Danescook Cookie Mold Classic Shortbread Recipes

SUGAR COOKIES FOR CERAMIC COOKIE MOLDS

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.

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.

REAL ENGLISH SHORTBREAD OR 123 SHORTBREAD

Steps:

• Beat sugar into the softened butter. ( I leave this mixture on the counter for half an hour so that the sugar dissolves into the butter properly. Then pour this into the flour and beat until mixture is white.
• drop by spoonful onto parchment papered cookie sheet place a christmas cherry on top and bake at 300-325 until pale brown. (not sure exactly how long, probably 10- 15 minutes.
• You might want to double the recipe on this one, because you'll end up not being able to put these down.

GRANDMA'S SHORTBREAD COOKIES

Steps:

• Sift together corn starch, icing sugar and flour.
• With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
• Shape into 1 inch (2.5 cm) balls.
• Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
• Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
• Decorate with candied cherries, colored sprinkles or nuts if desired.
• Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
• Cool on wire rack.
• Tips:.
• Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
• You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
• If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
• To make Crescents:.
• Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
• Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
• Twist into crescent shapes.
• When baked and cool, dip ends in melted chocolate.

COOKIE STAMP SHORTBREAD

Steps:

• Cream butter and sugar thoroughly.
• Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix.
• Roll into one-inch balls, and place on ungreased cookie sheet.
• Stamp with warm cookie stamp.
• Bake at 325F degrees for 15 to 20 minutes (or 12-15 minutes per reviewer).