SUMMARY

Designed especially for creating charming thumbprint cookies, our 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 heart, circle and rectangle shapes embossed with elegantly frilled edges and center thumbprint impressions. After baking, fill the centers of the cookies with creamy ganache or colorful jam.

DIMENSIONS & MORE INFO

Heart: 2 1/2″ x 2 1/4″.
Circle: 2 1/4″ diam.
Rectangle: 2 1/2″ x 1 1/2″.
Made in China.

USE & CARE

For best results, use with homemade dough prepared from scratch. We recommend lightly flouring 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 or jam. Hand-wash.