Make cookies that come from the heart for Valentine’s Day, Weddings, Mother’s Day, any time you want to let someone know that they are dear. These Classic Heart Cookie Stamps make it easy to press remarkable cookies that are more than just a tasty treat.

Choose from four designs; a romantic Ruffled Heart, a Tulip Heart inspired by Pennsylvania Dutch decorations, a Celtic Knotted Heart, and a Heart Basket, taken from a quilt I made years ago.

Each comes with an instruction and recipe booklet tied to the fluted handle with a real satin ribbon.

Celtic Knot Heart

This classic knotwork heart was inspired by all of the beautiful Celtic designs I have seen in the borders of manuscripts. Being Scotch-Irish, I simply had to include this design in the mix.

Scalloped Heart

The simplicity of the central heart is set off by ruffles and scallops to create a very sweet, very romantic cookie.

Tulip Heart

Inspired by designs painted on barns by the Pennsylvania Dutch, this heart has a clean simplicity that I love. The cookies are sweet and very dramatic.

Quilted Basket Heart

Years ago, I made a quilt for a dear friend with this design. For me, this is a “Friendship Heart”. Bake some cookies for friends of yours.

Scotch-Irish by heritage, I have always been drawn to the imagery of the British Isles.

This series of Classic Cookie Stamps celebrates that heritage, and the immigrants who came to this country and made it home.

Thistles

The Thistle is a rugged plant that has adapted to harsh conditions and still graces the world with delicate lavender blooms. How perfect for it to be the Scottish national flower.

Shamrocks

A touch of Ireland, for St. Patrick’s Day and all the year.

Celtic Cross

This Cookie Stamp design was adapted from an ancient design found in Ireland.

Claddagh

The symbolic Claddagh emblem includes a heart for love, a crown for loyalty and hands for friendship. Lovely in a ring, delightful for a cookie to be shared with those you hold dear.

Inspired by antique carved carousel animals from the turn of the 19th century. Our new Carousel Shortbread Pan depicts four different animals, saddled up and ready to prance into your dreams.

There are Horses, Lions, Elephants, and a fanciful giant Bird, each hand carved, each individual. There’s nothing like this.

As with all of our pans, the Carousel Pan comes with instructions and recipes, packed up in a pretty gift box. Made in America.

NEW for 2012, a pretty shortbread pan that bakes up 8 heart-shaped cookies. Each cookie is decorated with a different Meadow Flower.

Your shortbread pan will bake shortbreads that are perfect for Valentine’s Day, Weddings, Mother’s Day, or any time you want to let someone know that they are dear to you.

This Fall, Brown Bag is very pleased to introduce a new line of Classic Cookie Stamps, 3” tall fluted beauties that press out 3” cookies.

Decorated with Santa’s smiling face, a Christmas Tree, a Snowflake, or with a tiny Reindeer, leaping across a wintry sky.

All Classic Cookie Stamps are made in America from high-fired stoneware. They are 100% lead free, and are oven, microwave and dishwasher safe.

Each comes with an instruction and recipe booklet with 5 delicious recipes and directions for making ice cream sandwiches. Check our “Retail Locations” to locate a retailer near you.

Classic Cookie Stamps

Santa

Ring in the Holidays this year with homemade cookies made using our handcrafted Santa Cookie Stamp. These cookies will bring a smile to faces, young and old, as they celebrate the season. If you would like to “paint” Santa’s face with edible food coloring, check out the instructions for Painted Cookies in the “New Idea Book”.

X-mas Tree

Create delicious and memorable Holiday cookies using our handcrafted Christmas Tree Cookie Stamp. It’s easy to press this classic design into unbaked dough to make truly extraordinary treats that are beautiful just as they come from the oven. Or you can embellish them still further, as your heart desires.

Snowflake

Delight family and friends with Snowflake cookies made using our stoneware cookie stamp. You can add sparkle with a few extra sugar crystals. Better yet, make extraordinary ice cream sandwiches with whatever combination of cookie and ice cream flavors you want. The recipe booklet with each stamp tells you how.

