COLLECTION (2) Shortbread for Cookie Molds
Vicki
Chocolate Shortbread
Scottish Shortbread
>From: "TOM BANNING" <tban...@prostar.com>
>Subject: Using a Cookie Mold
>Looking for a recipe that will work in a ceramic or terracotta cookie >mold
and that will release--
Here are two recipes that I have taken from my Hartstone cookie mold
cookbook.
Vicki
* Exported from MasterCook *
Chocolate Shortbread
Recipe By : Hartstone Shortbread Mold
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Bon Appetit Magazine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1 egg yolk
1 tb vanilla extract
3/4 cup confectioner's sugar
2 1/2 cups flour, all-purpose -- unsifted
1/4 cup cocoa powder
1/4 t salt
1/4 t ground cinnamon
In mixer bowl, cream butter for 2 minutes. Beat in egg yolk and
vanilla. Gradually add sugar and continue beating until smooth.
Combine flour, cocoa, salt and cinnamon. Gradually blend flour mixture
into butter mixture with hands or wooden spoon. Knead mixture on a
smooth, flat, unfloured surface (such as a countertop) for 2 to 3
minutes, scraping with metal spatula. Dough will be sticky but
pliable. Spray Hartstone shortbread mold with vegetable shortening.
Press dough into mold. Bake at 325 degrees for about 45 minutes or
until cake is slightly springy to the touch. Cool in mold on rack.
When cool, loosen around edges with metal spatula. Carefully unmold
onto serving plate. Cut into wedges. Makes one shortbread.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Scottish Shortbread
Recipe By : Hartstone Shortbread Molds
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Press Enterprise
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour -- sifted
3/4 cup confectioner's sugar
1/4 tsp. salt
1/2 cup butter -- softened
Preheat oven to 325 degrees.
Mix all ingredients together. Knead thoroughly until the consistency
becomes doughy. Press very firmly into mold making sure that dough
fits into every part of surface.
Bake in a preheated oven approximately 45 minutes, or until shortbread
is lightly browned and still somewhat springy to the touch. Let cool
in mold and then run knife around the perimeter of the shortbread to
loosen it from the mold. Remove to rack.
Variations: Fruit and Nut Shortbread: To basic Scottish Shortbread
recipe add any one of the following ingredients: 1/4 cup of chopped
walnuts or pecans, 1/4 cup of finely chopped raisins.
- - - - - - - - - - - - - - - - - -
NOTES : Use this recipe with the Hartstone Shortbread Mold
~~~
Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting. Please read the "Posting Guidelines" article. Recipes/requests
go to rec...@rt66.com; questions/comments to tfdp...@acpub.duke.edu.
Please allow several days for your submission to appear.