Step 1

Preheat oven to 350 degrees F.

Step 2

I use Reynolds parchment paper sheets on my cookie sheets and reuse them for all my batches that day.

Step 3

In your mixer bowl, cream butter and sugar until smooth, at least 2 minutes

Step 4

Beat in almond emulsion, vanilla extract and egg. Optional: add a couple drops of gel food coloring during this step.

Step 5

In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.

Step 6

Mix until thoroughly blended.

Step 7

I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. I make our cookies 1/4" thick and use my Joseph Joseph rolling pin which does the measuring for me – genius!

Step 8

I dip my stamp in loose flour and tap off the excess. I re-flour my stamp after every 2-3 cookies.

Step 9

Use wooden stamp to gently press down into the dough to create the design.

Step 10

Use a round cookie cutter to cut the dough and place on parchment-lined cookie sheet.

Step 11

Bake at 350 degrees for 7-8 minutes.

Step 12

Cool cookies on cookie sheet until firm enough to transfer to cooling rack.

Step 13

Roll dough into balls slightly larger than golf ball size.

Step 14

Roll dough balls in granulated sugar. Dip stamp in sugar.

Step 15

Using cookie stamp, center over ball and push down hard. Dough will squeeze out around stamp. Slowly lift/remove stamp.

Step 16

If dough sticks to stamp, use a lip of the dough to carefully peel the cookie dough off the stamp and place on cookie sheet.

Step 17

Trim any excess dough around the stamped design, using a circle cookie cutter or pen blade for baking.

Step 18

Bake at 350 for 11-12 minutes.

Step 19

Cool cookies on cookie sheet until firm enough to transfer to cooling rack.