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Susan's Favorite Sugar Butter Cookie Recipe | Marlies Vanilla Butter Springerle Cookies Chocolate Butter Cookie Recipe Perfect Peanut Butter Cookies Recipe Red Velvet Sugar Cookie Recipe | Custard Cream Biscuit Recipe| Pumpkin Spiced Cookies | Bailey's Irish Cream Recipe | Danish Butter Cookies |Lemon Curd Cookies With Lemon Curd FillingChinese Almond Cookie Recipe I 3 Ingredient Vegan Peanut Butter Cookies | Green Velvet Cookies Chocolate Chipotle Cookies | Gluten-Free Cream Cheese Butter Cookie Recipe | Peanut Butter And Pumpkin Dog Treats  | Royal Icing | Modeling Chocolate Wall Street Journal Gingerbread Recipe | Speculoos Cookie Recipe | Rolled Buttercream

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.

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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 (15.1oz/428 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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wedding kissing couple cookie

 

 Marlies Vanilla Butter Springerle Cookies from Springerle Joy

(Link to original recipe below.)

This is not a traditional springerle recipe. It has no "foot" and requires no drying time.

Slightly tweaked for Artesao Silicone Cookie Molds

Ingredients:

  • 250 gm butter at room temperature (2 sticks + 1 tablespoon)
  • 150 gm confectioner's sugar (1/3 lb.)
  • 2 tsp. vanilla extract
  • 1 large egg
  • 490 gm all-purpose flour (1 lb. 1.3 oz)
  • 1/2 tsp. salt

Preparation:

1 Mix butter, confectioner’s sugar and vanilla extract till a creamy mixture. Add the egg and mix again very well. Add the flour and salt and mix or knead by hand until you form a beautiful and cohesive dough. Press it into a thick pancake, wrap in plastic wrap, and place in fridge for a couple of hours or more to chill.

2 Dust mold with flour, tapping out the excess, each time before filling cavity with dough.

4 Place your cookies on a cookie sheet lined with parchment paper.

5 Chill your cookie sheet of molded cookies in the fridge or freezer while the oven preheats.

6 Bake at 350° F about 10-15 minutes depending on the size of the cookies. Turn halfway through baking time.

 

Link to the original unmodified recipe on Springerle Joy Blog here.

 

 

 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 

find modified cookie molding recipe for download link at top of page

by 6 Cakes & More (Original unmodified recipe)

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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Danish Butter Cookies  By Laura Jean

A superior recipe for delicate detail retention!

Tweaked for use with Artesão Cookie Molds

For best results weigh the ingredients and use a stand mixer!

Taking the chill out of the ingredients helps with incorporation

1 cup butter (2 sticks/228 grams) room temp or slightly softened

1 large egg (58 grams unshelled) room temp

½ cup honey (173 grams)

1 Tablespoon milk room temp

1 ½ teaspoon vanilla extract

OR 1 teaspoon vanilla extract plus ½ teaspoon of other extract of choice such as almond or orange

½ cup sugar (108 grams)

¼ teaspoon salt

* Flour 630 grams (Approx. 4 ¼ cups dense not aerated) A cup of flour can vary greatly in its weight depending on how compacted or aerated it is.

  • Mix softened butter with egg, honey, milk, and extracts
  • Add sugar and salt
  • Add flour and mix until dough clumps together and cleans the sides of the bowl
  • Wrap dough in plastic wrap and chill for an hour or more before using

When ready, heat oven to 350. Mold and bake cookies on parchment or silicone baking mat. Bake approx. 10 minutes, turning cookie sheet halfway through baking time. Baking times vary depending on oven and thickness of cookie.

Helpful hint: If you find that the dough is sticking in the mold, dust the cavity with powdered sugar tapping out the excess each time before use.

* To attain a caramel-like color as in the Frida Kahlo photo, replace 16 grams of the flour with baking cocoa.

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Lemon Curd Cookies With lemon Curd Filling

Lemon Curd Cookies – by (Gretchen Nist LaTurner)

Modified by Susan Moniz for Artesao Cookie Molds

 3 Tbsp whole milk

1 tsp lemon extract

½ tsp  Bakers Ammonia (Hartshorn) or baking powder

110 g lemon curd

  • Mix the above and set aside until fully dissolved

115 g unsalted butter, softened

115 g caster sugar

½ tsp salt

  • Mix butter/sugar/salt, beat until fluffy, then drizzle the milk mixture in and continue
340 g all purpose flour
125 g Bird’s Custard Powder (homemade custard powder recipe is available on recipe page)
  • Mix flour and custard powder
  • Add half of the dry ingredients to the prior wet ingredients and beat together until you have a smooth dough. Then add the remaining dry ingredients. It takes a bit of time to come together. If it doesn’t, add 1 t milk. 
  • Shape the dough into an oblong shape about ½” thick, Chill for 20 minutes.
  • Mold cookies
  • Place the cookies on parchment lined baking sheets. They will not spread. Chill the cookies for 20 more minutes (or more). 
  • Oven is preheated to 325F. Take chilled cookies and put into oven.  Bake 8-10 minutes or until edges are a pale golden brown. Let cookies cool on pans after baking before removing to a wire rack.

