Claddagh and Celtic Knot Stamp Cookies

Continuing my Irish foodie foray, I was excited to try out my new Claddagh and Celtic Knot cookie stamps from Gaelsong. With the following simple cookie recipes, as well as several colored glazes to decorate, these cookies are both easy to make and delightfully festive!

The Claddagh Cookie

1/2 c. sweet butter, at room temperature
3/4 c. granulated sugar
1 large egg, beaten
1 T. half and half
1/2 t. salt
1/2 t. cinnamon
2 c. bread flour

Cream butter and sugar thoroughly in bowl; add in egg and half and half and blend.  In separate bowl whisk together dry ingredients and then add into other mixture and incorporate.  Use wooden spoon or hands to form large ball of dough.  With spoon or ice cream scooper form balls of dough about 1-1/2" in diameter.  Place balls onto two ungreased baking sheets, evenly spaced, 8 to a sheet (makes 16 cookies).  Carefully press cookie stamp directly down onto ball; release straight up, leaving design on flattened dough.

Bake about 15 mins. until brown around edges in preheated 350 degree oven on middle rack.  (I used bread flour to help guarantee a strong "relief" design that did not disappear during baking, but AP flour works, too!).

The Celtic Knot Cookie

1/2 c. softened sweet butter, at room temperature
2/3 c. light brown sugar
1 large egg, beaten
2 t. Nielsen-Massey pure orange extract
1 T. grated orange zest
1/2 t. ginger
1/2 t. cloves
1/2 t. cinnamon
1/2 t. salt
2 c. bread flour

The above ingredients are put together in the same manner, as a variation on the previous recipe.

When baked cookies were cooled completely on rack, they were painted with a colored glaze (using egg white, powdered sugar and desired dye pastes).

Dress: Pinup Girl Clothing  Deadly Dames Babydoll Dress in Green Leopard
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Auburn