Lemon Stamp Cookies

I came across these adorable Christmas cookie stamps and simply had to make good use of them. This dough is subtly flavored with lemon, cinnamon and almond. But most importantly holds its shape wonderfully!

Unlike a traditional cookie cutter, these cutters come with a little stamp insert. A firm press on the top of the cookie results in an adorable little design. For a more pronounced look, I like to dip the stamp in a bit of cocoa powder before cutting my cookies.

Lemon Stamp Cookies

Ingredients

·       1/2 cup butter, softened

·       1 ¾ cup sugar

·       4 egg yolks

·       ¼ tsp almond extract

·       Zest of 2 lemons

·       2 cups flour

·       ¼ tsp cinnamon

·       Pinch of salt

·       ¼ cup cocoa powder, optional

Using a stand mixer, cream together the butter and sugar. Scrape down the blow and beat in the egg yolks, zest, and extract. On low speed, add the flour, cinnamon and salt. Mix until a dough ball forms. Turn the dough out onto a sheet of plastic wrap and form a disk. Chill for about 30 min.

Preheat oven to 325F.

Flour a working surface. Using a rolling pin, roll out the dough to about 1/4in thick - you want these cookies to be fairly thin.

If desiring a more defined stamp design… scatter the cocoa powder across a small dish. Take the stamp insert and gently tamp into the cocoa powder.

Using the stamps, cut out cookies. Ensure you press down fully to emboss the design onto the surface of the cookie. Dip the stamp in the cocoa powder after each cookie.

Place the cookies onto a greased cookie sheet - no need to leave much space between the cookies as they will not spread greatly.

Bake for about 12 minutes until the edges of the cookies are just pale golden brown. Allow the cookies to cool completely.

Makes 4 dozen cookies

Gluten Free Friendly!

Use a gluten free flour blend. For this recipe, I prefer Cup4Cup.