and More

Caroline, I haven't made these in years. I may have only made the shortbread recipe so the others would be "untried." The recipes came with my cookie stamp that was made by Rycraft in Corvallis, Oregon where we lived many years ago.

Cookie Stamp Shortbread

1 1/2 c. butter
3/4 c. sugar
3 c. flour

Cream butter and sugar thoroughly. This is important as the dough can flake off when stamping if not mixed well. Add flour, 1 cup at a time. Mix this well. Roll into 1 inch balls and place on ungreased cookie sheet. Stamp with cookie stamp. Bake at 300 degrees F for 15 to 20 minutes.

Unbelievable Peanut Butter Cookies

1 c. peanut butter
1 c. white sugar
1 tsp. vanilla 1 egg

Mix all ingredients well. Form 1 inch balls and place on ungreased cookie sheet. Stamp with cookie stamp. Bake at 325 degrees F for 10 to 12 minutes. (Unbelievable means this recipe has no flour.)

Almond Butter Cookies

1 c. butter or margarine
1/2 c. sugar
1 tsp. almond extract
1/4 tsp. salt
2 c. flour

Cream butter and sugar. Add extract. Add salt and flour and mix well. Chill dough. Form 1 inch balls. Stamp immediately with cookie stamp. Bake at 325 degrees F 12 to 15 minutes.

Fruit Jello Cookies
1/2 c. sugar
3/4 c. shortening
1, 3 oz. box fruit flavored jello
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powde1 tsp. salt

Mix first 5 ingredients. Then blend in remaining dry ingredients. Roll into 1 inch balls and place on ungreased cookie sheet. Stamp with cookie stamp. Bake 6 to 8 minutes at 400 degrees F.

Brown Sugar Shortbread

1 c. butter
3/4 c. brown sugar
2 1/4 c. unsifted flour

Cream butter and sugar thoroughly. Add unsifted flour. Beat at low speed until combined and well mixed. Form 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Stamp with cookie stamp and bake at 325 degrees F 10 to 12 minutes.

Melting Moments

1/2 c. cornstarch
1/2 c. powdered sugar
1 c. sifted flour
3/4 c. butter or margarine

Stir together cornstarch, sugar, and flour in a bowl. Mix in butter or margarine to form a soft dough. Chill 1 hour. Form into 1 inch balls and roll in granulated sugar. Stamp immediately with cookie stamp. Bake at 350 degrees F 20 to 25 minutes.

Peanut Butter Crunchies

3/4 c. butter or margarine
1/4 c. peanut butter
1 egg
1 c. sugar
1/4 c, milk
3 c. flour

Beat butter and peanut butter until well mixed. Add sugar and egg. Add flour alternately with milk. Roll into 1 inch balls. Stamp with cookie stamp. Bake at 325 degrees F for 10 to 15 minutes.