SUMMARY

Scare up the season’s cutest cookies with our Halloween baking kit. The spring-loaded stamps have beveled edges that cleanly cut through rolled-out shortbread, sugar and gingerbread dough, and they also create detailed impressions for embellishing with colorful icings using the included piping bags and tips.

DIMENSIONS & MORE INFO

Pumpkin: 2 1/2″ diam.
Haunted House: 3 1/4″ x 2 3/4″.
Bat: 3 1/2″ x 1 3/4″.
Mummy: 1 3/4″ x 3 1/2″.
Boo: 3″ x 2 1/4″.
Ghost: 3″ x 3″.
Spider Web: 3″ x 2 3/4″.
Witch’s Hat: 2 3/4″ x 2 1/4″.
Durable stainless steel.
Set of 4 standard-size tips includes 1 small round, 1 large round, 1 small open star and 1 large closed star.
Plastic.
Enables you to change tips any time for use with same color icing.
Durable BPA-free polyethylene.
Disposable.
Made in China.

USE & CARE

For best results, roll cookie dough to 1/4″ thick directly on baking parchment, then cover with plastic wrap and chill in freezer for a few minutes until cold, but not frozen. Remove from freezer and carefully remove plastic wrap. Place stamp over dough and press down the outer stamp to cut out the cookie dough. Then push down round knob to make impression into the top of the cookie shape. Release knob before removing stamp from dough. Place cut dough on cookie sheet lined with parchment paper. Place cookie sheet in freezer and preheat oven to temperature determined by recipe. Cold will help prevent cookie dough from expanding and erasing cookie stamp details. When ready to bake, remove cut cookie dough from freezer and place on room temperature cookie sheet lined with parchment paper, before placing in oven. Bake for time determined by recipe. Hand-wash cookie stamps, coupler and decorating tips.