Someone sparks an idea. A photograph, a song, anything may be the spark that lights up something in you…

I had bought some alphabet cookie stamps ( I call them monograms) at William-Sonoma several months ago . As I normally just browse in this store due to the hefty prices, I spotted this set and it was on sale. I didn’t have a recipe immediately in mind, but I knew I’d seek one out in time and a few days ago, I spotted a photo in Kate Bragg’s feed on Instagram. She has a set of Nordic ware cookie stamps that are beautiful in wood and metal, and she had just baked some cookies using these lovely patterned stamps. Instant-SPARK!

Aha-I would head over to her blog and check out her recipe and then dig my stamps out of the cupboard for some peaceful baking time. The recipe is subtle in taste but the cookies do not spread. I have found super tasty recipes in the past but the batter tended to spread even though I was not overly generous with butter. These remain perfectly shaped while baking.

Some icing would have been a good choice however, what if I messed up the monogram? Best to leave well enough alone. Thanks to Kate for the following recipe!

Sugar Cookies-Heat oven to 350 degrees

3/4 c. unsalted butter, softened
1 c. powdered sugar
1 egg
1 tsp. vanilla extract
1/2 tsp. salt
2 1/2 c. flour

Using a mixmaster with a paddle attachment, cream the powdered sugar ( icing sugar) with the butter. Add the egg and vanilla and beat til fluffy. Add flour and salt and beat on low tis combined but don’t over-mix.

Portion the dough into 2 tbsp balls ( smaller is fine too)  and place on an ungreased cookie sheet a couple of inches apart. Dip your stamp into flour before pressing firmly into dough ball until dough is visible on sides of stamp. Rock the stamp slightly to lift if needed. Bake 12-14 minutes until sides become slightly golden. Transfer to a cooling rack. Do not let them stay on sheet as over time they will stick.

Thank you Kate for the spark…♡