My take on Nordic Ware cookie stamps

Today, Beatriz, author of To Be Gourmet , gives us her opinion on an item that is as sweet as the cookies you make with it: Nordic Ware cookie stamps! I know it's hard to imagine how well they work or how good they look without actually having them in front of you, but believe me, these stamps are sure to make you fall in love!

I have been a fan of Nordic Ware moulds for a long time now, making spectacular cakes thanks to the beautiful designs that the brand offers. I get a new one every so often and I must confess that I would love to have them all as if they were a collection. In fact, I am still somewhat looking forward to the possibility of them introducing a new one to see in what other ways an impressive cake can be moulded, and to add it to my to-do list.

When I discovered the aluminium stamps through Claudia&Julia's online store, I fell in love. It was back in December when I discovered them thanks to a recipe for Christmas cookies made with the “Holiday cookie” stamps . You can see it HERE.

I immediately saw that there were also some beautiful models for “all year round” that are the “All season” brands and I decided on them.

The first thing I would say is that I loved the way they were presented: in a well-assembled box, where I still keep them, one after the other, slightly tilted as if they were three little jewels.
The second thing that surprised me was its size. I hadn't noticed the product description, which clearly indicates its diameter. The truth is that they are three good pieces with great packaging; the wooden handle, the engraved aluminum part... I thought they were great to give as a gift because they are a real treat for those of us who love the world of baking.

To see how they turned out, the first time I used a butter cookie recipe that I have mastered and always make great ones. They passed the test with flying colors! You can see the recipe on the blog ( here ).


The procedure for obtaining a dough that can be stamped with a design and that remains unchanged after baking is the same as always:

1.- Spread the dough on baking paper on a cookie sheet (like this one from De Buyer ), or on the baking sheet itself (if it is not too big).

2.- Cool slightly in the refrigerator without letting it become too hard so that it is not difficult to press the seal.

3.- Engrave the chosen motif several times on the rolled out dough with a small gap between them.

4.- Since the cookie stamp does not cut, but rather marks a design, cut out the cookie afterwards with a round cookie cutter of the same size (a metal plating ring would also work), applying it on top of each one, and removing the cutout from the edges.

5.- Cool thoroughly again so that the cookies are firm before placing them in the oven and so that they maintain their shape with the short baking time they require.

Another option is to make small balls of dough and roll them out into circles about the size of the cookie, then stamp them even if there is some excess around the edges. The effect is nice because it reminds me of the red wax seals on old letters.

We can cut the circle first after rolling out the ball (it should be larger than the drawing to achieve the effect) and get a perfectly round cookie, or we can not do it and keep the irregular shape. In both cases it looks beautiful.

You can make all the cookies of the same model, and reserve the other two for another occasion and thus divide the models, or alternate the stamps in the same batch and offer an assortment with different shapes.

Some people have told me that the dough has stuck to the stamp. In that case, I have recommended two things: first, first coat the stamp with flour, which will prevent it from sticking in many cases. And second, if it continues to stick, perhaps you should check the flour/butter ratio to avoid the dough becoming so sticky. If you are interested, you will find one of my recipes with the stamps here, on the blog .

As for cleaning, the stamps are very easy to clean, because their grooves are large enough so that there are no difficult-to-remove residues of dough. It is best to use a damp cloth (important), then dry!

Stamped cookies are so pretty that it's a lovely idea to prepare them as a gift. On the other hand, in our kitchen, the stamps can be left on display on a shelf because they are super decorative with their rustic and vintage feel.