Stamped Cookies

Serves: 12

Yield: 3 dozen

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These ingredients are:
vegetarian iconVegetarian dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free


  • 2 cups whole barley flour (or whole wheat pastry flour) Add to list
  • 1 and 1/2 cups finely ground nutmeal (almonds, filberts or pecans, ground 1/2 cup at a time in dry blender, then measured) Add to list
  • 2 teaspoons Rumford aluminum-free baking powder Add to list
  • 1/4 cup unrefined sesame oil (or safflower or corn) Add to list
  • 3/4 cup Mystic Lake fruit juice concentrate (or maple syrup or honey) Add to list
  • 2 teaspoons vanilla (or half almond extract if using almonds) Add to list
  • Optional glaze: red raspberry or currant jelly Add to list


Combine dry and liquid ingredients in separate bowls. Add wet to dry and mix well, kneading a little. With fingers form golf-sized balls, flatten with hands to 1/4 inch, and place close together on cookie sheet sprayed lightly.

Indent with any new rubber stamp design, (or carve a simple design, such as a tree or star, on flat half of a cut raw potato). Brush design lightly with jelly, and bake for approximately 15 minutes in preheated 350°F oven.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

Learn more about our recipes. View guidelines »

More about: almonds, baking, barley, cookies, desserts, whole grains, whole wheat


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