Danescook Cookie Mold Classic Shortbread Recipes

CERAMIC MOLD COOKIES

Steps:

• Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream.
• In a separate bowl mix together all the dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough until firm.
• Preheat oven to 350 degrees F (180 degrees C).
• Form the cookies as directed above. Bake for 10 - 12 minutes or until the edges brown. *Quantity will vary depending on the size of your ceramic molds.

DANESCOOK COOKIE MOLD CLASSIC SHORTBREAD

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.

CLASSIC SHORTBREAD

Steps:

• Cream butter until it is light.
• Cream in powdered sugar and then vanilla.
• Work in flour.
• Knead the dough on an unfloured board until smooth.
• Spray shortbread pan very lightly with non-stick vegetable oil spray.
• Firmly press the dough into the shortbread pan.
• Prick the entire surface with a fork and bake in pan at 325 for 30-35 minutes or until lightly browned.
• Remove from oven and let cool in pan for about 10 min.
• Loosen edges with a knife and flip pan over onto a wooden cutting board.
• If shortbread doesn't come right out, tap one edge of the pan.
• Cut shortbread into serving pieces while it is warm.