Nordic Ware Cookie Stamps | Holiday Yuletide

Delight your family and friends this holiday season with a set of 3 Holiday Yuletide Cookie Stamps by Nordic Ware! Each stamp is crafted from cast aluminum and has a red varnished, curved wooden handle for comfort and stability. There are 3 designs within the set: a prancing reindeer, a sprig of holly, and an arrangement of classic holiday ornaments. These stamps also feature a unique distinctive border to set them apart from other holiday Nordic Ware stamps. Great for pressing sugar cookies for stocking fillers, gifts, or for leaving out for Santa on Christmas Eve! Add these Nordic Ware Holiday Yuletide Stamps to your collection this Christmas season and make Santa a batch of our Brown Sugar and Cardamom Stamped Shortbread Cookies. Check out the recipe below!

Nordic Ware Holiday Yuletide Cookie Stamps Features:

• Set of 3 cast iron aluminum stamps
• Each stamp is 3″ in diameter
• Varnished red wooden handles
• Designs included: prancing reindeer, sprig of holly, arrangement of ornaments
• Distinctive border around each stamp
• Lifetime warranty
• Made in the USA

Nordic Ware Holiday Yuletide Cookie Stamps Care Instructions:

• For best results, chill stamps prior to use. Always use cold dough. If sticking occurs, dip stamp in flour or sugar, or brush with oil.
• Best when used with homemade dough.
• Hand wash only with warm soap and water.
• Do not submerge wooden handles in water.
• Wipe clean.

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Brown Sugar & Cardamom Stamped Shortbread Cookies

 

Prep time: 10 minutes

Cook Time: 11 minutes

Serves: 20 – 24

 Recipe by Nordic Ware

 

 

Ingredients:

•  1 cup salted butter, room temperature
•  1/2 cup dark brown sugar, packed
•  1/2 tsp ground cardamom
•  21/4 cups all-purpose flour
•  cardamom sugar mixture:
•  1/4 cup white sugar
•  1/2 tsp cardamom

Directions:

Preheat oven to 350°F. In a stand mixer, cream together brown sugar and butter for about 1 minute. In a separate bowl, mix cardamom and flour. Slowly incorporate flour mixture into dough. Cover and refrigerate dough for about an hour. When ready, roll dough into 1” balls and roll in cardamom sugar mixture. Place them 2” apart on a baking sheet. Press down on dough balls with cookie stamps, slightly rocking each stamp to release designs. Bake cookies for 11–13 minutes until golden and allow to cool on a cooling grid. Repeat with remaining dough. Serve and enjoy!