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Susan's Favorite Sugar Butter Cookie Recipe Chocolate Butter Cookie Recipe Perfect Peanut Butter Cookies Recipe Red Velvet Sugar Cookie Recipe | Bailey's Irish Cream Recipe | Gluten-Free Cream Cheese Butter Cookie Recipe | Peanut Butter And Pumpkin Dog Treats  | Royal Icing

For best recipe results weigh ingredients and use a stand mixer. 

If you find the dough is sticking in the mold, dust the cavity with powdered sugar or flour (tapping out the excess) each time before adding dough.

For best recipe results weigh ingredients and use a stand mixer. 

If you find the dough is sticking in the mold, dust the cavity with powdered sugar or flour (tapping out the excess) each time before adding dough.

For a subtle caramel-like flavor and color, substitute brown sugar for regular sugar. (For super-consistent results consider using powdered whole eggs)

2 ½ cups flour (15oz/424 grams). Don’t sift it -- scoop it
½ teaspoon salt 
¾ cup (1 ½ sticks) unsalted butter, room temperature
I cup sugar, minus 1 ¾ tablespoons (6.8oz/198 grams)
1 egg
1 ½ teaspoon vanilla extract
Beat the butter on med-high speed until creamy. Scrape down sides of bowl when needed. Reduce speed and slowly add sugar. Return to med-high speed and beat until creamy (note: mixture lightens when creamed). 
Reduce speed to medium and add the egg and vanilla. Mix until well incorporated. Scrape down sides of bowl when needed. In a separate bowl combine the flour and salt together with a whisk or fork.
Reduce the speed to low and add half of the flour and salt mixture. When almost fully incorporated, add the remaining flour and salt mixture and mix until dough starts pulling away from sides of the bowl. Dough should not feel sticky--more like a Play-Doh texture. If dough is sticky, add more flour 1 teaspoon at a time till desired texture is achieved. Too much flour can cause cookies to crack, so check often to prevent over drying.
Divide dough into 2 portions. Form each into disk shape and wrap in plastic wrap. Refrigerate for at least 2 hours or freeze for later use. (If frozen, best when used within 6 months.) 
Bake cookies at 350˚F on parchment paper until lightly browned on edges. Turn cookie sheet about halfway through baking time. Times vary according to size and thickness of cookie (between 10 and 17 minutes).
One batch makes approximately 40 mini, 17 small, 7 medium or 5 large Artesão Cookie Mold cookies.
 Recipe doubles well
Quick reference for doubling Susan’s Favorite Cookie Recipe:
5 cups flour, 1lb14.2oz/856 grams
1 teaspoon salt
1 ½ cups (3 sticks) unsalted butter
2 cups sugar minus 3 ½ Tablespoons =13.7oz./387 grams
2 eggs
3 teaspoons vanilla

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 Chocolate Butter Cookie Recipe

 

For best recipe results weigh ingredients and use a stand mixer.

If you find the dough is sticking in the mold, lightly dust the cavity with powdered sugar or flour or cocoa (tapping out the excess) before adding dough.

 

1 ½ sticks butter, softened (170 g/ 6 oz. / 12 Tablespoons / ¾ cup)

1 cup granulated sugar (213 g / 7.7 oz.)

⅔ cup cocoa (55 g / 1.9 oz.) Sift if lumpy

1 large egg

1 ½ teaspoons pure vanilla extract

2 ¼ cups flour (323 g / 11.4 oz.) Don’t sift it -- scoop it. You want the flour to be dense and not aerated.

 

Cream the butter and sugar on medium-high speed for several minutes until light and fluffy.

Add the cocoa powder and mix on low speed, scraping down the sides of the bowl when necessary. Add the vanilla and the egg and blend on medium speed until thoroughly combined. Add the flour on low/med speed. Mix till dough pulls away from sides of bowl and clumps together. If dough is still sticking to the sides of bowl add more flour a Tablespoon at a time until it pulls away from bowl and is not sticky to the touch.

Wrap dough in plastic wrap or in sealed container and place in refrigerator for 2 or more hours.

Bake approx. 6-10 minutes at 350°F on cookie sheet lined with parchment paper or silicone mat. Baking time depends on thickness of dough. Don’t over bake.

For dramatic Halloween cookies use black cocoa!

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Perfect Peanut Butter Cookies Recipe

by 6 Cakes & More (modified for cookie molding)

For best recipe results weigh ingredients and use a stand mixer. 

If you find the dough is sticking in the mold, dust the cavity with powdered sugar or flour (tapping out the excess) each time before adding dough.

