Brown Bag Cookie Mold Recipes
by Hill Design, Inc.
Reprinted with permission to recipelink.com
How To MOLD COOKIES
· Lightly oil your cookie mold using a pastry brush and vegetable oil. Wipe with a paper towel to remove as much oil as possible.
· Dust with flour, then tap edge to remove excess.
· Firmly press a piece of chilled dough into the prepared mold.
· Using a sawing motion with a sharp knife, level the cookie dough so it is flush with the back of the mold.
· Give your cookie an even edge by using your thumb to pull the dough slightly away from the edge of the mold.
· Hold the mold perpendicular to a cutting board and strike the edge sharply 3 or 4 times. Rotate and repeat.
· Drop the cookie out of the mold onto a baking sheet.
· Re-flour your mold, and repeat. Do not re-oil it.
Do not bake in the mold!
HELPFUL HINTS
· Don't be timid about striking the mold on a cutting board; it will not break if you hold it upright while striking it on its edge.
· If the cookie does not release, you have used too much oil. Clean the mold with a stiff dry brush, re-flour, but don't re-oil, and try again.
· If your cookies are puffing up and losing detail, use a smaller egg. If they are spreading out and losing detail, use less sugar.
· Don't substitute ingredients. Master these recipes before you try others.
SUGAR/CHOCOLATE COOKIES
Yield: 5- 8 cookies depending on the size of your mold
1/2 cup butter- softened
3/4 cup sugar l egg ("medium" or "large")
1 Tablespoon milk or cream
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups flour- scoop measured (use your measuring cup to scoop flour from the bag, then level)
Thoroughly cream the softened butter by hand or with a mixer.
Add sugar and mix.
Beat in the egg (if using a mixer, use slowest speed), milk or cream and vanilla.
Mix the flour with the salt and add to the butter mixture.
Knead for a minute. Chill the dough for 30 minutes and mold cookies.
Bake at 350F in the top third of your oven for 10 - 12 minutes, or until the edges start to brown.
For Chocolate Cookies - Add 1/3 C unsweetened cocoa to the sugar. Do not chill the dough. Mold as directed.
ALMOND COOKIES
Yield: 5- 8 cookies depending on the size of your mold
1/2 cup butter - softened
2 ounces almond paste
1/2 cup sugar
1 egg (medium or large)
1/2 teaspoon almond extract
1/4 teaspoon salt
2 cups flour- scoop measured (use your measuring
cup to scoopflour from the bag, then level)
Thoroughly cream the softened butter and almond paste by hand or with a mixer.
Add the sugar and almond extract and mix.
Beat in the egg, (if using a mixer, use slowest speed).
Mix the flour with the salt and add to the butter mixture.
Knead for a minute.
Chill the dough for 30 minutes and mold cookies.
Bake at 350F in the top third of your oven for 10-12 minutes, or until the edges start to brown.
GINGER COOKIES
Yield: 6- 9 cookies depending on the size of your mold
1/2 cup butter - softened
1/2 cup dark brown sugar - packed
1/4 cup molasses
1 egg (medium or large)
1/2 teaspoon cinnamon
2 teaspoons ginger
2 dashes clove
1 dash cayenne pepper
2 1/4 cups flour - scoop measured (use your measuring cup to scoop flour from the bag, then level)
Thoroughly cream the softened butter by hand, or with a mixer.
Add brown sugar and molasses and mix.
Beat in the egg (if using a mixer, use slowest speed).
In a separate bowl, mix all the dry ingredients then stir them into the butter mixture.
Knead for a minute.
Chill the dough for 30 minutes and mold cookies.
Bake at 375F in the top third of your oven for 10-12 minutes, or until the edges start to brown.
ORANGE SPICE COOKIES
1/2 cup butter - softened
1/2 cup light brown sugar - packed
1 egg (medium or large)
1 Tablespoon grated orange rind
1 teaspoon grated lemon rind
1 Tablespoon orange liquor
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon allspice
1/4 teaspoon salt
2 cups flour- scoop measured (use your measuring
cup to scoopflour from the bag, then level)
Thoroughly cream the softened butter and sugar together by hand or with a mixer.
Beat in the egg (if using a mixer, use slowest speed), the grated orange and lemon rinds, and the orange liquor.
In a separate bowl, mix all the dry ingredients, then stir them into the butter mixture.
Knead for a minute.
Chill the dough for 30 minutes and mold cookies.
Bake at 350F in the top third of your oven for 10-12 minutes, or until the edges are nicely browned.