Reindeer

A tiny reindeer leaps across the winter sky to deliver Christmas joy. Family and friends will be delighted with cookies made using our handcrafted Reindeer Cookie Stamp. Delicious, memorable, and very special… that’s what Brown Bag cookies are all about. We look forward to celebrating the season with you.

½ cup butter at room temperature
1/3 cup packed light brown sugar
1 teaspoon vanilla
½ teaspoon cinnamon
1 cup plus 2 Tablespoons unsifted all purpose flour
2/3 cup old fashioned rolled oats (not “instant”)

Cream the butter Cream in the brown sugar and vanilla, then 1 cup of the flour, the cinnamon and the rolled oats. You will have to use your hands to work in all of the dry ingredients. Flour a work surface with the 2 Tablespoons of flour and knead the dough until it forms a firm, cohesive ball. It should not be crumbly.

Lightly spray your shortbread pan with a non-stick vegetable oil spray. Place the ball of dough in the center of the pan, and using the heals of your hands, firmly press it into the pan. The dough will be stiff. Prick the entire surface with a fork, and bake the shortbread right in the pan in a 325 oven for 30-35 minutes, or until it is lightly browned.

Let the shortbread cool in the pan for 10 minutes before you loosen the edges with a knife, and flip the pan over onto a wooden or plastic cutting board. If the shortbread doesn’t come right out, hold the pan upside down about 2 – 3 inches over the cutting board and drop it face down. The shortbread should drop right out. Cut into serving pieces with a thin sharp knife while still warm.

Let the pan cool before washing it in the sink or dishwasher.

Please note: This recipe makes a double batch. You can either bake two pans-full at a time, if you have two pans, or you can make one recipe’s worth of dough and use only half of the topping and chopped nuts. The other half of the topping keeps in in the refrigerator for a couple of days.

2 recipes of Classic Shortbread
3/4 cup (6 oz. or 168 g.) light brown sugar, packed
1/3 cup (2 2/3 fluid oz, or 80 ml.) pure maple syrup
2 Tbs. (a little more than 1/2 oz. or 18 g.) flour
1 yolk from a “medium” or “large” egg (not an “extra large” egg)
2 cups (8 oz. or 226 g.) chopped walnuts

Prepare and bake the Classic Shortbread as directed. While it is cooking, mix the light brown sugar, the syrup, the flour, and the egg yolk in a small bowl.

When the shortbread is lightly browned, remove the pans from the oven and spread half of the syrup mixture evenly over the top of each. Sprinkle the chopped nuts all over the syrup mixture, being sure to cover the surface thickly. Gently press the nuts into the topping.

Return the pans to the oven and continue baking an additional 15-20 minutes. It would seem as though you might burn the shortbread underneath the topping if you bake it this much longer, but you won’t.

As soon as you remove the pans from the oven, run a knife around the edge of the shortbread. Let the shortbread cool in the pans for about 10 minutes. Again, run the knife around the edge of the pans to loosen the shortbread and make sure none of the sugar is holding the cookie in the pan.

Flip the pans over onto a wooden cutting board. If the shortbread doesn’t come right out, and it probably won’t, hold the pan upside down over the wooden cutting board and firmly tap one edge of it on the board several times until the shortbread releases.

Cut the shortbread into serving pieces while it is still warm. The nuts and “topping” will now be on the bottom . . . an interesting twist.

Let the pan cool before washing it in the sink or dishwasher.

1/2 cup butter, at room temperature
1/3 cup powdered sugar
1/2 teaspoon almond extract
1/4 cup blanched almonds
1 cup less 2 Tablespoons unsifted all purpose flour

Place the almonds and 1/2 cup of the flour into a food processor fitted with the steel blade. Grind the nuts to a fine meal, using off and on pulses. Add the rest of the flour and pulse to mix.

In a separate bowl, cream the butter. Cream in the powdered sugar and the almond extract. Now, work in the flour-nut mixture. Knead the dough on a very lightly floured surface until it is nice and smooth.

Proceed as directed on the “Shortbread Hints” web page.

Click Here To View Article And Recipes

They used our shortbread pan for the Rose Shortbread Petticoats but that doesn’t mean you can’t use the other recipes with our shortbread pans.

