Last December, when
my dad gave me all of my mother's Christmas decorations, I found this
heart-shaped cookie mold in amongst them. To my knowledge, my mother never used
it. This comes as no surprise because I still have the pristine Santa cookie
mold that I got around the same time (1985). I've been thinking a lot about my
mother lately, for obvious reasons, so thought it was time to finally put it to
use. I think it was largely fear of the unknown (read: fear of failure and a
colossal kitchen mess) that kept me from attempting this with my own cookie mold years ago.
The mold is a product of Brown Bag Cookie Art, but no recipes or instructions
were attached, so I went onto the Internet and found all of the information
that I needed. How cute are these?!
Not only are they cute, but they are tasty
as well, and surprisingly easy to do (I see Santa cookies in my distant
future.) The key thing, I think, is to thoroughly spray the mold with PAM before
each use, flour it, knock out the excess flour, and then press the dough in
firmly. Once this has been done, and leveled off with a sharp knife, if
necessary, press the dough back from the edges with your thumb around all
sides. Then, turn cookie and mold on the side, and rap it firmly on the countertop
or cutting board, turning the mold slowly as you do and, gradually, the
imprinted dough will release.
With the re-rolled scraps of dough, I used my new set of bee cookie stamps to
make the bee cookies that I found most appropriate coupled with the hearts.
Have any of you ever used cookie molds? If so, I'd love to know of your
experiences. Here's the recipe that I used if you want to try it.
Sugar Cookies
From Brown Bag Cookie Art
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 Tablespoon cream or milk
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
Preheat oven to 350ยบF.
Cream together butter and sugar. Beat in egg, milk or cream, and vanilla. Whisk together flour and salt and add to the creamed mixture. Child dough for 30 minutes. Roll or press into mold.
Bake for 10-12 minutes until lightly browned around the edges.
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 Tablespoon cream or milk
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
Preheat oven to 350ยบF.
Cream together butter and sugar. Beat in egg, milk or cream, and vanilla. Whisk together flour and salt and add to the creamed mixture. Child dough for 30 minutes. Roll or press into mold.
Bake for 10-12 minutes until lightly browned around the edges.
Happy Valentine's
Day, everyone!
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10 comments:
The cookies came out nicely. I had a gingerbread girl mold, but dropped it a few years back. Sugar cookies are my very favorite!
Happy Valentine's Day, Pattie.
I'd say that these cookies are doubly special since they were made in your mother's cookie molds that your father gave to you. That is pulling my heart strings big time, Pattie! I lost my mother this summer and cherish anything that was given to me. The recipe sounds yummy and perfect for this holiday.
Happy Valentine's Day!
Roz
You are brave to try something that sounds that touchy! I love the bee cookie shapes as well as the very elaborate hearts.
best... mae at maefood.blogspot.com
Beautiful gift cookies! Thanks for joining the "what's for dinner" linky party - hope to see you again next week!
Those are the prettiest cookies.
Thanks for sharing the recipe at Cooking and Crafting with J & J.
These are gorgeous! I especially love the bees :) And they are so pretty set against the red toile.
Those are really cute! I had a beautiful mold at one time, and sadly I only used it to decorate my kitchen.
These are such beautiful cookies it's almost a shame to eat them. Pinning for future use.
Cookie molds are great time savers. My daughter bakes lots of cookies and I will show this to her. Thank you!
These are so cute!
Thanks for joining Cooking and Crafting with J & J!
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