Gravestone Cookies

Gravestone Cookies This super-easy dough makes great basic cookies that you can decorate however you like. We’ve suggested using a cookie stamp to emboss the gravestones, but you can decorate them with icing, if you prefer. 2-1/4 cups (550 mL) all purpose flour 1 cup (250 mL) icing sugar 1 cup (250 mL) butter, melted 1 egg, beaten 1 tsp. (5 mL) vanilla In a bowl, stir together the flour and the icing sugar. Add the melted butter, beaten egg and vanilla and beat, using an electric mixer, until the dough is smooth. It will be very soft — this is normal. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 2 hours or overnight. Meanwhile, make a template out of cardboard in the shape of a gravestone 2 x 2-1/2 inches. Also, for an extremely realistic gravestone effect, make a cookie stamp from a raw potato (instructions follow recipe). Preheat the oven to 350° F (180° C). Line a cookie sheet (or two) with parchment paper and grease the paper lightly. On a floured surface, roll one half of the chilled cookie dough out to about 1/8-inch (1/3 cm) thickness. Cut gravestone shapes using your template and place on the prepared cookie sheet. If you’re using a cookie stamp, press it into the dough firmly enough to leave an imprint, but be careful not to tear the dough. Bake for 10 to 12 minutes or until the bottoms are lightly browned and the cookies are set. Remove from cookie sheets and let cool on a rack. Makes 2-1/2 to 3 dozen.