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Brown Bag Cookie Mold Recipes
by Hill Design, Inc.
Reprinted with permission to recipelink.com
How To MOLD COOKIES
Lightly oil your cookie mold using a pastry brush and vegetable oil. Wipe with a paper towel to remove as much oil as possible.
Dust with flour, then tap edge to remove excess.
Firmly press a piece of chilled dough into the prepared mold.
Using a sawing motion with a sharp knife, level the cookie dough so it is flush with the back of the mold.
Give your cookie an even edge by using your thumb to pull the dough slightly away from the edge of the mold.
Hold the mold perpendicular to a cutting board and strike the edge sharply 3 or 4 times. Rotate and repeat.
Drop the cookie out of the mold onto a baking sheet.
Re-flour your mold, and repeat. Do not re-oil it.
Do not bake in the mold!
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.
Don't substitute ingredients. Master these recipes before you try others.
SUGAR/CHOCOLATE COOKIES
Yield: 5- 8 cookies depending on the size of your mold
1/2 cup butter- softened
3/4 cup sugar l egg ("medium" or "large")
1 Tablespoon milk or cream
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups flour- scoop measured (use your measuring cup to scoop flour from the bag, then level)
Thoroughly cream the softened butter by hand or with a mixer.
Add sugar and mix.
Beat in the egg (if using a mixer, use slowest speed), milk or cream and vanilla.
Mix the flour with the salt and add to the butter mixture.
Knead for a minute. Chill the dough for 30 minutes and mold cookies.
Bake at 350F in the top third of your oven for 10 - 12 minutes, or until the edges start to brown.
For Chocolate Cookies - Add 1/3 C unsweetened cocoa to the sugar. Do not chill the dough. Mold as directed.
ALMOND COOKIES
Yield: 5- 8 cookies depending on the size of your mold
1/2 cup butter - softened
2 ounces almond paste
1/2 cup sugar
1 egg (medium or large)
1/2 teaspoon almond extract
1/4 teaspoon salt
2 cups flour- scoop measured (use your measuring
cup to scoopflour from the bag, then level)
Thoroughly cream the softened butter and almond paste by hand or with a mixer.
Add the sugar and almond extract and mix.
Beat in the egg, (if using a mixer, use slowest speed).
Mix the flour with the salt and add to the butter mixture.
Knead for a minute.
Chill the dough for 30 minutes and mold cookies.
Bake at 350F in the top third of your oven for 10-12 minutes, or until the edges start to brown.
GINGER COOKIES
Yield: 6- 9 cookies depending on the size of your mold
1/2 cup butter - softened
1/2 cup dark brown sugar - packed
1/4 cup molasses
1 egg (medium or large)
1/2 teaspoon cinnamon
2 teaspoons ginger
2 dashes clove
1 dash cayenne pepper
2 1/4 cups flour - scoop measured (use your measuring cup to scoop flour from the bag, then level)
Thoroughly cream the softened butter by hand, or with a mixer.
Add brown sugar and molasses and mix.
Beat in the egg (if using a mixer, use slowest speed).
In a separate bowl, mix all the dry ingredients then stir them into the butter mixture.
Knead for a minute.
Chill the dough for 30 minutes and mold cookies.
Bake at 375F in the top third of your oven for 10-12 minutes, or until the edges start to brown.
ORANGE SPICE COOKIES
1/2 cup butter - softened
1/2 cup light brown sugar - packed
1 egg (medium or large)
1 Tablespoon grated orange rind
1 teaspoon grated lemon rind
1 Tablespoon orange liquor
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon allspice
1/4 teaspoon salt
2 cups flour- scoop measured (use your measuring
cup to scoopflour from the bag, then level)
Thoroughly cream the softened butter and sugar together by hand or with a mixer.
Beat in the egg (if using a mixer, use slowest speed), the grated orange and lemon rinds, and the orange liquor.
In a separate bowl, mix all the dry ingredients, then stir them into the butter mixture.
Knead for a minute.
Chill the dough for 30 minutes and mold cookies.
Bake at 350F in the top third of your oven for 10-12 minutes, or until the edges are nicely browned.
by Hill Design, Inc.
