Nordic Ware Heirloom Cookie Stamps

These stamps perform best with a firm, chilled shortbread or sugar cookie dough that does not contain leavening agents like baking powder or soda. Using a recipe that holds its shape well ensures the intricate embossed designs remain crisp after baking.

You generally do not need to grease the stamps, but dipping the face of the stamp in flour or granulated sugar between presses helps prevent the dough from sticking. This also adds a nice textural finish to the cookie surface.

No, these stamps should be hand-washed with warm, soapy water to preserve the finish of the cast aluminum and the integrity of the hardwood handles. Avoid soaking the handles to prevent the wood from cracking or warping over time.

Press firmly and evenly until you feel the stamp hit the counter or the dough is compressed to about half its original thickness. A consistent, steady pressure is key to achieving a deep, clear impression that won't disappear as the cookie expands in the oven.

While designed specifically for baking, the stamps can be used for crafting projects with air-dry clay or salt dough. However, once used for non-food crafting, they should no longer be used for food preparation.