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1
Preheat the oven to 325F.
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2
Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray.
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3
With a pastry brush, lightly coat a cookie stamp with a neutral-tasting vegetable oil, such as canola, or mist it with cooking spray.
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4
Using an electric mixer fitted with the paddle attachment, mix the butter, sugar, and vanilla on medium-low speed until combined.
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5
Add the flour and salt and mix on low speed just until thoroughly combined.
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6
(Dont overmix here or the cookies can be tough.)
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7
Using a 1 1/4-inch scoop, drop the dough on the prepared baking sheets about 2 inches apart.
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8
Stamp each dough ball firmly enough to make an imprint, but dont press so hard that the cookie flattens to less than 1/4 inch thick.
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9
Bake until the cookies begin to look golden brown around the edges, about 10 minutes.
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10
The cookies will keep for a few days in an airtight container.
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11
Youll find cookie stamps in many patterns at most well-stocked specialty kitchen stores, or check out www.rycraft.com.
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12
In addition to ones depicting sand dollars, they stock numerous others that are sea-related, including seahorses, sea turtles, crabs, starfish, and dolphins.
