recipe reviews for:

Ceramic Mold Cookies

“For best results, mix your dough by hand. Lightly oil mold and blot with paper towel. Lightly flour mold and re-flour the mold before each cookie but DO NOT re-oil. Press a piece of dough firmly and evenly into the mold. Trim the back of the cookie so it's flush with the mold. Tap the dough from mold and place on a baking sheet in the top third of your oven until nicely browned - about 10 minutes.”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Nov. 22, 2010

What a great recipe for my sea shell mold cookie tray. I added 2 tablespoons of sambuca and dusted them with icing sugar. I love them! I was lazy and let the mixer do all the creaming.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

kaz

Cooking Level: Intermediate

Reviewed: Nov. 7, 2009

I used this recipe to make Halloween cookies with my Brown bag cookie mold. The process is time consuming, but well worth it. The cookies hold the impressions of the mold nicely. Be sure to chill the dough well and use a large egg, not an extra large or jumbo. Try substituting the milk with orange liqueur or one of your favorites.

Was this review helpful? [ YES ]
24 users found this review helpful

Reviewer:

gardengrl

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Berwick, Maine, USA

Reviewed: Dec. 15, 2005

I really enjoyed making and eating these cookies. They were not too sweet, and the nutmeg gave the cookie a subtle and warm flavor. The consistancy was perfect for picking up the details of my ceramic mold, but I did have to add an additional teaspoon of milk to evenly mix in all the flour.

Was this review helpful? [ YES ]
35 users found this review helpful

Reviewer:

AstorDragon

ADVERTISE WITH US

Ceramic Mold Cookies

Reviewer:

Reviewer:

Reviewer:

In Season

Related Videos

Recently Viewed Recipes