Filling:

300 g Confectioner’s (Powdered) Sugar

75 g unsalted butter, softened

75 g lemon curd

Zest of 1 lemon

2 tsp lemon juice

4 tsp Bird’s custard powder (or homemade custard powder)

1 tssp vanilla extract (I used Fiori Di Sicilia)

  • Cream together all of the above until smooth and light. Place filling in pastry bag and pipe the filling onto cookies and top with another cookie.  Cookies will keep in an airtight bag for up to 1 week. 

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Chinese Almond Cookie Recipe

 Adapted from original recipe by Dawn Williams.

Best results will be achieved if the flours are weighed.

Ingredients:

228 g (1 cup) butter, softened

2 tsp. almond extract

1 large egg

58g (½ cup) ground almonds (almond flour)

1 cup sugar

2 Tbsp. corn starch

½ teaspoon salt

388g flour (approx. 3 cups)

Cream the butter and sugar.

Add egg and extract.

Mix in ground Almonds and salt until incorporated.

Add the corn starch and flour at low speed.

The dough should pull away from the sides of the bowl and clump together. If dough is sticky to the touch add more flour a Tablespoon at a time.

Chill dough until firm. 30 minutes- 2 hours (overnight is fine too)

This dough is on the softer side so dusting the mold with flour (tapping out the excess) may be necessary.

While oven is preheating place molded cookies in freezer.

Bake molded cookies at 350 F. on parchment paper

Bake approximately 10-14 minutes. Baking size depends on thickness of cookies.

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3 Ingredient Vegan Peanut Butter Cookies

vegan peanut butter cookies

3-ingredient Vegan Peanut Butter Cookies

By Anthea of Rainbow Nourishments  Link to the original recipe.

They have no egg, no refined sugar, no dairy, are gluten-free and keto-friendly.

Makes approx. 20 small cookies. Weigh ingredients for optimal results.

Below are the adjusted recipe/instructions made by Susan Moniz for use with Artesao silicone molds

Ingredients:

1 cup (250g) smooth natural peanut butter

1 ¼ cups (125g) almond flour / blanched almond meal, spooned and leveled

⅓ cup (115g) maple syrup

Preparing the cookies:

1) Preheat the oven to 180°C (350°F)

2) Add all the ingredients to a bowl and mix until combined.

3) Cover and place in refrigerator to chill for a half hour or more.

Dust mold cavity with corn starch before each use to prevent sticking

The dough should be dense enough to handle without being too sticky. If the dough is too soft to handle add an additional 12-15 or so grams of flour and let it sit a few minutes before molding.  
It’s a soft but a not super-flexible dough (no gluten). So, avoid a design with sharp deep crevices.

Bake the cookies on parchment paper or silicone mat for 10-15 minutes or until the edges are very slightly golden brown.

Cookies baked for less time will be soft and chewy whereas cookies baked for longer will be crisp throughout.

  1. Allow the cookies to completely cool on the baking tray. Initially, the cookies will be very soft but will firm up a lot as they cool.
  2. For the best texture, enjoy the cookies on the day of baking either warm or at room temperature. Alternatively, store the cookies in an airtight container at room temperature for 5 days, in the fridge for 2 weeks or up to 2 months in the freezer.

Notes from Anthea

  1. For the best results, I recommend using the grams measurements. Alternatively, use the spoon and level method to measure the flour where you fluff up the flour in the container, use a spoon to add it to a measuring cup and level it off with a knife. Using a measuring cup to scoop the flour out of the container will pack it in the measuring cup and make the cookies crumblier. Instead of using almond flour, I've had success with using 100g oat flour OR 50g fine white rice flour. After you mix your cookie dough, let it sit for a few minutes as it will thicken up. I prefer the cookies with almond flour as they're less dry and crumbly. I haven't tested this recipe with any other flour.

