Any gingerbread recipe will work. Scoop dough with #40 disher, then hand roll into balls. Lightly dust the top of each roll by first dipping finger in flour, then gently tapping top of ball, so you leave a fingerprint. More flour leave noticeable traces behind, less flour and the stamper will stick to the cookie. Stamp the ball until it is flat. You should get a good impression this way.
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