Leaving the Tile in place, cut away the extra dough, pressing straight down with a small, sharp knife along the straight edges, and gently cutting around the curved top. Lift off the Tile.

Bake the cookies at 350° until nicely browned - start checking after 10 minutes.

Wash your Cookie Tiles in the dishwasher or in a pan of hot, sudsy water, using a vegetable brush to remove any dough. Dry the Tiles before returning them to their Caddy.

Sugar/Chocolate Cookies

1/2 cup butter -softened
3/4 cup sugar
1 egg ("medium" or "large")
1 Tbs milk or cream
1/4 tsp salt
1 tsp vanilla extract
2 cups flour (scoop from bag, then level)

Thoroughly cream butter and sugar by hand or with a mixer at slowest speed. Beat in egg, milk or cream and vanilla. In a separate bowl, mix flour and salt and add to butter mixture. Knead for a minute. Form and bake the cookies as directed in the Stamping Instructions.
For Chocolate Cookies - Add 1/3 cut unsweetened cocoa to the sugar.
Yield: 12-14 cookies

Ice Cream Sandwiches

Make a batch of cookies using your
Cookie Tiles. If you want the front and back of your ice cream sandwiches to be the same, be sure to bake an even number of each design.

Place ice cream in the refrigerator to soften for about half and hour. It mustn't be allowed to get mushy, though it still needs to be soft enough to spread. Spread a 3/8" layer of ice cream on the back of a cookie. Top with another cookie and gently press down so the top cookie sticks to the ice cream. Wrap each sandwich in waxed paper and return to the freezer for at least two hours.

Gingered Lemon Cookies

1/2 cup butter
1/2 cup packed brown sugar
1 egg ("medium" or "large")
1 Tbs lemon zest, grated fine
1 Tbs lemon juice
1/4 tsp salt
1 tsp powdered ginger
2 cups flour (scoop from bag, then level).

Thoroughly cream butter and sugar by hand or with amixer at slowest speed. Beat in egg, lemon zest and juice. Mix dry ingredients together in a separate bowl, then add to the butter mixture. Knead for a minute. Form and bake the cookies as directed in the Stamping Instructions.
Yield: 12-14 cookies