Serving: 1 cookie | Calories: 125kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Sodium: 54mg |

Potassium: 83mg | Fiber: 1g | Sugar: 5g | Calcium: 26mg | Iron: 0

 

Red Velvet Sugar Cookies download

By Allie Roomberg -Baking A Moment (original unmodified recipe)

-Tweaked 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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Custard Cream Biscuit Recipe

By Shane Wingerd (slightly modified for Artesao Cookie Molds)

3 TB Whole Milk

1 TB Vanilla Extract

225g (7.9oz) Unsalted Butter, softened

115g (4oz) Caster Sugar or Baker’s Sugar (smaller sugar crystals)

½ tsp Salt

340g (12oz) AP Flour. *Plus about 46 or more grams of extra flour to be added (if needed), until dough pulls away from sides of bowl and is not sticky to the touch.

125g (4.4oz) Bird’s Custard Powder. Or homemade powder.   (See below)

In a small cup or bowl, combine the milk and vanilla extract. Set aside.

Place butter, salt, and sugar into bowl of mixer and beat until fluffy.                                                                                Meanwhile whisk the flour and custard powder together in a bowl.

When the butter is fluffy, begin drizzling the milk/vanilla mixture into mixing bowl on medium speed. It may look a little strange at first, but keep beating it and it will all come together into a beautiful homogenous mass.

Add the flour/custard powder mixture and beat together until you have a ball of smooth dough. *Add additional flour, if needed.

Shape into a disk or two, wrap in plastic wrap and chill for at least 20 minutes to firm up.

Mold cookies and bake on parchment paper.

Preheat oven to 350F. Place molded cookies in freezer while oven is preheating. Bake between 6 -10 minutes. Baking time depends on thickness of cookies. Turn cookie sheet halfway through baking time.

 

Homemade Custard Cream Powder

NOTE: This makes slightly more than is needed for the Custard Cream Biscuit recipe.

I Cup Milk Powder (76g). I used Carnation Instant Non-Fat Milk Powder. Using a blender, pulverize until texture is fine and smooth.

½ Cup Corn Starch (66g).

1½ TB Vanilla Sugar. (I made my own by mixing the seeds of a vanilla bean into a cup of sugar). Using regular sugar is fine too.

Whisk ingredients together.

 

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Squirrel with acorn cookies

Pumpkin Spiced Cookies

Pumpkin Spiced (Springerle) Cookies

From King Arthur Baking Company (with adjustments for silicone cookie molds)

Although titled as such, these are not true springerle cookies. No drying time is required

YIELD 20 to 30 cookies, depending on size

Ingredients:

16 tablespoons (227g) unsalted butter, room temperature

1/2 cup (106g) light brown sugar or dark brown sugar, packed

1/2 cup (99g) granulated sugar

1 tablespoon (21g) molasses

1/2 teaspoon salt

3 tablespoons (18g) pumpkin pie spice

1 large egg

1/4 cup (67g) pumpkin purée

1/4 teaspoon pumpkin flavor, optional; for enhanced flavor

1 teaspoon vanilla extract

3 1/2 cups (420g) I upped the flour until the dough cleaned the bowl and was not sticky to the touch, adding an extra 140g for a total of 560g All-Purpose Flour

Glaze (optional)

1/4 cup (4 tablespoons, 57g) unsalted butter, melted

1/4 cup (21g) unsweetened cocoa, Dutch-process or natural

1 cup (113g) confectioners' sugar

1 teaspoon vanilla extract

2 to 4 tablespoons (28g to 57g) milk

 

  • Beat together the butter, sugars, molasses, salt, and pumpkin pie spice until light and creamy.
  • Beat in the egg, pumpkin purée, pumpkin flavor, and vanilla.
  • Stir in the flour in three additions, mixing until the dough comes together.
  • Divide the dough in half, shape both halves into disks, wrap in plastic, and refrigerate for at least 1 hour.
  • Preheat the oven to 300°F. Grease two baking sheets, or line them with parchment.

* Note: I baked them instead at 350 for about 15 minutes. Because I added more flour and increased the oven temperature the baking time is not as long as the original version. Ovens vary so experiment what time is best for your oven.

  • Mold cookies
  • Transfer the cookies to the prepared baking sheets. Freeze the cookies for at least 30 minutes; this helps them retain their shape during baking.
  • Rotate the baking sheets halfway through baking time.

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Speculoos Cookie Recipe

Speculoos Cookie Recipe (modified)

By Belgian Foodie  

Recipe modified below for silicone cookie molds

Ingredients:

200 g butter

375 g brown sugar dark

2 eggs

500 g all-purpose flour

1 1/2 tsp cinnamon ground

1/2 tsp ginger ground

3/8 tsp allspice or nutmeg ground 

½ tsp ground cloves

Instructions:

In a large mixing bowl, cream the butter and brown sugar together.

Add one egg at a time, mixing after each one.

