Designed especially for creating charming thumbprint cookies, these spring-loaded stamps help you bake the classic treats with exceptional ease. Simply roll out sugar or shortbread dough to 1/4" thick, then use the stamps to cut out butterfly, flower and bee shapes and center thumbprint impressions. After baking, fill the centers of the cookies with creamy ganache, curd, colorful jam or chocolate.
- Set of three stamps includes butterfly, flower and bee shapes
- Spring-loaded tools are easy to use with rolled-out cookie dough.
- Press firmly to cut edges, then depress spring to stamp the impression and thumbprint centers.
- For best results, use with homemade dough prepared from scratch.
- It is recommend to lightly flour stamps for the smoothest release.
- Roll out, stamp and cut cookie dough on baking parchment, then transfer parchment with cut-out cookies to baking sheet.
- To promote well-defined details, chill cut-out stamped dough before baking.
- After baking and cooling cookies, fill centers with desired amount of ganache, chocolate, curd or jam.