I am absolutely embarrassed to say that I have never used my cookie stamps.....hangs head in shame. Now I pretty much have to don’t I? I will let you know as soon as I try them out.
If that is you in the towel you are very adorable.
I look even better sans towel.
It helps to keep both the stamp and the dough very cold; and to flour the stamp lightly. After you stamp and have them on a cookie sheet (preferably lined with parchment or, better, Silpat), chill them a few more minutes before putting in the oven. This helps the dough to retain the imprint during the baking.
Don’t use a recipe that calls for softened or melted butter - cut the butter in as you would for pie pastry, and then knead it only lightly. Chill before rolling out and cutting/stamping.