Thursday, December 3, 2015

Nordicware Cookie Stamps (and great big cookie sheet)

Ready for a little trivia before we move on to cookie stamps?

You know those big cookie sheets - the ones that look professional and heavy-duty, compared to the flimsy ones your grandma used?

You might know that they're called half-sheet pans. (Did you know? You get points!)

But do you know why?

It's because in professional bakeries, they use pans that are twice that size. Those are full-sheet pans. So the ones you might use are half-sheet pans. And then there are pans that are half that size, and they're called quarter-sheet pans.

If you go to a restaurant supply store, you might find full-sheet pans, but unless you need a big pan for storing stuff, I don't suggest you buy one. They won't fit in your oven.

Nope. The biggest baking pan that will fit in your home oven is a three-quarter sheet pan.

Those three-quarter pans are kind of rare. BUT!!! Nordicware is now selling them. They call it the Natural Big Baking Sheet. I didn't get a good photo of it. But it looks like a cookie sheet. A nice, big, high-quality, sturdy cookie sheet.

I got one to try out, along with the Geo Cookie Stamps.

The bigger pan is great for when you're in the midst of cookie-palooza and you need to use every possible inch of oven space. There's enough space around the outer edges for air circulation. It would also be good for roasting a lot of vegetables or any other baking project where you need a lot of space. It would also be good as a drip catcher in the oven if you're baking a few pies that might get messy.

I'm a little bit in love with the cookie stamps, if I'm being honest. They're geometric patterns, so they're appropriate for any holiday or no holiday. And they're easy to use. And they look ... well, sort of retro. Like they might have been owned by your grandma.

You can cut cookies with a cookie cutter and then stamp them. Or you can roll dough into balls and then mash them with the stamp, or you can stamp rolled-out dough and then cut out shapes.

I used them for shortbread cookies and also for a nut-butter cookie - like peanut butter cookies that you'd normally mark with a fork to make the classic crosshatch pattern. The stamps worked perfectly with both types of cookies, and they should work just as well for any cookie that doesn't spread a lot during baking.

The stamps I got were a set of three with geometric designs, but I see that Nordicware has a couple of other sets including all-season stamps, and holiday cookie stamps. Oh my! I already have a giant collection of cookie cutters, but now I'm coveting all of those stamps. It's such an easy way to add personality to cookies.

Who's it for: Cookie stamps are for people who bake cookies and want them a little fancier; the baking pan is great for anyone who wants to bake a lot of stuff all at once.

Pros: Stamps: They work well. Nice patterns. Cookie sheet: It's huuuge. It's sturdy. It's well made.

Cons:  Stamps: Oops. Now I want them ALL. Cookie sheet: The only "con" for me was finding a place to store it. It didn't fit where my other cookie sheets were. But I found space!

Wishes: Stamps: I hope they make more designs. Cookie sheet: It's a cookie sheet. Hard to ask for much more.

Source: I received these from the manufacturer as part of a Nordicware program.

Check out a review of the book with the recipe for the cookies.

Check out the cookie recipe.

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