Girly Almond Cookies


Making cookies is never boring. A few basic recipes are all we need to keep inventing new and reinventing old ways of making them look and even taste different over and over again.
I used a simple almond cookie recipe to create these cute little girly cookies for which I used some transfer paper I bought last December in Lyon from ScrapCooking, and a rubber stamp with a bit of black food gel colour.

Girly Almond Cookies

125 g sugar
200 g flour
150 g ground almond
1 egg
90 g unsalted butter
3 tbsp water
sachet of Madagascar vanilla sugar

Mix the flour, almond, sugar and vanilla, add the butter and the egg and combine into a smooth pastry. Refrigerate for 1 hour, cut into a chosen shape and decorate.

If you are using transfer paper suitable for biscuits, place it on the bottom of a baking sheet, rough side up, and arrange the cut outs on the top.
Bake for 10- 15 minutes, or until the edges are slightly brown.

To stamp the cookies use a rubber stamp and a bit of gel food colouring spread on a piece of parchment paper.
Bake the biscuits, let them cool completely, dip the stamp into the food colouring, press lightly against a soft piece of paper to get rid of the excess gel , then firmly press on the top of the cookies, making sure that you don't break it.

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