I know, introducing a recipe and getting all emotional right there in the first sentence might seem a little weird, but with these cookies I can do or think or act no other way. I just looove them.
The whole story is that I’ve been a big admirer of stamped cookies for quite some time. And when I found this cookie stamp set in a store the other day, I just could not leave it there. I got myself an Easter set, a set with with the geometric patterns and a Christmas set as well. With the boxes looking all sweet and adorable in my shopping basket, it suddenly occurred to me that you could actually like them too… so I went ahead and grabbed another piece of each set to share with you.
And that is the story of me and 6 cookie stamp sets that I ‘somehow’ found myself bringing home. Ha!
Oh, and then there’s another story about these lovely and delicious Coconut Cookies which needs to be told as well.
But first things first, the GIVEAWAY…
Because Easter is just around the corner, and because I love you very much, I am giving you a chance to win this cookie stamp set. So yes, the winner of this contest will win a stamp set with 6 cute Easter patterns to play with.
To enter the contest, just answer this simple question: WHAT IS YOUR FAVORITE EASTER DISH OR DESSERT OR TREAT? (Leave your answer in the Comments section of this post please.)
For extra entries, spread the word about this contest on one or more social network sites of your choice (Facebook, Twitter or others) and leave a separate comment about it in the Comments section of this post. Thank you!
… So together you have many, many, many chances to win 🙂
This giveaway is open until March 17, 2016 and it is open worldwide. The winner will be selected at random and will be announced and contacted shortly after.
Good luck to everyone!
And now for the Coconut Cookie recipe…
These cookies can be made with any kind of cookie cutter really, the one that you have on hand is perfectly fine. The cookies are full of coconut and vanilla goodness, they hold the shape while baking and they will taste great, stamped or not. 🙂
To make the cookies, in a bowl, mix all the ingredients.
Form a smooth dough ball.
Place the dough on a plate, cover with a plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 320 °F (160 °C) and line a baking sheet with parchment paper.
Place the dough on a floured surface and roll out to about 1/6-inch (4 mm) thickness.
Using a cookie cutter (cutters), cut out shapes.
With the cookie stamp set I was using, I first cut out a circle with a cutter part.
And then, without moving the cutter part, I used the stamp part.
I simply inserted the stamp into the cutter and gently pressed on the handle.
Look! It made the cutest imprint in the dough. I was impressed!! Soooo impressed.
There are 6 stamp patterns to choose from. One more lovely than the other.
Love this game.
Now transfer your cookies, stamped or not, on a baking sheet.
I was carrying the idea for button cookies in my head for quite some time. The only thing that I was still searching for was the right kind of dough, one that would not change its shape while baking. And after making these Pizza Slice Cookies just recently I thought: ‘Hey, this could work for the buttons too!’
So, the Button Cookie project could begin.
I made vanilla ones and chocolate ones as well. And let me tell you this, they both taste amazing. They are full of flavor and are addictively crispy… a little bit dangerous, I would say… just to let you know and warn you… 🙂
Here are all the details you need to bring these cuties on your table…
1. In the bowl of your electric mixer, mix the butter and sugar until fluffy.
2. Add the flour, a few tablespoons at a time.
3. Add the vanilla extract and salt.
4. Using your hands, form a ball.
5. Cut the ball in half.
6. Add the cocoa powder to one of the halves and knead it into the dough.
7. Place both dough balls on a larger plate, cover with plastic wrap and refrigerate for about 30 minutes.
8. Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
9. Place one of the dough balls on a lightly floured surface and roll it out to about ⅛-inch (0.3 cm) thickness.
10. Use an ⅕-inch (5 cm) round cutter to cut out round shapes.
11. Use a slightly smaller cutter to press it into each cut out round. Press only about halfway through to make a decorative indentation.
12. Using a wider straw, cut out buttonholes (use a toothpick or a wooden skewer to remove the dough from the inside of the straw).
13. Transfer the rounds onto the lined baking sheet.
14. Bake at 350 °F (175 °C) for about 9-10 minutes or until the edges are lightly golden brown.
15. Repeat with all the remaining dough.
16. Re-roll any scraps and cut out more cookies.
Cute as a button! 🙂
Can you smell the vanilla? Mmm. I wish you could. It’s divine. 🙂