Each time before using, season your new cookie stamps by brushing them with cooking oil. Do not use butter to season stamps. Cookie dough should be rolled into walnut size balls. Stamp and flatten to the desired thickness with cookie stamp. Sticking may be minimized by dusting your cookie stamp with flour. Another method is to lightly mist the cookie stamp with cooking oil, and then dust the stamp with icing sugar. You may need to do this after stamping every other cookie. When finished, a toothbrush and hot water are ideal for cleaning your cookie stamps. Let dry and store until next time. Approx 2.3” in diameter and .4” thick.