I used to have a mold, but I don’t make shortbread that often. I think you have to have a very buttery dough – or a very greasy mold – for it to release easily. A couple of other uses I have seen is to mold butter for a special event, or to make clay decorations from it. Here is a site with some hints on cookie molds: http://www.brownbagcookiemolds.com/hints.shtmlanother interesting site, with springerle: http://www.itcwebdesigns.com/cmreceip.htm There seem to be a lot of sites for fans of cookie molds, so if you need more, just google it.I have always thought that molded shortbread makes a beautiful cookie, but never wanted to do the work to get there. I also like the taste, but can’t eat too much. In England we had a wonderful shortbread made with clotted cream and dried blueberries. It was heaven! (It was also full of fat!) It’s probably a good thing I can’t get them here…
What’s wrong with butter-loaded shortbread or sugar-stocked cookies? 🙂
Cranberry orange or Maple Walnut?Shortbread is really easy to make, I learned this morning. We’ll see if Joel’s coworkers like it.
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