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Thread: I have a Norpro fancy cookie pan - but no recipes!

  1. #1
    Senior Member quilting librarian's Avatar
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    I have a Norpro fancy cookie pan - but no recipes!

    The pan has a Santa, a bell, snowman, star, and several other shapes. I can't find any recipes! I tried my gingerbread cookie recipe, and it was OK, but I need something that will melt down into the shapes. Or maybe something that is a thinner dough? If you have any experience with this kind of pan, and recommendations for recipes, that would be awesome! Thanks, Teresa

  2. #2
    Super Member Charlee's Avatar
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    Cookie molds are fun...I have several that are old cast iron molds, and I love to play with them! Shortbread recipes seem to work the best, here's one from Cooks.com that I've used in the past.

    SHORTBREAD FOR COOKIE MOLDS

    1-1/2 cups flour
    1/3 cup sugar
    1/2 cup plus 2 tbsp. butter, softened
    pinch of salt


    Preheat oven to 325F.
    Combine flour, salt and sugar in a mixing bowl and stir together well.
    Using two butter knives or a pastry blender, cut in butter until the mixture resembles coarse crumbs. (You may use your hands but soak them first in ice water to avoid melting the butter.)
    Form the dough mixture into a ball, kneading lightly 3 or 4 turns until smooth. Lightly grease the cookie mold wiping with non-stick spray or cake release on a paper towel, or dust the mold with flour. Flour is best for wooden molds, while wiping the molds with oil is best for metal molds.
    Poke dough with the tines of a fork to prevent puffing during baking. Bake in a 325F oven for 10-15 minutes (for cookies). Large shortbreads can take up to 45 minutes. Bake only until cookies are very light in color and slightly golden around outside of bottom edges.


    Icing:

    1/2 cup Crisco
    1/2 cup butter
    1 tsp. clear vanilla, almond or lemon flavoring
    4 cups sifted confectioners sugar (1 lb)
    2 tbsp. milk


    Cream butter and shortening; add flavoring. Beat in sugar on lowest speed gradually until all is used. Scrape bowl sides down; add milk and beat on high speed until light and fluffy (10 minutes or more). Cover tightly and refrigerate until use (or use right away). Keeps in refrigerator for up to 2 weeks.
    Before using after being stored in refrigerator, beat again for 2 or 3 minutes.
    For extra white icing, add a drop or two of Wilton's Icing White. For extra flavor, add a few drops of butter flavoring.
    One day, you'll only be a memory for some people. Do your best to be a good one.

    http://charleeturner.blogspot.com

  3. #3
    Super Member Charlee's Avatar
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    You can also make up a cake mix, using less fluid than it calls for to make a thick batter and fill your mold with that..
    One day, you'll only be a memory for some people. Do your best to be a good one.

    http://charleeturner.blogspot.com

  4. #4
    Senior Member quilting librarian's Avatar
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    Thanks! I love shortbread! I will give that a try.

    Quote Originally Posted by Charlee View Post
    Cookie molds are fun...I have several that are old cast iron molds, and I love to play with them! Shortbread recipes seem to work the best, here's one from Cooks.com that I've used in the past.

    SHORTBREAD FOR COOKIE MOLDS

    1-1/2 cups flour
    1/3 cup sugar
    1/2 cup plus 2 tbsp. butter, softened
    pinch of salt


    Preheat oven to 325F.
    Combine flour, salt and sugar in a mixing bowl and stir together well.
    Using two butter knives or a pastry blender, cut in butter until the mixture resembles coarse crumbs. (You may use your hands but soak them first in ice water to avoid melting the butter.)
    Form the dough mixture into a ball, kneading lightly 3 or 4 turns until smooth. Lightly grease the cookie mold wiping with non-stick spray or cake release on a paper towel, or dust the mold with flour. Flour is best for wooden molds, while wiping the molds with oil is best for metal molds.
    Poke dough with the tines of a fork to prevent puffing during baking. Bake in a 325F oven for 10-15 minutes (for cookies). Large shortbreads can take up to 45 minutes. Bake only until cookies are very light in color and slightly golden around outside of bottom edges.


    Icing:

    1/2 cup Crisco
    1/2 cup butter
    1 tsp. clear vanilla, almond or lemon flavoring
    4 cups sifted confectioners sugar (1 lb)
    2 tbsp. milk


    Cream butter and shortening; add flavoring. Beat in sugar on lowest speed gradually until all is used. Scrape bowl sides down; add milk and beat on high speed until light and fluffy (10 minutes or more). Cover tightly and refrigerate until use (or use right away). Keeps in refrigerator for up to 2 weeks.
    Before using after being stored in refrigerator, beat again for 2 or 3 minutes.
    For extra white icing, add a drop or two of Wilton's Icing White. For extra flavor, add a few drops of butter flavoring.

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