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Susan's Favorite Recipe | Peanut Butter Cookie Recipe | Gluten-Free Cream Cheese Butter Recipe | Peanut Butter And Pumpkin Dog Treats | Chocolate Butter Cookie Recipe | Royal Icing

Susan’s Favorite Cookie Recipe

Flour should be weighed for the most reliable results
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.
 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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Peanut Butter Cookie Recipe

Note: this dough can dry out quickly and become difficult to work with. If not using within 24 hours, freeze for later use. Also, this recipe works best on molds without small and narrow crevices, e.g. a good choice for the football helmet but not the football because of the small narrow laces in its design.

2 cups flour -- scoop it, don’t sift it (11.3oz/320grams)
½ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
½ cup peanut butter
½ cup regular sugar (3.7oz/105grams)

½ cup brown sugar (3.8oz/107grams)

1 egg

1 teaspoon vanilla extract

Beat the butter on med-high speed until creamy. Add peanut butter and beat well. Scrape down sides of bowl when needed. Reduce speed and add sugars. Return to med-high speed and beat until creamy. Scrape down sides of bowl when needed.

Reduce speed to medium and add the egg and vanilla. Mix until well incorporated. Scrape down sides of bowl often. In a separate bowl combine the flour and salt together with a whisk or fork.
Reduce the speed to low. Add the flour and salt combination and beat until fully mixed and dough starts clumping together. Dough should not feel sticky. If dough is sticky add more flour, 1 teaspoon at a time till desired texture is achieved. Form into disk shape and wrap in plastic wrap. Refrigerate for at least 2 hours.
Bake molded cookies at 350˚F on parchment paper until lightly browned on edges (approximately 12 minutes). Turn cookie sheet about halfway through baking time. Times vary according to size and thickness of cookie.

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Gluten-Free Cream Cheese Butter Cookie Recipe
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) *Silvana’s Gluten free flour (scoop--don’t sift)
 
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 are fragile until cooled! Let cool on parchment before removing with spatula.
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*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.
 
Note: I tested various gluten-free flours, both prepackaged and from scratch, and of those I found “Silvana’s” produced the best detail retention, taste, and texture.

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Peanut Butter and Pumpkin Dog Treats Recipe 

(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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Chocolate Butter Cookie Recipe
1 1/2 sticks butter, softened (12 tablespoons/¾cup) 
1 cup granulated sugar (219 g/7.7 oz.)
2/3 cup cocoa (55 g/1.9 oz.) Sift if lumpy
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/4 cup flour (7.5oz/212 grams). Don’t sift it -- scoop it
Cream the butter and sugar on medium-high speed for several minutes until light and fluffy.

Add the cocoa powder, mixing 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 speed. Mix till dough pulls away from sides of bowl and clumps together.

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

Bake approx. 6-14 minutes.  Baking time depends on thickness of dough. Don’t over bake.

Royal Icing Recipe
2 tablespoons egg white powder
6 tablespoons lukewarm water
¼ teaspoon almond extract or lemon juice
1 box (1 pound) powdered sugar
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.