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.
Provided by oilpatchjo
Categories Dessert
Time 50m
Yield 4 cookies, 4 serving(s)
Number Of Ingredients 5
Steps:
- 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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