|
Visitors
Online: 252
 |
|
Cookie & Shortbread Recipes
|
| |
 Wilton Shortbread Recipe for Wilton Stoneware Molds
(Also works well with Brown Bag Molds)
1 Cup Butter
2/3 Cup Confectioners' Sugar
2 Teaspoons Vanilla Extract
2 Cups Flour
1/8 Tsp. Salt
Preheat oven to 325 degrees F. Cream butter, sugar and vanilla. Add 2 cups flour and mix until dough is smooth. If dough feels sticky, add additional flour. Dough should be soft but not sticky. Spray cookie mold lightly with pan spray. Flour mold, shake out excess. Firmly press dough into the mold, making sure dough is even. Prick surface with fork and bake in mold 30 to 35 minutes, or until lightly browned. Cool in mold for 15 minutes. Loosen edge with butter knife and flip mold over and tap gently until cookie releases.
|
|
|
Brown Bag Cookie Mold Recipe
Suger/Chocolate Cookies
1/2 cup butter - softened
3/4 cup sugar
1 egg
1 Tablespoon milk or cream
1/4 Teaspoon salt
1 Teaspoon vanilla extract
2 Cups flour - scoop measured
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. Knead for one minute. Chill dough for 30 minutes and mold cookies as directed below. Bake at 350 degrees in the top third of your oven for 10-12 minutes, or until the edges start to brown.
Yield 5-8 cookies depending on the size of the mold.
For chocolate cookies add 1/3 Cup unsweetened cocoa to the sugar. Do NOT chill the dough. Mold as directed.
|
|
|
|
|
|
|
|
All Rights Reserved
© 2009
Powered by
DIYeStores.com - a DIY Website Builder
Total Website
Visits: 2402
|
Featured
Products
|
| Large Cinnamon Cones |
| $14.00 |
|
| 1983 Beautiful Swan |
| $36.00 |
|
| Crescent Santa |
| $22.00 |
|
| Americana Baseball Shelf Sitter |
| $12.00 |
|
| Fall Beeswax & Botanical Bowl Fillers |
| $3.00 |
|
| Single Cinnamon Roll on a Plate |
| $16.00 |
|
| Double Cinnamon Rolls |
| $16.00 |
|
