Several friends recently helped me out with a photo shoot for Dale’s Fried Pies, the mobile pie stand I’m about to launch. To thank them, I busted out the Letterpress Cookie Cutter Stamps that my sister got me for Christmas last year and made them shortbread cookies that spelled “Merci!” (mostly because it’s fewer letters than “Thank You!”). It’s a cute, inexpensive way to say thanks.
Letterpress Shortbread Cookies
(makes at least 2 dozen cookies)
- 3 cups flour
- 1 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 2 Tbsp lemon juice
Combine flour, salt, butter, and sugar in a bowl. Mix with your fingers until it forms flaky crumbs and lumps. Mix in the egg and vanilla extract. Continue to mix until it clumps; at first it may seem very dry. Shape into two balls, flatten into disks, wrap in plastic, refrigerate at least 30 minutes
Pre-heat oven to 350°F.
Let the dough sit at room temperature for 5-10 minutes before attempting to work with it. Roll out a disk, one at a time, between two sheets of parchment paper (or wax paper), to your desired thickness (I’d recommend at least 1/4 inch to allow for proper stamping).
Remove one sheet of parchment paper, dust rolled dough with flour. Put parchment paper back, flip over, and dust other side with flour. Cut and stamp your cookies.
Bake at 350°F for 8-14 minutes, depending on the thickness of the cookies, until the edges are just slightly golden brown. Remove from oven. Let cool on a rack for 10 minutes.
For more recipes like this one, check out the Domesticity Page.