COOKIE MOLD SUGAR COOKIES
Sugar cookies for cookie molds. The yield depends upon the size of your cookie molds.
Provided by Maura
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 6
Steps:
- Beat the butter for 1 minute add the sugar and beat for another 3 minutes. Beat in the vanilla and eggs and mix for 1 minute. Add the flour and salt an beat for 1 minute, scraping the sides of the bowl. Refrigerate dough for 1 to 2 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Oil mold with vegetable oil or spray. Dust mold with flour, then tap mold on side to remove any excess flour. Press dough into mold, scraping excess off with a knife so that dough is flush with the edge of the mold. Loosen edges and let dough fall onto an ungreased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until lightly browned. Let cool for a few minutes before removing from sheet.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 10.2 g, Cholesterol 17.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 78.8 mg, Sugar 4.2 g
CERAMIC MOLD COOKIES
For best results, mix your dough by hand. Lightly oil mold and blot with paper towel. Lightly flour mold and re-flour the mold before each cookie but DO NOT re-oil. Press a piece of dough firmly and evenly into the mold. Trim the back of the cookie so it's flush with the mold. Tap the dough from mold and place on a baking sheet in the top third of your oven until nicely browned - about 10 minutes.
Provided by Lois M. Campbell
Yield 72
Number Of Ingredients 7
Steps:
- Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream.
- In a separate bowl mix together all the dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough until firm.
- Preheat oven to 350 degrees F (180 degrees C).
- Form the cookies as directed above. Bake for 10 - 12 minutes or until the edges brown. *Quantity will vary depending on the size of your ceramic molds.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 4.8 g, Cholesterol 6 mg, Fat 1.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 18.3 mg, Sugar 2.1 g
SPECULAAS COOKIES
When imprinting the fragrant spiced cookie dough with springerle molds, stop frequently to clean the patterns with the tip of a skewer. This allows for a better impression in the dough and resulting cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 32 cookies
Number Of Ingredients 14
Steps:
- Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
- Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
- Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
- Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks.
SUGAR COOKIES FOR CERAMIC COOKIE MOLDS
I have several cute ceramic cookie molds that you use to bake in. They take a special dough that can stand up to being released from the molds. This recipe came in a cookie book that came with one of the molds. The serving size depends on your molds. I will put 12 for the purpose of this recipe.
Provided by Pam-I-Am
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- With an electric mixer, cream the butter and sugar together until they are fluffy. Beat in the egg and the milk/cream.
- Add vanilla. Add in the flour and salt at this point. Remove dough from the bowl onto a lightly floured surface.
- Knead dough briefly (not too long or it will be a tough cookie) and form into a ball. Wrap with plastic and chill in the refrigerator for about 30 minutes (or you can quick chill in the freezer for about 10).
- While dough is chilling, preheat the oven for 350°F Take your mold and lightly brush oil on the baking surface of the cookie molds. Flour the mold(s) and tap out excess flour.
- Take a piece of dough and starting at one side, press it firmly into the mold, adding more dough as needed. Be sure to level the back of the cookie.
- Now, turn your mold over and strike it a couple of times to release the cookie. The cookie should come right out. Repeat the flour dusting of the mold before molding another cookie. (do not use oil again).
- Place the formed cookie on a baking sheet with detail side up and bake in the top 3rd of your oven. This helps highlight the nice detail of the cookie. Bake for about 10 to 12 minutes.
- HELPFUL HINTS.
- Don't be timid about striking the mold on a cutting board; it will not break if you hold it upright while striking it on its edge.
- If the cookie does not release, you have used too much oil. Clean the mold with a stiff dry brush, re-flour, but don't re-oil, and try again.
- If your cookies are puffing up and losing detail, use a smaller egg. If they are spreading out and losing detail, use less sugar.
- Chill the cookie mold as well to ease in the release of the cookie.
- If you are using a mold with multiple sections like the one in the photo, do one cookie section at at time - not the whole mold.
Nutrition Facts : Calories 209.4, Fat 8.4, SaturatedFat 5, Cholesterol 38.1, Sodium 126, Carbohydrate 30.5, Fiber 0.6, Sugar 12.6, Protein 3.1
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