A brief history: Around 150 years ago or so, it was common of the people of Sweden to hand make furniture and useful tools to help them get through the long dark days of winter. Among the tools they made were cookie stamps. These stamps had designs inspired by daily life, nature, and symmetry, and were traditionally made from wood. They were so popular, practically every family had a set of stamps. In some cases, history has been well preserved and people are still using the stamps from generations ago today.
Cookie stamps were given away as gifts during the holidays. Christmas time was, and still is a traditional occasion on which to make stamped cookies. During the Christmas season, my family makes cookies similar to these every year in the German tradition. I plan on making some later this year, and will share my results with you then.
Since the recipe I used to make these stamped cookies requires that the dough be rolled into sugar, I thought it might be fun to make the sugar different colors. We went with traditional spring colors here.
Little hands will have fun rolling the dough around in the sugar. The dough is soft enough to where it can easily be stamped by little ones as well. Although, it may take a gentile grown up hand to peel the dough from the stamp.
There are several different companies that sell cookie stamps these days. I chose to go with Rycraft. I really liked their traditional Scandinavian designs. They have a fairly quick turnaround time on online orders too.
In this photo, you can see that the stamp in back is darker (from lots of use) and has less depth than the stamp in front. The one in back is a vintage stamp, the one in front is new. I prefer the new stamps because with them, the prints have more definition after the cookies have been baked.
Almond Butter Cookies
Recipe from the kitchen of Mrs. Rycraft
1 c. butter
1/2 c. sugar
2 c. flour
1/4 tsp. salt
1 tsp. almond extract
sugar for rolling (we used 3 - 4 drops of food coloring in 1/4 c. sugar).
Cream butter and sugar. Add extract. Add salt and flour and mix well. Divide dough into two equal parts, cover and refrigerate for 1/2 hour. Use a tablespoon of dough to form a ball, roll in sugar coating evenly. Immediately stamp the cookie with the cookie stamp. Bake at 325 for 12 - 15 minutes.
Many more recipes that can be used with the stamps can be found here.
Unrelated: The Bird & The Bee came out with a new album yesterday. Excitement!