• Preheat oven to 350 degrees F.
• I bake on my favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
• Cream butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
• Beat in almond emulsion, vanilla extract and egg. Optional: add a couple drops of gel food coloring during this step.
• In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
• Mix until thoroughly blended.

If using wooden cookie stamp:

• I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. I make our cookies 1/4" thick and use my Joseph Joseph rolling pin which does the measuring for me – genius!
• I dip my stamp in loose flour and tap off the excess. I re-flour my stamp after every 2-3 cookies.
• Use wooden stamp to gently press down into the dough to create the design.
• Use a round cookie cutter to cut the dough and place on parchment-lined cookie sheet.
• Bake at 350 degrees for 7-8 minutes.
• Cool cookies on cookie sheet until firm enough to transfer to cooling rack.

If using a metal cookie stamp:

• Roll dough into balls slightly larger than golf ball size.
• Roll dough balls in granulated sugar. Dip stamp in sugar.
• Using cookie stamp, center over ball and push down hard. Dough will squeeze out around stamp. Slowly lift/remove stamp.
• If dough sticks to stamp, use a lip of the dough to carefully peel the cookie dough off the stamp and place on cookie sheet.
• Trim any excess dough around the stamped design, using a circle cookie cutter or pen blade for baking.
• Bake at 350 for 11-12 minutes.
• Cool cookies on cookie sheet until firm enough to transfer to cooling rack.