Ceramic Mold Cookies

Ceramic Mold Cookies

4

"For best results, mix your dough by hand. Lightly oil mold and blot with paper towel. Lightly flour mold and re-flour the mold before each cookie but DO NOT re-oil. Press a piece of dough firmly and evenly into the mold. Trim the back of the cookie so it's flush with the mold. Tap the dough from mold and place on a baking sheet in the top third of your oven until nicely browned - about 10 minutes."

Ingredients

{{adjustedServings}} servings 33 cals
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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 33 kcal
  • 2%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream.
  2. In a separate bowl mix together all the dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough until firm.
  3. Preheat oven to 350 degrees F (180 degrees C).
  4. Form the cookies as directed above. Bake for 10 - 12 minutes or until the edges brown. *Quantity will vary depending on the size of your ceramic molds.
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Reviews

4
  1. 4 Ratings

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I really enjoyed making and eating these cookies. They were not too sweet, and the nutmeg gave the cookie a subtle and warm flavor. The consistancy was perfect for picking up the details of my...

I used this recipe to make Halloween cookies with my Brown bag cookie mold. The process is time consuming, but well worth it. The cookies hold the impressions of the mold nicely. Be sure to c...

What a great recipe for my sea shell mold cookie tray. I added 2 tablespoons of sambuca and dusted them with icing sugar. I love them! I was lazy and let the mixer do all the creaming.