Cookie Mold Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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3/4 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/4 cup molasses
1/2 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup coarsely chopped sliced almonds
Beat brown sugar, butter, molasses, vanilla and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients except almonds. Stir in almonds. Cover and refrigerate about 2 hours or until firm.
Heat oven to 350º. Lightly grease cookie sheet. Flour wooden or ceramic cookie mold(s). Tap mold to remove excess flour. Firmly press small amounts of dough into mold, adding more dough until mold is full and making sure dough is a uniform thickness across mold. Hold mold upright and tap edge firmly several times on hard surface (such as a counter or cutting board). If cookie does not come out, turn mold and tap another edge until cookie comes out of mold. Place cookies on cookie sheet.
Bake 8 to 10 minutes for 2-inch cookies, 10 to 12 minutes for 5-inch
cookies, or until edges are light brown. (Time depends on thickness of
cookies; watch carefully.) Remove from cookie sheet to wire rack.
Cornmeal Crispies
Amount Measure Ingredient -- Preparation Method
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3/4 cup sugar
1 cup butter or margarine -- softened
1 egg
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon grated lemon peel
1/2 teaspoon salt
Heat oven to 350º. Beat sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
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