This dough was originally meant for immediate use for cookie cutters. For molded cookies, however, It works best if it is chilled for an hour or so before use. If you can’t wait to chill dough, dust mold cavity with powdered sugar or flour (tapping out the excess) before adding dough to prevent sticking.

 

INGREDIENTS:

169.5 grams unsalted butter cool, not room temperature

220 grams sugar

1/2 teaspoon salt

136 grams creamy peanut butter

1 large egg cold

1/2 tablespoon vanilla

384 grams all-purpose flour

 

  1. In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  2. Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We just want the sugar to start incorporating into the butter. There will still be some pretty big chunks of butter not fully mixed in. That's okay!
  3. Add the peanut butter and again, on low, mix until just incorporated. You may still see little spots of butter and that's okay! Scrape the sides and bottom of your bowl before adding the egg and vanilla.
  4. Add the cold egg and the vanilla. Again, the temperature of the egg matters. You want to use it cold.
  5. Again, turn your mixer on to the lowest speed and mix just until the egg and vanilla have incorporated into the other ingredients. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds. You will see small pieces of butter and that's okay!
  6. Add the flour to your wet ingredients.
  7. Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will to gather onto the paddle and start to clean the sides of the bowl. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, it’s ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  8. Shape dough into disk and wrap in plastic wrap or in sealed container and refrigerate for a couple of hours.
  9. When ready, heat oven to 350 degrees F and place molded cookies on baking sheets lined with parchment paper or silicone baking mats. Bake 8- 10 minutes (depending on thickness of cookie). Turn cookie sheets halfway through bake time.

 

 

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    Red Velvet Sugar Cookies

    Recipe by Allie Roomberg -Baking A Moment 

    Adapted for cookie molding 

    For best recipe results weigh ingredients and use a stand mixer. 

    If you find the dough is sticking in the mold, dust the cavity with powdered sugar or flour (tapping out the excess)before adding dough.

    1 cup unsalted butter/2 sticks (approx. 228 grams)
    4 ounces cream cheese/half a brick (111 grams)
    1 cup granulated sugar (200 grams)
    1 egg yolk, large
    2 teaspoons vanilla extract
    1 tablespoon red food coloring (liquid)
    3 cups all-purpose flour (409 grams)
    1/4 cup cornstarch (33 grams)
    1/4 cup unsweetened cocoa powder (23 grams)
    1/2 teaspoon kosher salt

     

     1. Place the butter, cream cheese, and sugar in a large mixing bowl and beat on medium-low speed until smooth (about 1 minute).
    2. Add the egg yolk, vanilla, and food coloring and mix on medium speed until combined.
    3. Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cocoa, cornstarch, and salt.
    4. Mix on medium-low speed until a stiff dough forms (about 30 seconds to 1 minute).
    5.Wrap the dough in plastic wrap to chill in the fridge at least an hour before molding cookies. The dough can still be a little sticky so dust powdered sugar or flour in the mold cavity, tapping out excess before molding to help it release cleanly.
    6. Bake at 375 F on cookie sheet lined with parchment paper or silicone mat for 8 to 16 minutes, or until set around the edges but still a little soft towards the center. Baking time depends on thickness of cookie. Turn cookie sheet halfway through baking time.
    7. Cool completely before decorating.

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    Bailey’s Irish Cream Cookie Recipe

    Recipe by Cathy Flynn Grinham

    (Slightly modified for silicone cookie molding)

    For best recipe results weigh ingredients and use a stand mixer. 

    If you find the dough is sticking in the mold, dust the cavity with powdered sugar or flour (tapping out the excess) each time before adding dough.

    ½ cup butter, softened

    ¾ cup sugar (161 grams)

    1 egg (medium or large)

    1 Tbsp. Irish cream liqueur

    2 tsp instant coffee

    1 tsp very hot water

    ½  tsp vanilla extract

    2 cups flour (308 grams)

    Thoroughly cream butter and sugar by hand or in a mixer at low speed. Beat in egg, liqueur, vanilla, and instant coffee dissolved in hot water. Mix in flour until fully incorporated. 

    Form into disc and wrap in plastic wrap. Refrigerate for 2 hours or longer.

    Bake at 325 ˚F on cookie sheet lined with parchment paper or silicone mat for approx. 12-18 minutes rotating the cookie sheet halfway through baking time. 

     

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    Note: I tested various gluten-free flours, both prepackaged and from scratch and of those I really liked Domata Gluten Free Flour the best. Of those made from scratch, I like “Silvana’s”.(recipe below)

     

    1 cup butter, softened

    3 oz. cream cheese, softened

    1 egg

    ⅞ cup sugar (184g or ¾ plus ⅛ cup)

    1 teaspoon vanilla

    3 cups plus ⅛ (493g) Domata Gluten Free Flour or *Silvana’s Gluten free flour (scoop--don’t sift flours)

     

    Mix butter and cream cheese together in mixer on med- high until creamy.