In another bowl mix together the flour and spices. Then add the flour mixture to the butter-sugar mixture. The dough should clump together and clean the sides of the bowl.

Make a disc or 2 with the dough. Wrap in plastic wrap and put in refrigerator for 30 minutes or more. 

Mold cookies and place on parchment paper. Bake at 350°F / 175°C for approx. 13 minutes. Turn cookie sheet halfway through baking.

 

Bailey’s Irish Cream Cookie Recipe download

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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 Green Velvet Cookie Recipe download

(Link to the original unmodified roll-out cookie recipe by Georganne Bell)

-Tweaked for cookie molding-

INGREDIENTS:

1 1/4 cups butter (285 g)

1 1/4 cup granulated sugar (250 g)

2/3 cup powdered sugar (77 g)

2 large eggs (100 g)

2 tablespoons Irish Cream Coffee Creamer (40 g) I used Baileys Irish Cream Liquor

1 teaspoon vinegar (6 g)

1 teaspoon salt (6g)

Green food coloring (I used Kelly green)

2 Tablespoons unsweetened cocoa powder (14 g)

5 cups flour (700g)

INSTRUCTIONS:

  1. If using immediately, preheat oven to 375° F or 190° C. Line baking sheets with silicone baking sheets or parchment paper.
  2. Cream butter and sugars together.
  3. Add eggs, vinegar, Irish Cream, and salt and mix well.
  4. Add green food coloring as desired.
  5. Add cocoa powder and flour and mix until completely incorporated and the dough cleans the sides of the bowl. Can be used right away or chilled for later.
  6. If molding immediately, the dough will be on the soft side. Dust the mold cavity with powdered sugar, tapping out excess, before each use to prevent sticking. If using chilled dough, dusting with powdered sugar is likely not necessary.
  7. Bake at 375° F/190° C for 7-10 minutes

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 Chocolate Chipotle Cookies    

Recipe by Arty McGoo. Link to original recipe

This version is tweaked for cookie molding

Weigh ingredients for best results. Recipe can be halved.

 Ingredients

5 cups all-purpose flour (694 grams)

1 cup cocoa powder (102 grams)

2 teaspoons instant espresso powder (optional)

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ground chipotle chili powder

2 cups butter, softened

2 cups sugar (200 grams)

2 large eggs

2 teaspoons vanilla

 Instructions

  • Combine flour, salt, spices
  • In a large mixing bowl, cream butter and sugar until light and fluffy
  • Beat in egg and vanilla until well combined
  • Gradually add the flour mixture at low speed. Scrape down sides as needed until well combined
  • Wrap in plastic wrap or airtight container and chill for about 2 hours before molding
  • Bake at 350° F for 6-12 minutes depending on thickness of cookie

This recipe is not overly spicy and gives just a hint of warmth at the end of eating. You can go heavier on the spices if you like hot spicy cookies.

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The Wall Street Journal Gingerbread Recipe

 Please Note: If using for cookie molding, dismiss steps 4 -6 and continue to step 7.

Cookie drying in step 6 is optional for very simple designs.

Option: place the molded cookies in the freezer for 10 or more minutes before baking.

This recipe is adapted from one in the "Tartine" cookbook and amplified by cocoa, allspice and red chili.

ACTIVE TIME: 1-1¼ hours MAKES: 2-4 dozen cookies

Ingredients

1 cup unsalted butter, room temperature

3/4 cup plus 2 tablespoons sugar

1 egg

1/2 cup dark molasses

1 tablespoon honey

2 tablespoons agave syrup

3¾ cups all-purpose flour (660 grams)

