I wanted to make the peanut butter cookies and peanut butter blossoms today, but I just didn't have the energy. So, that'll be for tomorrow, along with peanut butter cup surprises, and maybe butter snowmen. Cookies, that is, of course. The only non-cookie I've made for the holiday is puppy chow. I think maybe next year, I'll just make double batches of only a few cookies, instead of picking ten or eleven different ones.
By the way: "Stamp" or as the recipe calls them, Stamped by Design cookies, are made from chocolate cake batter, eggs, and veggie oil. Ball them up, smash them down with the bottom of a glass, bake them, and push a cookie cutter just into the cookie while it's still warm, making an indentation. Let them cool, then decorate with icing.
The woman that made them told the magazine that she thought these up because she was afraid icing-decorated cookies would stick together during shipping. These stamp cookies deflate slightly inside the indentation of the cookie cutter, which allows the icing to sit inside of it, making for easier cookie stacking.
The stamp cookies I made today got iced, all except for the candy cane ones, which I didn't have enough icing for. However, when I iced them, the shapes from the cookie cutter got a little lost, and will probably need to be defined a little later with some detail.
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Toodles!
~SgL







































