

{Saint Valentine’s oil cookies}
Prep time: 30 min
Cooking time: 8-10
Yield: 16 giant cookies (7 cm)
Ingredients
- 100 g vegetable oil (I used sunflower)
- 100 g confectioners’ sugar
- 1 egg, medium size
- 1 tbs vanilla paste
- 250 g flour
- 1 level tbs baking powder
- 1 pich of salt
Cookie dough:
Chocolate filling, recipe here. (For a non dairy version, use no milk chocolate, and vegetable shortening)
Para decorar:
- stamps (clear ones will not work)
- brown edible food coloring (paste)
Directions
- Preheat ove to 350ºF (180ºC). In a medium mixing-bowl, mix together all ingredients to form a ball.
- Divide the dough in two or three, and gather each portion into a slightly flattened ball.
Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 0,3 cm - Cut out the cookies using a cookie cutter of your choice, discard the and place the paper parchment with the cookies on a baking tray
- To decorate the cookies, before baking them you might use a stamp to stamp any design of your choice on your cookie dough, using edible ink. To get the edible ink on the stamp, there are several techniques: using a sponge, using a small paint brush, using an edible pen, and finally my favorite, using an uninked ink pad. I highly recommend make a few tests on a sheet of paper before printing on the cookies. Press gently on each cookie, and re-ink before stamping each cookie
- Bake the cookies for 8-10 minutes, and let cool on a wire rack. Store in an airtight container
NOTES:
- You might use cinnamon instead of vanilla, but it is importante to use some kind of flavour, because these cookies will be missing the butter flavour from other cookies
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Love this post and those cookies so beautiful!
Thank you 🙂
What a creative idea to use stamps on cookies – LOVE it!
Fabulous idea!! Simple cookies are the best, but the stamp takes them to a whole other level! 🙂