Lucy tested the recipes and this is what she found:

Lemon Lavender Recipe: This makes a very large recipe. If you cut it in half, it will produce 2 pans of shortbread. Follow directions in the Helpful Hints section of this site for instructions on baking.

Rosemary Pecan Recipe: This recipe will produce a delicious mottled shortbread when made in a Brown Bag pan according to the instructions in the Helpful Hint section of this site. Just delete the garnish of whole pecan halves.

Cranberry Orange Recipe: This pan makes 2 pans of shortbread. Follow our directions for using our pans in the Helpful Hints section of this site. The cookies are delicious, but they will have a speckled appearance, due to the chopped cranberries.

Freshly baked and thoroughly cooled shortbread
1 egg white
½ cup powdered sugar
paste-type food colors
tooth picks
dessert size plate, preferably white
brushes*

Note: It is important to use clean brushes that are reserved for use with foods ONLY. Many watercolor and other paints contain ingredients that may be toxic.

In a small bowl, whisk the egg white until it is frothy, then stir in the powdered sugar. Brush the tops of your shortbreads with a thin layer of this glaze. This will seal the top of the cookies, creating a “ground” for the painting you will do with the food coloring. Allow the glaze to dry completely.

Prepare your pallet. Using the tooth picks, place a small dab of the different food colors around the edge of the plate. Start with pink, red, orange, yellow, green, blue, purple, etc., moving through the spectrum.

When the glaze on your shortbread is completely dry, paint the cookies whatever colors you want from your food color pallet. Use water to thin the colors. You can mix the food colors to any shade in the empty center section of the plate. Generally, pale colors look best.

I grew up Scotch-Irish, Scotch on my father’s side, Irish on my mother’s. There was a family tartan, both dress and hunting versions, a coat of arms, a motto in Latin, the works.

There was supposed to be a clan castle somewhere on the moors, too. I found it very romantic. The Irish side of the family contributed the wonderful traditional combination of song, love of story telling, and cut-loose wit to the mix.

So when I was introduced to my first REAL shortbread in college, as opposed to the mass-marketed grocery store varieties of my childhood, the connection was instantaneous. I was genetically hard-wired, and I was in love.

Maybe this is the reason why I have made so many Celtic inspired shortbread pans. Maybe this is why this series is so dear to my heart. Maybe this is why thistles and shamrocks, knotted patterns and dragons show up so often on my cookie trays at family gatherings.

Others seem to make the connection as well. The Thistle has always been my best selling pan, ever since it was introduced in 1991. The British Isles Pan has always been in the top 3 most popular. These designs and these cookies somehow seem right at home in everybody’s home. Enjoy!

Thistle Shortbread Pan

If there were such a thing as a National Cookie, Scotland’s would be shortbread! It’s famous the world over. And it only seems right that this delightful treat should be graced with images of Thistles, the beloved flower that has become a national symbol.

With our best-selling Thistle Shortbread Pan, you can bake up 8 buttery wedges of shortbread at a time. Just mix one of the 5 recipes in our Instruction and Recipe Booklet, pat the dough into your pan, and bake.

When the shortbread is golden, remove the pan from the oven and allow to cool for 10 minutes before turning out the prettiest, and tastiest, shortbread you’ve ever had.

British Isles Shortbread Pan

On a summer’s visit to the British Isles, I learned that delicious shortbread is served in tearooms everywhere, in Scotland, England, Ireland and Wales. Everyone loves it, and everyone claims theirs to be the best!

When I got home, I decided to make a special British Isles Shortbread Pan to celebrate all of these countries and all of the wonderful shortbreads I had eaten.

Each pan bakes two pieces each of Thistles for Scotland, intricate Celtic knotwork for Ireland, a Tudor Rose for England, and a Welsh Dragon for Wales.

Irish Lace Shortbread Pan

Celebrate “the Luck of the Irish” with shortbread made in our charming Irish Lace ceramic shortbread pan. This round pan produces 8 beautifully scalloped shortbread “petticoat tails”, each decorated with a slightly different, hand-carved shamrock.

