I've used these several times already, to make vanilla cookies (Lakeland recipie) and peppermint creams. I also decorated a birthday cake with them stamped out of royal icing (and yellow marzipan). Easy and impressive! Like all the cut-then-stamp style cutters my 5 year old loves them. The trick is to have a toothpick handy to clear out any fiddly bits that fill up. Press down avoiding the plunger to cut the shape out first, then stamp the details on with the plunger.Try also to not stamp too hard or you cut the cookie into tiny bits!