Penny, Thanks again for posting my photo. Are you going to try the Gingerbread again?
Debby, The Emile Henry is a FIND. We visit Estate Sales in the Summer around here
and we do find. I will try the Artisan Bread again. The recipe is EASY and DIFFERENT>
I MUST remember NOT to handle the dough. That I think is the secret of this recipe. Aria
no problem at all glad to help
The last time I was in Fort Collins and stopped in the kitchen store, I picked up a cookie stamp with a rooster on it. Just got done making the shortbread cookie recipe that came with the stamp. I hadn't used a stamp before so this was a learning process (and kind of a painful one, lol).
The next time I buy one of those, I'll look for one with a longer handle! The one I got only has a little nubbin about 1/2" long and that makes it tricky to use. You have to heat the stamp up in the oven so when you want to stamp the dough, that thing is 325* and doesn't have much to hold on to. Ouch!
Anyway, the shortbread cookies were good with a nice sandy texture. The design wasn't showing up as well as I would have liked so I took a little paintbrush and 'painted' a bit of powdered cocoa over some of them (that was a long slow process so only did a few).
Here's a photo:
View attachment 1200769
Here's the recipe:
SHORTBREAD
1 1/2 Cup unsalted butter, softened
3/4 Cup sugar
3 1/2 Cups AP flour
Cream the butter and sugar thoroughly.
Add flour gradually, one cup at a time. Mix until well blended but don't overmix.
Roll into 1" balls and place on parchment paper covered baking tray.
Stamp the dough with the warm cookie stamp.
Bake at 325* for 15-20 minutes.
I saw no such stamps at our kitchen store We actually have two ov gloves they are wonderful by the way grabbed your short bread recipe thank you