And there’s one 4 leaf clover for luck. You can follow the instructions for “painting” your cookies to dress them up still further for St. Patrick’s Day, or you can serve them up just as they come from the pan, buttery, beautiful, delicious.

Celtic Knotwork Shortbread Pan

I couldn’t resist adding an intricately carved Celtic Knotwork Shortbread Pan to my Celtic Collection. These elaborate designs are somehow complicated, playful and absolutely beautiful, just like the culture and history of the Celtic peoples who settled in the British Isles. Several of my designs were inspired by the marvelous paintings in the famous Book of Kells.

To make shortbreads decorated with these intricate patterns, simply mix up one of the 5 recipes in our Instruction and Recipe Booklet, pat the dough into your pan, and bake. When the shortbread is golden, remove the pan from the oven and allow to cool for 10 minutes before turning out truly extra-ordinary cookies.

Each pan comes in a sturdy gift box with a booklet of 5 recipes and instructions. They are 100% lead free, made in America, and are oven, microwave and dishwasher safe. And you can use any of the recipes on this site in your Brown Bag Shortbread Pan.

Remember, you can use any of the recipes on this site in your Brown Bag Shortbread Pan.

1 recipe shortbread dough, chilled 20 minutes
¼ cup excellent quality raspberry jam

Lightly spray your shortbread pan with a non-stick cooking oil spray. Divide the dough in half, and press one half into the bottom of the shortbread pan. It will form a thin layer. Be sure to have a bit dough curve up the sides of the pan just a little, to hold in the jam.

Slowly melt the jam in a small pan over very low heat, stirring constantly. Spread the melted jam over the dough in the shortbread pan.

Now roll out the second half of the dough on a piece of lightly floured waxed paper until it is roughly the size and shape of the shortbread pan. Carefully place the rolled dough on top of the layer of jam and peal off the waxed paper. Seal the edges as best you can. It doesn’t have to be neat. Prick the entire surface with a fork, being sure to go all of the way through all 3 layers..

Bake in a 325 oven for 40-45 minutes, or until light brown.

Run the point of a knife around the edges of the shortbread as soon as you take it from the oven. Let it cool in the pan for 10 minutes. Again, run a knife around the edge of the shortbread, this time to loosen it., then flip the pan over onto a wooden or plastic cutting board. If the shortbread doesn’t come right out, hold the pan upside down about 2 – 3 inches over the cutting board and drop it face down. The shortbread should drop right out. Cut into serving pieces with a thin sharp knife while still warm.

Let the pan cool before washing it in the sink or dishwasher.

A beautiful, buttery shortbread cookie recipe. This classic recipe is where it all begins. With only a few simple ingredients and one of our shortbread pans you can make a wonderful delicious treat.

1/2 cup butter at room temperature
1/3 cup powdered sugar (unsifted)
1/4 teaspoon vanilla
1 cup flour (unsifted)

Using the back of a large spoon, cream the butter until it is light. Cream in the powered sugar, then the vanilla. Now work in the flour. Knead the dough on an unfloured board until nice and smooth. Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Put the ball of dough in the middle of the pan, and working out from the center, firmly press the dough into the pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes, or until it is lightly browned. Be sure that the middle is thoroughly cooked and doesn’t look slightly opaque or the shortbread might stick in the pan.

Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wood cutting board. If the shortbread does not come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board. This should loosen the shortbread and it should drop out. Cut the shortbread into serving pieces while it is still warm.

Let the pan cool before washing it in the sink or dishwasher.

But that’s just the start. Each pan bakes 16 delectable shortbreads; 8 small diamond shaped pieces decorated with a pine tree and 8 triangular pieces, each with a tiny reindeer running and leaping. These cookies are just the right size to go into a gift basket of holiday treats, or to include as part of a feast. Not too big, not too little, just right. Just right too, for a little sweet with an after dinner cup of coffee.

As with all our pans, Norwegian Woods comes in a sturdy gift box with a recipe leaflet with complete instructions and recipes for making Classic Shortbread and 5 delicious variations. All Brown Bag Shortbread Pans are made in America.