“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.” - by Lois M. Campbell
Ingredients
Adjust Servings
Original recipe yields 6 dozen*
Directions
- Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream.
- 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.
- Preheat oven to 350 degrees F (180 degrees C).
- 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.
Nutrition
Amount Per Serving (72 total)
- Calories
- 33 cal
- 2%
- Fat
- 1.4 g
- 2%
- Carbs
- 4.8 g
- 2%
Based on a 2,000 calorie diet
Share It
Reviews (3)
Rate This Recipe
"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 ceram..." See moreic mold, but I did have to add an additional teaspoon of milk to evenly mix in all the flour."
gardengrl
"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 chill t..." See morehe dough well and use a large egg, not an extra large or jumbo. Try substituting the milk with orange liqueur or one of your favorites."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
