Cookie stamps or presses work
best with homemade cookies made with REAL ingredients like butter.
Real stick butter has less water thus helps the cookies hold
their shapes better. Bread flour or a mixture of bread flour
and all purpose or wheat flour also helps. And more gluten helps
hold the shapes better.
With premade cookie dough,
the shapes will usually melt away. You can use package mixes,
however you will want to add some extra flour, again to help
hold the shapes.
After making your cookie dough,
make 1 1/2" dough balls and place them on a cool,
UNGREASED cookie sheet. Follow the photos for the next few steps.