Danescook Cookie Mold Classic Shortbread

"I keep finding this recipe for my Angel Teddy Bear mold "in"every place but a safe place there is none safer than www.food.com so here it is in all of the details to enjoy. Mold delightful large-sized cookies and treats, perfect for gifts and celebrations This hand-crafted clay mold provides great detail that's works well for marzipan and decorative crafts - wax, clay, papier mache', hand cast paper and more."
 
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photo by aaronsmom photo by aaronsmom
photo by aaronsmom
Ready In:
50mins
Ingredients:
5
Yields:
4 cookies
Serves:
4
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ingredients

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directions

  • Preheat oven to 325°F In a medium mixing bowl, cream butter, sugar and vanilla. Add 2 cups flour and mix until dough is smooth. If dough feels sticky add additional 1/4 cup flour as needed.Dough should be soft but not sticky.
  • Spray cookie mold lightly with vegetable pan spray.
  • Flour mold, shake out excess. Firmly press dough into mold, making sure dough is even.
  • Prick surface with fork and bake in mold 30-35 minutes or until lightly browned.
  • Cool in mold 15 minutes.
  • Loosen edges of shortbread with tip of knife and flip mold over onto cooling rack. Makes 4 cookies.
  • Note:For Cookies Press dough in mold and bake flowing recipe directions. For best results, bake in mold. For easier handling, place mold on a cookie sheet before baking. If desired, to make more than one cookie at a time, you may release dough from mold and bake directly on cookie sheet. To unmold after cooling, run knife blade on the edge of mold and release.
  • For Candy: Freeze mold at least 20 minutes before molding candy. Melt Chocolate or confectionery coating as directed on package. Fill mold cavity to top; freeze approximately 10 minutes to set and release.
  • For Rolled fondant: It's easy to create a fondant "plaque" to add dimension to any type of cake. Press fondant paste lightly into cavity, then release.
  • Cool mold completely before washing. To clean hand wash in warm soapy water; rinse thoroughly.

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Reviews

  1. This is the first recipe that was successful for me! It was very easy, and tasty as well. I use Brown Bag cookie molds, and this recipe was enough to make 4 large cookies. I baked them without the molds, and it took the same amount of time the recipe called for.
     
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RECIPE SUBMITTED BY

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the&nbsp;&nbsp;one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food!&nbsp;</p>
 
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