    Add egg, vanilla, and sugar till fully incorporated and creamy, scraping down sides when needed.

    On lowest speed add flour and mix, scraping down sides often. Mix till flour is well incorporated.

    Divide dough into 2-3 portions, form them into disk shape and wrap in plastic wrap. Refrigerate for at least 2 hours, overnight, or freeze for later use. (Best when used within 6 months.)

     

    Bake cookies on parchment paper at 350˚F, turning the cookie sheet about halfway through baking time. Approx. 6-11 minutes total baking time. Times vary according to size and thickness of cookie.

    * Cookies made with Silvana's are fragile until cooled! Let cool on parchment before removing with spatula.

     

    *Silvana’s Kitchen Gluten-Free All-Purpose Flour Recipe

    (makes more than you need for this recipe)

    Makes: About 4 pounds (can be halved)

    Prep Time: 15 minutes

    6 cups (870 grams) white rice flour

    3 cups (375 grams) tapioca flour

    1½ cups (246 grams) potato starch

    2 tablespoons (17 grams) xanthan gum

    1 tablespoon (10 grams) salt

     

    In a large bowl, whisk together the rice flour, tapioca flour, potato starch, salt, and xanthan gum. Transfer unused flour to an airtight storage container and place in a cool, dry place or refrigerate.

    Note: I tested various gluten-free flours, both prepackaged and from scratch and of those I really liked Domata Gluten Free Flour the best. Of those made from scratch I like “Silvana’s”. (recipe below)
    Flour should be weighed for most reliable results.
    1 cup butter, softened
    3 oz. cream cheese, softened
    1 egg
    ⅞ cup sugar (184g or ¾ plus ⅛ cup)
    1 teaspoon vanilla
    3 cups plus ⅛ (493g) Domata Gluten Free Flour or *Silvana’s Gluten free flour (scoop--don’t sift flours)
     
    Mix butter and cream cheese together in mixer on med- high until creamy.
    Add egg, vanilla, and sugar till fully incorporated and creamy, scraping down sides when needed.
    On lowest speed add flour and mix, scraping down sides often. Mix till flour is well incorporated.
    Divide dough into 2-3 portions, form them into disk shape and wrap in plastic wrap. Refrigerate for at least 2 hours, overnight, or freeze for later use. (Best when used within 6 months.)
     
    Bake cookies on parchment paper at 350˚F, turning the cookie sheet about halfway through baking time. Approx. 6-11 minutes total baking time. Times vary according to size and thickness of cookie.
    * Cookies made with Silvana's are fragile until cooled! Let cool on parchment before removing with spatula.
    *Silvana’s Kitchen Gluten-Free All-Purpose Flour (makes more than you need for this recipe)
    Makes: About 4 pounds (can be halved)
    Prep Time: 15 minutes
    6 cups (870 grams) white rice flour
    3 cups (375 grams) tapioca flour
    1½ cups (246 grams) potato starch
    2 tablespoons (17 grams) xanthan gum
    1 tablespoon (10 grams) salt
     
    In a large bowl, whisk together the rice flour, tapioca flour, potato starch, salt, and xanthan gum. Transfer unused flour to an airtight storage container and place in a cool, dry place or refrigerate.

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    Recipe can be halved
    2½ cups whole wheat flour
    2 eggs
    ½ cup canned pumpkin
    2 tablespoons peanut butter
    ½ teaspoon salt
    ½ teaspoon ground cinnamon
     
    Preheat oven to 350˚F (175 ˚ C)
    Mix the flour, eggs, pumpkin, peanut butter, salt, and cinnamon together in a bowl with a fork, then knead with hands to make a stiff dough.
    Add water as needed to make the dough workable; I usually don’t add any water but dough should be dry and stiff. Firmly press a piece of dough into mold. Lay cookie mold dough-side down on parchment paper and using finger tips pull up on one end of mold. Slowly peel cookie mold away from dough till all dough is free from mold. If using mini mold, dough can simply be popped out.
    Bake in preheated oven until hard, about 40 minutes.

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    2 tablespoons egg white powder
    6 tablespoons lukewarm water
    ¼ teaspoon almond extract or lemon juice
    1 box (1 pound) powdered sugar (sifted)
    In large mixing bowl beat egg white powder and powdered sugar on low till well blended.
    Gradually beat in water and flavoring. Beat on high till icing is thick and glossy (about 6 minutes).
    Leave white or mix with food coloring to decorate cookies. Keep covered during use as royal icing dries quickly.