Recipe: Molded Cookie Sheet Recipes - Butter Cookies, Chocolate Cookies, Gingerbread Cookies, and Hints for Molding Cookies
Desserts - Cookies, Brownies, BarsWILTON COOKIE MOLD BUTTER COOKIES
1 cup butter
1 cup sugar
2 large eggs
3 cups flour
1 tsp. grated lemon or orange rind
Preheat oven to 325 degrees F.
Cream butter, add sugar and gradually blend until very light and creamy, beat in eggs. Add flour and grated rind. Stir until blended
Press dough into ungreased mold, just slightly under the top and prick 2 or 3 times with fork (to keep dough from puffing while baking).
Bake 10-15 minutes or until edges are slightly golden. Remove from mold while hot.
HINT:
These cookies may be made as sandwich cookies. Put two cookies together with approximately 1 tsp. filling or icing.
VARIATIONS:
BUTTERSCOTCH COOKIES:
Substitute 1 cup firmly packed dark brown sugar for 1 cup sugar.
SPICE COOKIES:
Add 1 tsp. cinnamon.
NUT COOKIES:
Add 1/2 cup finely chopped nuts.
Makes approximately 5 dozen cookies
WILTON CHOCOLATE COOKIES
1 1/4 cups butter or margarine, softened
3/4 cup sugar
2/3 cup brown sugar
1/2 tsp. salt
2 large eggs
3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
Preheat oven to 325 degrees F.
Beat butter, white and brown sugars and salt in large mixer bowl at medium-high speed until light and fluffy. Add eggs one at a time beating well.
Press dough into greased molds just slightly under the top and prick with fork in 2 or 3 places to prevent dough from puffing while baking.
Bake at 325 degrees F for approximately 10-15 minutes. Let cool in molds for 1 minute; release.
VARIATIONS:
CHOCOLATE-SPICE COOKIES:
Add 1 tsp. each, cinnamon and nutmeg with flour mixture.
MOCHA COOKIES:
Add 2 Tbsp. instant coffee powder with flour mixture.
CHOCOLATE-ORANGE COOKIES:
Add 2 tsp. orange peel and 1/2 tsp. orange flavoring after adding eggs.
Makes approximately 6 dozen cookies
WILTON COOKIE MOLD GINGERBREAD COOKIES
1/2 cup butter or margarine, softened
1/2 cup brown sugar
1/2 cup molasses
3 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. cloves
1/3 cup water
Preheat oven to 325 degrees F.
Cream butter and sugar with electric mixer. Beat in molasses. Blend all dry ingredients. Alternately add blended dry ingredients and water to the butter-sugar mixture. Dough will become stiff, so that last dry addition may need to be blended by hand. Work dough until it is smooth.
Press into lightly greased molds, just slightly under the top. Prick dough several times with fork to prevent dough from puffing while baking.
Bake at 325 degrees F for 8-10 minutes.
Makes 40 cookies
HINTS FOR MOLDING COOKIES
- Use these recipes or your favorite molded or drop cookie dough. If the recipe calls for greasing cookie sheet, then grease your mold. Bake at 325 degrees F until edges are slightly golden.
- Fill mold with dough so it's slightly under the top.
- Prick dough with a fork several times to keep dough from puffing up when baking.
- For two-tone cookies: Fill one part of the mold with one color cough first; then fill remainder of the mold with another color dough; press together.
- To unmold cookies: Remove from molds immediately after baking. Place rack over cookies; invert pan, tap and release cookies onto rack.
1 cup butter
1 cup sugar
2 large eggs
3 cups flour
1 tsp. grated lemon or orange rind
Preheat oven to 325 degrees F.
Cream butter, add sugar and gradually blend until very light and creamy, beat in eggs. Add flour and grated rind. Stir until blended
Press dough into ungreased mold, just slightly under the top and prick 2 or 3 times with fork (to keep dough from puffing while baking).
Bake 10-15 minutes or until edges are slightly golden. Remove from mold while hot.
HINT:
These cookies may be made as sandwich cookies. Put two cookies together with approximately 1 tsp. filling or icing.
VARIATIONS:
BUTTERSCOTCH COOKIES:
Substitute 1 cup firmly packed dark brown sugar for 1 cup sugar.
SPICE COOKIES:
Add 1 tsp. cinnamon.
NUT COOKIES:
Add 1/2 cup finely chopped nuts.
Makes approximately 5 dozen cookies
WILTON CHOCOLATE COOKIES
1 1/4 cups butter or margarine, softened
3/4 cup sugar
2/3 cup brown sugar
1/2 tsp. salt
2 large eggs
3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
Preheat oven to 325 degrees F.
Beat butter, white and brown sugars and salt in large mixer bowl at medium-high speed until light and fluffy. Add eggs one at a time beating well.
Press dough into greased molds just slightly under the top and prick with fork in 2 or 3 places to prevent dough from puffing while baking.
Bake at 325 degrees F for approximately 10-15 minutes. Let cool in molds for 1 minute; release.
VARIATIONS:
CHOCOLATE-SPICE COOKIES:
Add 1 tsp. each, cinnamon and nutmeg with flour mixture.
MOCHA COOKIES:
Add 2 Tbsp. instant coffee powder with flour mixture.
CHOCOLATE-ORANGE COOKIES:
Add 2 tsp. orange peel and 1/2 tsp. orange flavoring after adding eggs.
Makes approximately 6 dozen cookies
WILTON COOKIE MOLD GINGERBREAD COOKIES
1/2 cup butter or margarine, softened
1/2 cup brown sugar
1/2 cup molasses
3 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. cloves
1/3 cup water
Preheat oven to 325 degrees F.
Cream butter and sugar with electric mixer. Beat in molasses. Blend all dry ingredients. Alternately add blended dry ingredients and water to the butter-sugar mixture. Dough will become stiff, so that last dry addition may need to be blended by hand. Work dough until it is smooth.
Press into lightly greased molds, just slightly under the top. Prick dough several times with fork to prevent dough from puffing while baking.
Bake at 325 degrees F for 8-10 minutes.
Makes 40 cookies
HINTS FOR MOLDING COOKIES
- Use these recipes or your favorite molded or drop cookie dough. If the recipe calls for greasing cookie sheet, then grease your mold. Bake at 325 degrees F until edges are slightly golden.
- Fill mold with dough so it's slightly under the top.
- Prick dough with a fork several times to keep dough from puffing up when baking.
- For two-tone cookies: Fill one part of the mold with one color cough first; then fill remainder of the mold with another color dough; press together.
- To unmold cookies: Remove from molds immediately after baking. Place rack over cookies; invert pan, tap and release cookies onto rack.
MsgID: 0220290
Shared by: MED/TN
In reply to: ISO: Help using molded cookie sheets
Board: All Baking at Recipelink.com
Shared by: MED/TN
In reply to: ISO: Help using molded cookie sheets
Board: All Baking at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Help using molded cookie sheets |
Ruth - California | |
2 | Recipe: Molded Cookie Sheet Recipes - Butter Cookies, Chocolate Cookies, Gingerbread Cookies, and Hints for Molding Cookies |
MED/TN |
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