Can anyone give me advice on using ceramic cookie molds?

M

mariadnoca

Moderator
I've tried and failed before but the molds are staring at me and I have such pretty holiday ones. I haven't tried to use them in years because of TOTAL FAILURE. Mostly in getting them out of the molds.

Has anyone had luck using these ceramic cookie molds? I have several and every time I attempt using it always ends up the same - me fighting for hours trying to get those buggers out of the mold (yes, I’ve seasoned according to directions) or they end up poofing up so the baked cookie has lost all its detail. I’ve followed the recipe exactly - it warns you not to make any changes or you might have problems (Ha!). BTW the recipe is quite good and I’ve included it here for your review. Let me know if you see anything that looks wrong and it makes a great cut cookie.

Brown Bag Cookie Art, Sugar Cookies

1/2c softened butter

3/4c sugar

1 “medium” or “large” egg (not extra large

or jumbo)

1T milk or cream

2c flour

1/4t salt

1/4t nutmeg (or cinnamon)

Thoroughly cream butter by hand. Add sugar and mix till fluffy. Beat in the egg and then the milk. In a separate bowl mix together all dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough, then form the cookies as directed (in the molds, and then removed to a cookie sheet) and bake at 350ºF for 10-12 minutes or until edges brown.

Yield: 5-8 large cookies depending on size of mold.

 
Yup, They are frustrating...

After many failures, I finally began using them with Springerle dough. You need to use a non-leavened dough that that doesn't rise. The springerle sits out overnight and the top crusts over, so that in the oven spring, it keeps it's shape. The link is to a thread about printing cookie doughs with molds and the thread contains many recipes for doughs that will work.

One last thing. Before I stamp, I sprinkle a light dusting of confectioner's sugar on the dough. Use a pastry brush after you've stamped to brush away any excess. This helps keep the mold from sticking to the dough.

It's a fine line between too sticky and a stiff dough that will take an imprint and will bake into rocks. The dough should have a soft and mallable texture that doesn't have any traces of stickieness.

Good luck.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=49844

 
Thank gawd I'm not the only one...

Back in the 80's these were all the rage. I got mine from a seller at our local once a month flea market. The place was swarmed with people waiting for what new mold came out, they were making tree ornaments, paper molds, and all kinds of things out of them. People were crazy for them so I thought, well I can bake this will be easy.

Omg, my husband use to leave the house when he saw I was going to make another try at these. I kept thinking if all those other people who LOOOVED these things can do it why can't I? I must be doing something wrong. But no.

Those puppies have stared at me through the years, always taunting, ever so slightly whispering..."make me...look how pretty we are...remember that first time when you did make a batch?...remember how bea-u-tiful we were? You can do it...bake me...bake me...BAKE ME."

Till I had to shove them into a drawer in another room. This morning they started up again...bake me...

GAH!!

 
Anytime I have started to think those molds look cute I picture myself cursing and stomping around

the kitchen! Nips the problem in the bud.

 
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