Stamped Cookies

Source: Better Homes and Gardens

1 cup butter, softened
2/3 cup granulated sugar
1 egg
2 tablespoons honey
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
Granulated or colored granulated sugar
Powdered food coloring, optional

Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the sugar and beat until combined. Beat in egg, honey and vanilla extract until combined. Beat in as much of the flour as you can with the mixer on medium speed. Stir in any remaining flour with a wooden spoon

Shape the cookie dough into 1-inch balls and place them about 1 1/2 inches apart on an ungreased cookie sheet. Spray a ceramic cookie stamp lightly with nonstick cooking spray or rub it with a small amount of the cookie dough. Now, dip the stamp lightly in granulated or colored granulated sugar. Press the stamp firmly on the ball of dough until it's about 1/4 inch thick. If you would like the colored sugar to appear only on the impression of the cookie stamp, wipe off excess sugar with your fingers before stamping cookies.

If you don't have special cookie stamps, look through your cupboards and drawers for suitable items that have deeply cut designs. Check out the bottom of drinking glasses, candy dishes, or dessert dishes for deep designs. A meat mallet and potato masher also can make interesting designs. Spray the pressing surface with nonstick cooking spray. Then dip in granulated or colored granulated sugar. Press firmly until the cookie dough is about 1/4 inch thick.

Bake at 375 degrees F for 6 to 8 minutes or until bottoms are lightly browned. Cool on cookie sheet 1 minute. Remove cookies and cool on a wire rack.

Makes about 36 cookies.