1 tablespoon plus 1 teaspoon cocoa powder

Scant pinch red chili powder

4 teaspoons ground ginger

1½ teaspoons allspice

3½ teaspoons ground cinnamon

1 teaspoon salt

1½ teaspoons freshly ground black pepper

½ teaspoon baking powder

Confectioners' sugar, for dusting

  1. Using an electric mixer, cream butter until light and fluffy. Add sugar and continue mixing until pale and creamy. Add egg and mix until incorporated. Stir in molasses, honey and agave syrup. Scrape down sides of bowl and mix until well combined.
  2. In another large bowl, stir together flour, cocoa powder, chili powder, ginger, allspice, cinnamon, salt, pepper and baking powder. Working in batches, sprinkle flour mixture into butter mixture, stirring gently until a firm dough forms and starts to pull away from sides of bowl.
  3. Flour your hands and pull the dough from the bowl, knead once or twice into a ball (if it's so sticky it glues to your fingers, sprinkle in a teaspoon or so of flour and knead again). Place round on a large piece of plastic wrap, flatten gently with palm of hand and wrap tightly. Refrigerate dough at least 3 hours.
  4. Generously dust a large, clean work space with flour. Divide chilled dough into four sections and, working one section at a time, roll out to 1/2-inch thickness. (Lightly flour rolling pin if dough sticks.)
  5. Using pastry brush, lightly dust cookie mold with confectioners' sugar. Place mold on top of dough and press firmly and evenly to imprint. (Don't wiggle or image will blur). Repeat, dusting mold with additional sugar as needed, until entire section of dough is imprinted.
  6. Using a sharp knife or cookie cutter, trim around edges of printed designs and gently transfer cookies to a parchment-lined baking sheet. Repeat rolling, printing and trimming process with remaining dough. Then set baking sheets aside, uncovered, and allow cookies to dry (or "cure") at least 3 hours.
  7. Heat oven to 350 degrees. Place baking sheet in center of oven and bake until cookies are slightly springy at center and faintly browned at edges, 8-15 minutes depending on size and thickness of molds used. Transfer to wire rack to cool. Once cookies have cooled, brush with a confectioners' sugar glaze, if desired. Store in an airtight container for up to 2 weeks

 

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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.

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*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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Peanut Butter Pumpkin Dog Treat Recipe  download

(From allrecipes.com)

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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                              Modeling Chocolate Cupcake Toppers                                                                              (Click here to watch video)

                                   

Modeling Chocolate   

 A modeling chocolate recipe that has no lumps, is smooth and easy to work with. Can be made from candy melts or real chocolate. Author Elizabeth Marek of Sugar Geek Show

Ingredients White or tinted Modeling Chocolate melties or real chocolate

16oz white candy melts

 4oz corn syrup (or glucose) Warmed for a few seconds until about body temperature Few drops gel food coloring If you plan on coloring, if not, leave out.

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Modeling Chocolate (from real chocolate)

16oz chocolate (any kind)

6oz corn syrup (or glucose) Warmed for a few seconds until about body temperature

Instructions:

1. Melt candy melts or chocolate in a plastic or microwave-safe bowl in the microwave or stove-top sauce pan.

2. Warm corn syrup and add food coloring. Remember that your final product will be lighter than the color of your corn syrup. You can also add color later if you want

3. Fold mixture together with a spatula until mixture starts to seize and resembles soft serve ice cream.

4. It is important to not over-mix or your modeling chocolate will get oily.

5. Wrap in plastic and let set until chocolate is firm but still pliable. Usually a couple of hours depending on how hot it is in your room.

6. Unwrap chocolate and knead until smooth, smashing any hard lumps with your fingers.

7. Re-wrap chocolate and place back in plastic wrap to set up until hard.

Notes Your chocolate will be hard every time you to use it and you will need to re-heat it a few seconds (5-15 depending on your microwave) before each use. Do not over-heat or it will get too soft and you'll have to wait for it to harden up again before you can use it.

Nutrition Calories: 5548kcal | Carbohydrates: 760g | Protein: 44g | Fat: 301g | Saturated Fat: 179g | Cholesterol: 95mg | Sodium: 656mg | Potassium: 2612mg | Fiber: 25g | Sugar: 719g | Vitamin A: 135IU | Vitamin C: 2.3mg | Calcium: 1049mg | Iron: 13.6mg

 

Note from Susan: I quartered the recipe and it turned out great. It took only a few seconds of mixing to get to the "soft serve" stage so be aware.

I used 4oz of melties with 1oz corn syrup.

For the real chocolate I used 4oz semi sweet chocolate chips with 1.5oz corn syrup

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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.
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ROLLED BUTTERCREAM

Sugar Cove Sweets by Brittany Bolus 

Ingredients

2 Sticks Butter

2 Lbs Powdered Sugar

1 Tsp Clear Vanilla Extract

4 Tbsp Light Corn Syrup

2 Tsp White Gel Food Coloring

Salt to Taste

Instructions

  1. First, Add the Butter, Powdered Sugar, Corn Syrup, and Vanilla Extract to a stand mixer with the paddle attachment.
  1. Cover bowl to avoid a powdered sugar explosion!
  2. Next, start on low and add the white gel food coloring and salt to taste. I recommend about 1/4 teaspoon of salt!
  1. Increase speed to medium-low as a delicious ball of buttercream forms.
  2. Roll out between 2 sheets of parchment or wax paper. You can use cornstarch to prevent any sticking!
  1. Lastly, you can start using immediately, store in an air-tight container in the refrigerator (up to a month), or store in the freezer (up to 3 months)! When you are ready to use, take out and thaw to room temperature and it's ready to go!