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
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! [See Anne L. Watson's Baking With Cookie Molds, pp. 168-169].