Use with a no-spread cookie dough recipe to keep your design sharp when baking (you can find cookie mold recipes at http://zandapanda.com/recipes.asp or use the one below).
You can also use your Romantic Ruffled Heart Mold for arts & crafts like cast paper for scrapbooking, salt dough clay ornaments, or polymer clay (first dust mold with talc as a mold release if using polymer clay).
You can find more info at: http://zandapanda.com/V-DayCookies.asp
Also Instructions and a video for using my stoneware cookie molds
(demonstrated on my Halloween Molds) can be found at:
http://zandapanda.com/HalloweenStonewareCookieMolds.asp
Please feel free to contact me if you have any questions at all.
You can find more of my work at SandraLira.com
Thanks for checking out my Etsy shop!
Sandy
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RECIPE:
This recipe was developed specifically for molded cookies, so they won't flatten out and lose their design when baking. I developed it using the recipe framework in Anne Watson's cookie book.
Creamsicle Cookies (perfect for molded cookies)
1 cup butter
1 egg
½ cup honey
1 Tbsp orange juice
2-3 tsp vanilla
2-3 tsp orange extract
½ cup sugar
2 tsp cinnamon
¼ tsp salt
About 4 cups of flour
Cream butter and sugar. Add beaten egg, honey, orange juice, vanilla and orange flavoring. In separate bowl, mix cinnamon , salt and 3 cups flour. Combine wet ingredients into dry, then add more flour until dough is workable, it will be soft and slightly sticky. Chill for ½ hour.
Creamsicle Royal Icing
2 cups powdered sugar
1 ½ Tbsp meringue powder
1 tsp vanilla extract
1 tsp orange extract
¼ cup water or orange juice
Beat sugar and meringue powder until combined. Add water and beat on medium to high speed until glossy and stiff peaks form, 5-7 minutes. Add more liquid or powdered sugar to get the best consistency. To test for proper consistency, drip some icing off the mixing spoon into the bowl, it should sit on the surface for a moment before disappearing.
On back of cookie, using an icing bag fitted with a small round tip, trace outline with icing. Allow to set, then flow icing into outline. Optionally, just drizzle the icing onto the back of the cookie in diagonal zig-zags.
Allow icing to dry thoroughly. If stacking cookies in container, put wax paper between layers.
VARIATIONS:
• For a more tropical flavor, substitute canned mango pulp for the orange juice in both the cookie and icing recipe.
• For extra flavor, you can also substitute orange marmalade for half of the honey in the cookie recipe. Marmalade may leave bits of orange in your cookies, so if you’re using a mold with fine detail, you may not want flecks in it.
Hope you enjoy the recipe and molds and have a very Happy Valentine's Day!!!
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For more Valentine's Day designs, please see my
KALEIDOSCOPE HEART Cake/Cookie/Chocolate/Crafts Mold at:
http://zandapanda.com/ZP-KH-VRinfo.asp
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Have any questions?
Contact the shop owner.