Reprinted with permission to recipelink.com
How To MOLD COOKIES
Lightly oil your cookie mold using a pastry brush and vegetable oil. Wipe with a paper towel to remove as much oil as possible.
Dust with flour, then tap edge to remove excess.
Firmly press a piece of chilled dough into the prepared mold.
Using a sawing motion with a sharp knife, level the cookie dough so it is flush with the back of the mold.
Give your cookie an even edge by using your thumb to pull the dough slightly away from the edge of the mold.
Hold the mold perpendicular to a cutting board and strike the edge sharply 3 or 4 times. Rotate and repeat.
Drop the cookie out of the mold onto a baking sheet.
Re-flour your mold, and repeat. Do not re-oil it.
Do not bake in the mold!
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.
Don't substitute ingredients. Master these recipes before you try others.
SUGAR/CHOCOLATE COOKIES
Yield: 5- 8 cookies depending on the size of your mold
1/2 cup butter- softened
3/4 cup sugar l egg ("medium" or "large")
1 Tablespoon milk or cream
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups flour- scoop measured (use your measuring cup to scoop flour from the bag, then level)
Thoroughly cream the softened butter by hand or with a mixer.
Add sugar and mix.
Beat in the egg (if using a mixer, use slowest speed), milk or cream and vanilla.
Mix the flour with the salt and add to the butter mixture.
Knead for a minute. Chill the dough for 30 minutes and mold cookies.
Bake at 350F in the top third of your oven for 10 - 12 minutes, or until the edges start to brown.
For Chocolate Cookies - Add 1/3 C unsweetened cocoa to the sugar. Do not chill the dough. Mold as directed.
ALMOND COOKIES
Yield: 5- 8 cookies depending on the size of your mold
1/2 cup butter - softened
2 ounces almond paste
1/2 cup sugar
1 egg (medium or large)
1/2 teaspoon almond extract
1/4 teaspoon salt
2 cups flour- scoop measured (use your measuring
cup to scoopflour from the bag, then level)
Thoroughly cream the softened butter and almond paste by hand or with a mixer.
Add the sugar and almond extract and mix.
Beat in the egg, (if using a mixer, use slowest speed).
Mix the flour with the salt and add to the butter mixture.
Knead for a minute.
Chill the dough for 30 minutes and mold cookies.
Bake at 350F in the top third of your oven for 10-12 minutes, or until the edges start to brown.
GINGER COOKIES
Yield: 6- 9 cookies depending on the size of your mold
1/2 cup butter - softened
1/2 cup dark brown sugar - packed
1/4 cup molasses
1 egg (medium or large)
1/2 teaspoon cinnamon
2 teaspoons ginger
2 dashes clove
1 dash cayenne pepper
2 1/4 cups flour - scoop measured (use your measuring cup to scoop flour from the bag, then level)
Thoroughly cream the softened butter by hand, or with a mixer.
Add brown sugar and molasses and mix.
Beat in the egg (if using a mixer, use slowest speed).
In a separate bowl, mix all the dry ingredients then stir them into the butter mixture.
Knead for a minute.
Chill the dough for 30 minutes and mold cookies.
Bake at 375F in the top third of your oven for 10-12 minutes, or until the edges start to brown.
ORANGE SPICE COOKIES
1/2 cup butter - softened
1/2 cup light brown sugar - packed
1 egg (medium or large)
1 Tablespoon grated orange rind
1 teaspoon grated lemon rind
1 Tablespoon orange liquor
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon allspice
1/4 teaspoon salt
2 cups flour- scoop measured (use your measuring
cup to scoopflour from the bag, then level)
Thoroughly cream the softened butter and sugar together by hand or with a mixer.
Beat in the egg (if using a mixer, use slowest speed), the grated orange and lemon rinds, and the orange liquor.
In a separate bowl, mix all the dry ingredients, then stir them into the butter mixture.
Knead for a minute.
Chill the dough for 30 minutes and mold cookies.
Bake at 350F in the top third of your oven for 10-12 minutes, or until the edges are nicely browned.
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!