I think the shortbread will take better to the stamp or mold than the butter cookie. It may be trial and error to find a recipe that is the right consistency for the stamp. Butter cookies may end up being to soft to mold.

Here are a bunch of shortbread recipes with directions for stamping in the Spiced Shortbread recipe.

Here is a link that might be useful: Shortbread Recipe and Links

Annie got a recipe from readinglady that is authentic shortbread, and it is to die for. I make it a lot. Herr is the recipe:
However, I must say, danish butter cookies are super simple and very delicious. I would think they would be easier.

Here is a link that might be useful: scottish shortbread

I have not tried the scottish shortbread..but we LOVE Aunt Doe's Shortbread from SharonCB and it could not be any easier.
I give it out to the teachers in their goodie bags/boxes and it's the most sought after goodie in the box!
I cut it out in shapes and either dip half in dark chocolate or drizzle all over the cookie...

Yuummmm

Aunty Doe's Shortbread
1/2 lb soft butter, salted is recommended
1/2 cup sifted icing sugar (confectioner's sugar)
2 cups flour
Mix butter and icing sugar, then add flour, mixing by hand.
Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles.
Bake on parchment lined cookie sheet at 275F for one hour.

Here's my Danish Butter Cookie recipe. I haven't made them with a cookie press, but I think you could. I prefer butter cookies to shortbread, and these are particularly tasty. People have complained that they are addictive, however.

Lars

1lb. butter, softened
1 cup icing sugar
1/2 cup corn starch
3 cups of pre-sift all purpose white flour
1 teaspoon pure vanilla extract
cherries to decorate

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Cream butter. Sift sugar, starch and flour together. Add to butter with vanilla. Beat with electric mixer until light and fluffy . It takes about 5 minutes to reach the consistancy of whipping cream. Drop by teaspoon full on parchment lined cookie sheets and decorate with 1/8 of a red or green cherry, well drained and patted dry. Bake for 15 minutes, do not allow to brown. They will expand slightly, look dry and be lightly golden around the edges. Remove to cooling racks.

These are very fragile, so they are not one to send in the mail!
They just melt in your mouth and are so simple and old fashioned.
If you can keep them around, they are good keepers. Enjoy!

I have to say that Lars' Danish Butter cookies are a new staple in my house at Christmas time. They are very delicious. I am not really fond of too sweet stuff, and these are perfect.

Thank you all!!! I might try making one of each to see how they do with my cookie stamps or molds. Keep the recipes coming and again, thank you. Nicole

Here are two shortbread recipes I've been making for over 30 years.

Home Cookin Chapter: Recipes From Thibeault's Table

Shortbreads
===========

300 degrees for 45 - 50 minutes
1/2 c butter
pinch salt
pinch baking soda
1/4 c fruit sugar,(Same as Berry sugar or very fine granulated sugar)
1 c flour
sugar to dredge
. Mix together Flour, salt and baking soda.

Cream butter and fruit sugar. Add flour mixture and mix well.

Pat firmly into round cake pan. Use tines of fork to make a decorate
edge around the outside of the dough. Now use fork to poke holes all
over surface. (This stops the shortbread from rising up during
baking.. Bake in low oven until just starting to colour. Should not
brown.

Remove from oven and sprinkle with fine sugar. Let sit 5 minutes and
then Cut into wedges while still warm. Do not remove shortbread
wedges from pan until cool.

Note:

This recipe can be doubled and baked in a rectangle pan, and cut into
fingers rather than wedges.

Home Cookin Chapter: Recipes From Thibeault's Table - Cookies

Chocolate Chip Shortbread Cookies
=================================
1 cup butter
pinch of salt
1/2 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 cup chocolate chips
. Cream butter and sugar until light and fluffy. Add vanilla, flour,
salt, and chocolate chips.
Roll into 1 inch balls. Dip fork in to white sugar and flatten cookie.

Bake at 325° until golden. Do not let brown.

I have a Nut Shorbread recipe, also Carol's (readinglady) and it is excellent. I made it for TG but you do need to watch it closely as it will burn easily and it is not suitable for rolled, cut or dropped cookies.

Nut Shortbread (Carol)

1 1/4 cups all-purpose flour -- (bleached preferred)
1/2 cup nuts -- (pieces - toasted)
12 tablespoons unsalted butter
6 tablespoons sugar
pinch salt
1 teaspoon vanilla
2 teaspoons sugar -- (for sprinkling on top)

Pulse flour and nuts together in food processor until finely ground.

In saucepan melt butter. Add sugar, salt and vanilla. Stir in flour/nut mixture.

9-inch round or 8-inch square pan or 9 1/2-inch fluted tart pan, greased or lined with foil. (Not necessary with stone pans.)

Pat shortbread in pan. Refrigerate at least two hours or overnight.

Preheat oven to 300°. Place rack in bottom third of oven. Bake shortbread 65-75 minutes. (A few minutes less for tart pan.)

Sprinkle with sugar. Remove from pan and cut into pieces while still warm. Cool thoroughly.

Keeps well in a tight tin or can be frozen.

Here is the shortbread recipe I use for cut cookies. Like Sherry I do not like my cookies too sweet and this recipe is wonderful and I've been making it for almost 20 years now.

Shortbread Cookies (My recipe)

1 lb of butter, softened
1/2 margarine (this is the only recipe I use margarine)
6 1/2 c. flour
2 c. sugar

Mix all ingredients and mix until smooth. Roll out until about 1/2" thick. Roll and cut out shapes. If you are just making plain round cut cookies, prick with fork on top. Bake at 350 degrees until lightly brown on bottom.

Michelle

I never roll out and cut my shortbread cookies. I always roll them into a rope, and slice and bake. It is much easier and I don't have to worry about too much flour.
I have never had any luck with my beautiful molds. I have followed instructions to the tee on how to do it without it sticking to the mold, etc. and it still never works well, so I just display my shortbread molds and slice and bake the cookies, then dip half of them in melted excellent quality chocolate.
Michelle, I have never sprinkled mine with sugar, but that is a great idea. I think when I make them this year I will sprinkle them with that wonderful sugar you sent me.
Actually, I am going to try something different also. I am going to make the round shortbread cookies, then I am going to make homemade caramel and spoon some on top and sprinkle some chopped pecans on it. Then when the caramel sets, I will dip the tops into melted chocolate or drizzle the chocolate over the top. Just thought I would try to make my own turtle shortbread. This is all if I can get over this darn winter depression and actually do something productive.
Sherry

Sherry, with shortbread dough you can just roll a tsp of dough into a ball and flatten. I just use the bottom of a glass to flatten the cookie. Yum....the caramel/pecans/chocolate sound delicious. I love to drizzle chocolate over cookies, so easy and such a dramatic effect.

The course sugar is so pretty sprinkled on top of cookies! And you don't need to sprinkle much at all. It looks like ice crystals and just glistens in the light. I was at my bulk store a few weeks ago and the course sugar bin was empty AGAIN! It really is the most popular of all the confections, so I load up when it's available.

Michelle