Cookie Stamps are the easiest of molds to use:

Delightful designs may be printed by pressing the stamp into rolled dough and the cookie shape cut out with  a fluted cookie cutter [See Anne L. Watson's Baking With Cookie Molds, pp. 80-87].

If a fancy edge is NOT required, one can simply:

1 - Shape all the chilled dough into
     balls  of the proper size to be
     flattened and printed in one 
     easy motion.   

2 - Re-chill the balls of dough.

3 - Before its first use, rub powdered sugar into the design of your stamp and lightly tap the stamp on your work surface to release any excess sugar,

4 - Place balls of dough on the cookie sheet or work surface and STAMP (i.e., apply firm dowward pressure so as to flatten dough to a uniform thickeness.)  

5 - If the cookie stamp is properly centered and firmly pressed, the result is a tray of delightful designs  ready for baking. 

The edges may slightly crack and have a less 
  perfect shape than if shaped by
a fancy fluted  cutter or pastry
wheel, but this  "dough ball' type 
of stamping - with practice - 
allows one to prepare dozens of
 edible-art cookies  in record time!

Should the design(s) you've chosen and the taste of the recipe(s) you've chosen not be all the magic you envisioned, consider  adding a thin layer of chocolate to the bottom of the  cookies!  
67
Acorn

68
Sunflower

69
Shamrock

70
Cross

71
Pineappple

4
Thistle

72
Cherries

73
Grapes

74
Four Tulips

75
Heart

76
Butterfly

77
Bunny

78
Teapot
Hand Carved Cookie Stamps
Hardwood, Non-Christmas Cookie Stamps
Hand Carved Cookie Stamps
Hardwood, Non-Christmas Cookie Stamps
41
YEARS IN
BUSINESS
1974-2015
COOKIE STAMPS ~ NON-CHRISTMAS
This page was last updated on: July 24, 2015
HOBI Cookie Molds
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72 Cherries