This past month, I received a special surprise from my very long-time and dear friend, Monique of La Table de Nana. It was a beautiful, wooden rolling pin engraving with the name of my blog. You can visit Monique's post here to find out more about the artist and the lovely variety of engraved rolling pins. They are the perfect gift for a friend or family member who enjoys baking!
Monique and I have been cyber friends for many years going WAY back to the GardenWeb forum (2002?) that is now owned by Houzz and then, at Gardenbuddies. Over the years, we discovered that we share many of the same interests, which not only included gardening, but also art, painting, cooking and baking. We have also found similarities in our lives...husbands whose first names start with 'J' who both enjoyed golf. We both have two daughters and we both have three grandsons from one of our daughters, whom we adore.
Monique suggested a recipe to use and very good instructions, however, I failed at my first attempt and asked for a little more help. Monique went above and beyond the call of duty and sent a sample of her dough for consistency and a cookie from Canada just so I could see how it should look and feel! Isn't she amazing?
With her help, I was able to create the perfect stamped cookies! We won't mention the batch I burned because I forgot to set my timer :(
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Perfect Stamped or Rolling Pin CookiesPrintable Recipe
Adapted from: https://latabledenana.blogspot.com/2017/03/oh-goody.html and,
This is a halved recipe which makes about a dozen cookies, depending on size.
I recommend using a digital scale set to grams for the perfect consistency.
Butter - 80 grams (just shy of 6 tablespoons)
Brown Sugar, 60 grams (about 1/2 cup)
Flour, 125 grams, (a generous 3/4 cup)
Almond Flour, 50 grams (about 1/4 cup or so)
Lemon Zest from 1 organic lemon
Pinch of salt
Place the brown sugar and butter in the bowl of a a food processor and give it a few pulses until combined. Add the flour, almond flour, lemon zest and pinch of salt and pulse until the dough begins to 'come together'.
Pour out the dough onto a work surface and knead until the dough feels like Play Doh. Wet your hands slightly, if necessary to bring the dough to this consistency.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Then, place dough on a lightly floured work surface, cover with the plastic wrap and roll into a rectangle.
Dust the surface of the dough with sufficient flour to cover. Spread over the dough with your hands.
Press or roll dough with cookie stamps or engraved rolling pin. Cut out shapes with round cutters or use a knife and ruler to make rectangles.
Place on parchment or silicone-lined baking sheet and refrigerate again for 20 minutes.
Meanwhile, preheat oven to 350F.
Bake for about 12-18 minutes, depending on your oven. Check early and then often toward the end of baking time. Remove when golden around the edges.
Cool and store for several days if you don't eat them all immediately.