I think it should be possible if the dough is well-chilled, and a thin, sharp knife used for slicing.
I’ve never had lamington anything. So I’m clearly nuts.
I’ve made sables with chocolate bits and it’s kinda stressful but doable.
I bought a couple of Schraf serrated knives from Webstaurant Store, a 5-inch and an 8-inch, and I’ve found they’re super effective for everything baking related, from slice-and-bake cookies to cutting cakes. The blades are thin and sharp and the serrations are fairly fine. (I was first sold on the idea after seeing a feature about how this type of knife is the key to neatly cutting iced cakes.)
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Me either, but have always been interested. These might be a good shortcut/gateway version?
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Ha, I’m constantly changing it up, with occasional repeats, but almost never in consecutive years.
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Those cookies really show the stamp well. Very nice!
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Thank you! FWIW: I found on ebay and ordered the spider stamp. 
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I have a question about the stamped brownie cookies: How long do they keep, and keep their texture, in your experience?
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Traditional lamingtons are more of a bite-sized sponge cake than a cookie.
I would just make Lamingtons.
The shortcut some people take is cutting commercial cake into cubes and dipping those into melted chocolate.
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I’ve been impressed with their longevity. They definitely taste better the second day and onward. I keep them in a well-closed tin, and find the texture of the cookie remains fudgy, while the glaze stays delicately shattering. I haven’t held them longer than the 4th day, as they always get eaten, but I do like them for how well they hold up.
As a side note: I would like to find more winning stampable cookie dough recipes. So far, Tartine’s glazed gingerbread cookies and the chocolate brownie cookies here have been my favorites.
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Two that I have saved, but have not yet tried:
(gift link)
Some reviews on the NYT cookies complain about the texture of the cornstarch, though. Either could be easily tweaked, flavor-wise, of course.
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Thanks for the links! A stamped lemon cookie has been high on my list of wants. I’ll study this one.
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I bought a finely-serrated one specifically for slicing biscotti containing nuts, but found that the serrations caught on the nuts, wrecking the biscotti. Someone here suggested using a thin-bladed chef’s knife instead; I haven’t tried that yet as I first have to purchase said knife (recommendations welcomed), and need to drum up the energy to do more than basic cooking.
I’ve used a ham slicer (unfortunately not very sharp) to cut slice-and-bake cookies. It works, but not to my satisfaction. I will try my finely-serrated knife when next I make them.
BTW, I don’t spend mounds of cash on knives, so any recommendations should factor that in. A while back I bought a great Mercer bread knife for under CAD 30 from Amazon, and subsequently found it rated as the best in a test (no, I don’t know if Mercer financed the test 
).
This is my favorite knife for most things. It’s the favorite knife of everyone I’ve given these to as gifts. I prefer this spear tip one. Only $12, it’d be a bargain at twice the price. I use it to make 1/4 inch slices of Pistachio-Cardamom Shortbread cookies.
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I have 2 Victorinox knives I love. The 3.25" paring knife and a chef’s knife.
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@aubergine You use the one with the serrated edge?
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Grandmothers’honey cake from Dorie’s Anytime Cake. The taste of honey is the star in this cake. I used wild flower honey from Ukraine. This recipe is just like my mom use to bake. Dorie sprinkles almonds on top but I omitted the. At home we use to spread sweet butter on it.
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that looks lovely! i bet it smells great in the oven.
Yes, spear tip, serrated. I have an inexpensive knife sharpener and I use it on these knives, no problem. Anyway, they stay sharp a long time.
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