This Modern Guam Seal Cookie Cutter and Stamp-in-One is used to make beautiful and cultural Guam-themed cookies. We are discontinuing this product as we have begun to manufacture a new and improved version in white.
This product contains:
One (1) blue colored 3.5 inch tall Modern Guam Seal Cookie Cutter Stamp.
Food safe PVC rigid plastic
Cookie Cutter: 3 inches wide x 3.5 inches high x 1/4 inch thick
(This product now comes with a flat, raised back for easier handling.)
*Our cookie cutter is made in the USA and material used to manufacture our product is food safe.
Cookie cutter cuts 3.5 inch pieces of dough from top to bottom of seal, however, during the baking process, cookies may expand during baking
Scroll down to see a tested recipe that we used to make our Modern Guam Seal cookies.
Butter Shortbread Recipe
This is a suggested and tried cookie recipe that works well with our Modern Guam Seal stamp. Safety Warning: Do not eat raw cookie dough. This may be harmful.
2 Cups Flour
1 Cup Unsalted Stick Butter (Do not use margarine)
1/2 Cup Sugar
1/2 tsp Almond Extract
Cream Butter and Sugar with
Hand Blender until mixed well.
Add Almond Extract and Flour
slowly and mix well.
Roll Small Amounts of dough on floured surface, 1/4 inch thick. Use Wax paper to assist. Dip stamp in bowl of sugar. Press firmly onto dough. Remove Surrounding Edges by hand. Transfer cookies using spatula to ungreased cookie sheet. Chill uncooked dough with cookie sheet in refrigerator for a few hours, or in the freezer for about a half hour. Preheat oven at 320 F, and bake for 16-18 minutes or until edges are golden. Remove from oven, let cool for about 15 mintues (and to let the design deflate). Enjoy!
Tip: Try chilling your dough for 2-3 hours, or freezing it for about 15-20 minutes before placing the cut-outs in the oven. It has been suggested that this may reduce the deformation of your cookie shape and provide a cleaner design.
Other Useful Tips for making Cookies Look their best Using our Cutter/Stamp
1. Lightly flour the counter surface where you are going to roll your dough.
2. Estimate the depth of the cookie cutter so that your rolled dough is equal to it. Too much dough or too little dough makes your cookie less than ideal.
3. Make sure that you roll your dough to a consistent thickness of about 2/8th of an inch.
4. Dip or season your whole cutter/stamp into a bed of sugar before each stamping effort. This makes it easier to remove. Flour doesn't work as well as sugar.
5. Remove excess dough from the outside perimeter of your stamp, then slowly remove your stamp from the cut-out dough.
6. Use a flat spatula to transfer your cut-out stamped cookies to your baking sheet. If your spatula is deforming the dough, make sure you used enough flour on the counter, and that you use a thin, flexible spatula.
7. Space your cookies on a cookie sheet.
8. Place cookie sheet in the refrigerator for a few hours, or in the freezer for a half hour prior to baking.
(Note: Cookies are cute - but they are not included with this product. Umbre. It's your turn to make your cookies look as beautiful as these!)
Scroll to bottom and click on the video tab to watch "How to Bake Modern Guam Seal cookies."
Caring for your Modern Guam Seal Stamp
Your cookie cutter stamp is a first of its kind taking the Modern Guam Seal and 3D technology to produce a Made in the USA Product. Material we used to manufacture this is food safe.This cutter stamp is porous as a result this new rapid production process - so please ensure that this cutter/stamp is prewashed and air dried for a few hours before using it. Do not wash your cutter stamp during the dough cutting process. If you must, please allow it to air dry well before reusing.
In our kitchen lab tests, our cookies turned out with an obvious raised stamp texture. We found that seasoning this cutter stamp with a bed of sugar prior to each stamping effort, produces a cleaner design on the dough. If any dough gets stuck in the tiny crevices, please use a toothpick to remove any dough that remains.
While not all cookie dough recipes work with cutter/stamps, we have tested the recipe below in our kitchen and have found it to work wonderfully. You may find other cutter/stamp recipes on the Internet as well. Like any baking effort, we suggest that you modify your recipes, bake times, and temperatures to come up with your perfect Modern Guam Seal cookies. Baking is a science and art, so keep experimenting.
Cookies from Customers Who've Used our Modern Guam Seal Cookie Cutter/Stamp
This photo below is an example of how your cookies can look like using a Guam rosketti recipe. It has a great texture to turn out a beautiful design.
This photo below is an example of how your cookies can look like using a almond butter shortbread recipe as listed above. It has nice golden texture and tastes so yummy. This photo below is an example of how your cookies can look like when you decorate it with all kinds of colorful yummy stuff.
A customer in this photo gets creative using edible paint and a fine-paintbrush to highlight the raised design, making the cookie pop.