These Stamped Almond Cookies, are great to give to your family, friends, co-workers or neighbors as homemade gifts for Christmas as they are so easy to make and delicious. You can serve them along with my Apple Pie Crumb Topping during the holidays. It will be equally loved by young folks and grown folks.
They are the perfect crunch, and they are beautifully stamped with these Cookie Stamps
The Cookie Stamps were easy to use and much fun, my son Daevyd helped me. The set I purchased included, 6 silicone stamps, a wooden stamping handle, and a cookie cutter. Stamps are made from 100% BPA free, food grade silicone.
The designs are Christmas Bell, Christmas Stocking, Snowman, Gingerbread man, Eat Me and Home Made.
I also used Earth Balance butter spread to get the perfect buttery taste. I combined the dry ingredients in a bowl, added the butter, almond, and vanilla flavors and mixed together to form a dough. Next, I rolled the dough out, cut and stamped the dough out and transferred to a baking sheet. Next, I chilled the cookies in the refrigerator. Once chilled, I baked them in a preheated oven until done.
- 74 kcal / 309 kJ
- 7 g
- 3 g
- 20 min
- 15 min
- Ready in:
- 35 min
- Preheat oven 375 degrees. Prepare a baking sheet with parchment paper. Combine gluten-free flour, almond flour, sugar, baking powder and salt in a large bowl. Cut in butter, add maple syrup, almond extract, and vanilla. Mix to form a dough.
- Roll dough between 2 pieces of parchment paper about 1/4 inch thickness. Using the round cookie cutter, cut cookies out. Dip your cookie stamps into extra gluten-free flour, brush off excess. Press cookie stamps into the dough. Transfer cookies to the baking sheet, repeat the process and reroll scraps until all dough is used up.
- Chill until dough for approximately 30 minutes in the refrigerator. Bake for 15 minutes or until golden. Allow cookies to cool for 2 minutes on baking sheet.Transfer to wire rack to cool completely.