This tin cookie cutter is a sillouhette of the Guam Petroglyphs (ancient drawings in Gadao's Cave in Guam).
This product contains:
1 Silver Colored Tin Cookie Cutter
Material:
Tin
Dimensions:
Cookie Cutter: Medium Sized Cutter
*Our cookie cutter is made in the USA and material used to manufacture our product is food safe.
Scroll down to see a tested recipe that we used to make our Modern Guam Seal cookies.
-------
Caring for your cookie cutter
We recommend that you keep your cookie cutters clean. Wash after every use. Lay washed cutters across your clean pan, and place them in the oven while still warm (but off). This will evaporate any moisture left on the cutters to reduce the potential for rusting.
-----
Baking Tips
A few tips:
• The dough freezes perfectly. The original recipe makes a very large quantity, so roll out a few sheets of dough and freeze flat in the freezer between wax paper and plastic wrap for quick cut-out cookies later.
• When you take the chilled dough out of the fridge you may need to let it sit for a few moments before it is soft enough to roll out. The high quotient of butter makes this a very firm dough.
• That firmness makes these perfect cut-out cookies for children; if you roll the dough at least 1/4 inch thick children should have no problem cutting and picking up cookie dough shapes. The dough doesn't tear easily or get too soft like other more delicate cookie doughs.
• They are firm yet tender, with a very buttery flavor. If you sandwich them with a soft filling like buttercream or Nutella the cookies soften even more.
Sugar Cookie Cut Out Recipe
3 cups unsalted butter, softened at room temperature for an hour
3 cups granulated sugar
3 eggs
6 ounces cream cheese (3/4 of a standard cream cheese package)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons lemon zest
9 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoon salt
In the bowl of a stand mixer, cream the butter and add the sugar. Cream until light and fluffy. Add the eggs, one at a time, and beat until golden. Add the cream cheese and again beat until well incorporated. Add the flavorings and lemon zest.
Mix the flour, baking powder, and salt in a separate bowl then add, bit by bit, to the butter/sugar mixture until fully incorporated. (You will have chosen a large bowl for this particular recipe, I hope - mine was overflowing by this point and I ended up doing the final mix in a large plastic bag.)
Refrigerate the dough for at least an hour — preferably overnight.
Heat the oven to 350° F. Divide the dough into smaller balls and roll out 1/4 to 1/8 inch thickness. Cut out cookies.
Bake cookies for 8-12 minutes, depending on thickness. The small, thinner ones started browning after about 8 minutes, and I didn't want these brown at all. The larger ones had a slight golden bottom after 11 minutes, which was perfect for my purposes.
Let cool before icing or decorating, and store in a tightly covered container.
