MOLDED SUGAR COOKIE RECIPE RECIPES
WILTON SUGAR COOKIE RECIPE FOR MOLDED PAN
"A cookie recipe to fill a cookie mold."
Total Time 30 minutes
Prep Time 15 minutes
Yield 1
Number Of Ingredients 7
Steps:
- " Beat butter and sugar. Add egg and extracts. Add flour and salt. Spray pan with cooking spray with flour. Fill pan. Bake 9-10 minutes at 350?. Cool in pan 5 minutes. Cool completely on cooling grid."
Nutrition Facts : Calories 4052 calories, FatContent 192.540840234604 g, CarbohydrateContent 532.273150620875 g, CholesterolContent 674.170000621869 mg, FiberContent 11.1375001966953 g, ProteinContent 50.0809900024585 g, SaturatedFatContent 118.609135148578 g, ServingSize 1 1 Dozen (908g), SodiumContent 1403.9646683327 mg, SugarContent 521.13565042418 g, TransFatContent 14.9661890164231 g
SUGAR COOKIES FOR CERAMIC COOKIE MOLDS RECIPE - FOOD.COM
I have several cute ceramic cookie molds that you use to bake in. They take a special dough that can stand up to being released from the molds. This recipe came in a cookie book that came with one of the molds. The serving size depends on your molds. I will put 12 for the purpose of this recipe.
Total Time 1 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- With an electric mixer, cream the butter and sugar together until they are fluffy. Beat in the egg and the milk/cream.
- Add vanilla. Add in the flour and salt at this point. Remove dough from the bowl onto a lightly floured surface.
- Knead dough briefly (not too long or it will be a tough cookie) and form into a ball. Wrap with plastic and chill in the refrigerator for about 30 minutes (or you can quick chill in the freezer for about 10).
- While dough is chilling, preheat the oven for 350°F Take your mold and lightly brush oil on the baking surface of the cookie molds. Flour the mold(s) and tap out excess flour.
- Take a piece of dough and starting at one side, press it firmly into the mold, adding more dough as needed. Be sure to level the back of the cookie.
- Now, turn your mold over and strike it a couple of times to release the cookie. The cookie should come right out. Repeat the flour dusting of the mold before molding another cookie. (do not use oil again).
- Place the formed cookie on a baking sheet with detail side up and bake in the top 3rd of your oven. This helps highlight the nice detail of the cookie. Bake for about 10 to 12 minutes.
- 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.
- Chill the cookie mold as well to ease in the release of the cookie.
- If you are using a mold with multiple sections like the one in the photo, do one cookie section at at time - not the whole mold.
Nutrition Facts : Calories 209.4, FatContent 8.4, SaturatedFatContent 5, CholesterolContent 38.1, SodiumContent 126, CarbohydrateContent 30.5, FiberContent 0.6, SugarContent 12.6, ProteinContent 3.1
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