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Pumpkin Pie Spice Cookies

Artesao Cookie Molds Susan Moniz

Ingredients:

• 20 grams corn starch
• 418 grams flour
• 1 1/2 teaspoons Pumpkin Pie Spice (*homemade Pumpkin Pie Spice Recipe below)
• 1/2 teaspoon salt
• 226 grams (2 sticks) unsalted butter softened slightly
• 190 grams brown sugar
• 1 large egg
• 1/4 teaspoon vanilla

 Directions:

1. Whisk flour, cornstarch, pumpkin pie spice, and salt together in a bowl and set aside
2. In a stand mixer, combine butter and sugar and blend until incorporated on medium – high speed
3. Add the egg and vanilla and continue mixing on medium speed until incorporated
4. Reduce the speed to low and add the flour blend (dry ingredients) to the mixer, increasing to medium speed once it’s been mixed enough not to make a dust cloud.
5. Continue to mix until the dough clumps together and cleans the sides of the bowl.
6. Place dough in silicone bag or wrap in plastic wrap and chill approx. 1 hour.

Mold cookies and bake on silicone mats or parchment paper at 350 degrees F.

Baking times depend on your oven and thickness of cookies, but the average time is 11 minutes for softer cookies

 * Homemade Pumpkin Pie Spice

Ingredients:

3 tbsp. ground cinnamon

2 tsp. ground ginger

2 tsp. nutmeg

1 1/2 tsp. ground allspice

1 1/2 tsp. ground cloves

Whisk together cinnamon, ginger, nutmeg, allspice, and cloves until well combined. Store in a small sealed jar or container.

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Optional Cinnamon Buttercream Filling For Pumpkin Sandwiches

By Taste Of Lizzy T 

• Beat 1/2 cup (1 stick) butter, softened, in large bowl of an electric mixer on medium speed until light, fluffy and almost white in appearance.
• Add 1/2 teaspoon vanilla; mix until blended.
• Add in 1/2 tablespoon cinnamon and 1 cup powdered sugar. Beat until well blended.
• Add 1 1/2 tablespoons of heavy cream (I used whole milk) and beat until light and fluffy, about 3 minutes. Add more powdered sugar to stiffen the buttercream, or more heavy cream to make it more spreadable, as you desire.

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Apple Cider Sugar Cookies from Springerle Joy

(Link to original recipe at bottom of recipe)

Slightly modified for silicone cookie molds by Susan Moniz download here

Stand mixer highly recommended.

Ingredients:

1 cup butter, room temperature

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon baking powder

3 instant apple cider packets (0.74 ounces each)

Approx. 3 1/2 cups all-purpose flour 445g/ Or until the flour pulls away from the bowl and clumps together.

Instructions:

In a stand mixer, cream butter and sugars together. Add egg, vanilla, cinnamon, salt, and baking powder. Mix well.

Add the three packets of instant apple cider mix. Mix until well combined.

Add the flour and continue mixing until all ingredients are incorporated. If dough is sticking to sides of bowl or feels sticky to the touch, add more flour 1 Tablespoon at a time until dough clumps together and cleans the sides of the bowl.

Wrap dough in plastic wrap or place in silicone bag and chill in fridge until set. At least an hour or more.

When ready to mold, remove from fridge and let sit 15 minutes or so, if very hard.

Dust the cavity of mold with flour shaking out the excess. before pressing in dough.

Mold cookies and place on baking sheet that has been lined with parchment paper or silicone mat

While oven is preheating place cookie sheet full of molded cookies in freezer or fridge. (optional, but helpful if it’s warm or dough has gotten very soft)

Place in preheated 375℉ oven. Bake for 8-10 minutes. Remove the cookies when the bottoms are just beginning to turn brown.

Allow cookies to cool on baking sheet for at least 10 minutes before removing.

Springerle Joy Apple Cider Sugar Cookie link to original recipe

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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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                             Coffee Cookies

Recipe by Susan Moniz Artesão Cookie Molds

Ingredients

*200g flour

180g corn starch

1/4 tsp. salt

170g unsalted butter room temperature

133g granulated sugar

1 egg

1 ½ tsp. instant coffee powder/granules (If granules, crush into a powder with the back of a spoon for easier blending)

1 tsp. vanilla extract

1 tsp. coffee extract (adds extra depth of flavor, but is optional)

Beat unsalted butter and sugar on medium until creamy (approx. 3 minutes). Scrape down bowl if needed.

In a small bowl dissolve the coffee granules by lightly whisking with the egg and vanilla and add to the butter mixture. Mix until just combined.

Combine flour, corn starch, and salt in a separate bowl and add to the rest of the ingredients. Start on low and increase to medium speed. Mix till dough clumps together, cleaning the sides of the bowl. Scrape down bowl if needed.

Flatten dough into disc shape and wrap in plastic wrap. Chill in refrigerator for an hour or more.

Bake molded cookies at 350°F on cookie sheet lined with parchment paper or silicone mat. Baking time depends on thickness of dough. Approx. 8-10 minutes.

*Depending on the amount of extracts you use, extra flour may be required for dough to reach the clumping stage. Add a tablespoon at a time until the dough cleans the sides of the mixing bowl.

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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

• 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

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.

2. 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.
3. 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

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Red Velvet Sugar Cookies download

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

Recipe that follows is an adjusted version for silicone cookie molds by Susan Moniz

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.

Instructions:

1 cup unsalted butter /2 sticks (approx. 228 grams)

4 ounces cream cheese /half a brick (111 grams)

1 cup granulated sugar (220 grams)

1 egg yolk, large

2 teaspoons vanilla extract

½ Tablespoon red food coloring (liquid)

3 cups all-purpose flour (409 grams or more)

¼ cup cornstarch

¼ cup unsweetened cocoa powder

½ 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). If needed add more flour, a Tablespoon at a time, until the dough pulls away from the side of the bowl and clumps together.

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 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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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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Peanut Butter Pumpkin Dog Treat Recipe  download

(From allrecipes.com)