These are letter stamps that can be used for graduation. They are designed to be combined with the separately sold rosette-shaped stamps. ⚠︎ Rosette cookie cutters are sold separately. ☆ About the stamp knob On the back of the stamp cookies, there is a "knob" to make it easier to separate the dough from the stamp after stamping. The knob is designed to be wide enough, making it easy to handle for people with large hands or small children who are not yet adept at using their fingertips. ☆ Tips for making delicious cookies!! • Dusting the stamp with flour when using it will make it easier to separate the dough from the stamp. • If you cut and stamp the dough when it is well chilled, the shape and pattern will be transferred cleanly. • To prevent the dough from puffing up too much, use only egg yolks and mix them without incorporating air. • We recommend a cookie dough thickness of 5mm. • Using Silpat will prevent the cookies from losing their shape and result in a crispy finish. [Product Contents: 1 stamp]