Recipe: How to Use Cookie Molds and Sugar Cookie Recipe

Hello Heidi,

Here is some info shared by Vicki of Oseland's Country Gourmet - they currently advertise here at TKL's Shop Avenue and have a wonderful variety of cookie molds and stamps.

Happy Baking!

Betsy

Author:
Oseland's Country Gourmet
http://www.countrygourmet.com

Date: 1997/10/10
Forums: rec.food.baking

Hre's what you do to make molded cookies:

For the best detail, mix your cookie dough by hand, then chill the dough well.

Lightly oil the mold with vegetable oil using a pastry brush. Use a paper towel to wipe out as much oil as possible.

Dust the mold with flour, as you would a cake pan. Tap the edge of the mold on a cutting board to remove any excess flour. You will have to re-flour the mold before each cookie, but DO NOT re-oil it.

Take a piece of chilled cookie dough, and press it firmly and evenly into the mold.

Using a sawing motion with a sharp knife, trim the back of the cookie so it is flush with the mold. Use your thumb to pull the dough slightly away from the edges of the mold for a nice clean edge.

Next, hold the mold perpendicular to a wooden cutting board and strike the edge sharply 3 or 4 times. Rotate the mold and strike it again a couple of times. The cookie should come right out.

Bake the formed cookie on a baking sheet in the top third of your oven until nicely browned. You'll want to start checking at 10 minutes.

Here's a basic sugar cookie recipe for you to be used with the cookie
mold:

Sugar Cookies

1/2 cups softened butter
3/4 cup sugar
1 medium or large egg (not jumbo or extra large)
1 Tbs. milk or cream
2 cups flour
1/4 teaspoon salt
1/4 teaspoon nutmeg, or cinnamon

Cream butter by hand, then add the sugar and mix until fluffy. Beat in the egg and milk. In a separate bowl, mix together all the dry ingredients. Add them to the butter mixture and knead the dough for about a minute. Chill the dough, then follow the above directions. Bake at 350 for 10-12 minutes.

Tips:

If you feel that your cookie dough is too soft, add a few tablespoons of flour.

If your baked cookies are puffing up and have lost some detail, use a smaller egg. If they are spreading out and losing detail, use less sugar.