Yield 72 Number Of Ingredients 7 Steps:
Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream. In a separate bowl mix together all the dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough until firm. Preheat oven to 350 degrees F (180 degrees C). Form the cookies as directed above. Bake for 10 - 12 minutes or until the edges brown. *Quantity will vary depending on the size of your ceramic molds.
Yield 48 Number Of Ingredients 6 Steps:
Beat the butter for 1 minute add the sugar and beat for another 3 minutes. Beat in the vanilla and eggs and mix for 1 minute. Add the flour and salt an beat for 1 minute, scraping the sides of the bowl. Refrigerate dough for 1 to 2 hours. Preheat oven to 375 degrees F (190 degrees C). Oil mold with vegetable oil or spray. Dust mold with flour, then tap mold on side to remove any excess flour. Press dough into mold, scraping excess off with a knife so that dough is flush with the edge of the mold. Loosen edges and let dough fall onto an ungreased cookie sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until lightly browned. Let cool for a few minutes before removing from sheet.
Time 25m Yield 2 dozen Number Of Ingredients 6 Steps:
Work time is an estimate. Mixing the dough requires little or no time, it’s the roll out and cutting that is time consuming. Combine all ingredients except flour. Note here: 1/3 Less Fat Cream Cheese or Neufachtel is fine, but fat free doesn’t work as well. Also, while most cooks agree Philadelphia is the best cream cheese, this recipe is not as temperamental as cheese cake recipes so off brand cream cheese works fine. Stir by hand until well blended. Add flour, stirring until dough forms a ball. Knead in a bowl or on a floured surface, 1-3 minutes, adding additional flour until smooth and pliable, and not sticky. Roll out or press into 1/4 inch thick (or however thick you prefer your cookies to be)rectangle on floured surface and cut into shapes with favorite cookie cutters. Or, the dough can be shaped by hand. Mom made little “nests” at Easter and filled then with white frosting, green coconut, and egg shaped M&Ms. The dough can also be pressed into candy molds, removed and baked into those shapes. Bake at 350 on ungreased cookie sheets until edges are light brown. 5-10 minutes. Don’t over bake. Remove carefully from cookie sheets. When cool, ice as desired, or leave plain.
Time 1h15m Yield 12 serving(s) Number Of Ingredients 7 Steps:
With an electric mixer, cream the butter and sugar together until they are fluffy. Beat in the egg and the milk/cream. Add vanilla. Add in the flour and salt at this point. Remove dough from the bowl onto a lightly floured surface. Knead dough briefly (not too long or it will be a tough cookie) and form into a ball. Wrap with plastic and chill in the refrigerator for about 30 minutes (or you can quick chill in the freezer for about 10). While dough is chilling, preheat the oven for 350°F Take your mold and lightly brush oil on the baking surface of the cookie molds. Flour the mold(s) and tap out excess flour. Take a piece of dough and starting at one side, press it firmly into the mold, adding more dough as needed. Be sure to level the back of the cookie. Now, turn your mold over and strike it a couple of times to release the cookie. The cookie should come right out. Repeat the flour dusting of the mold before molding another cookie. (do not use oil again). Place the formed cookie on a baking sheet with detail side up and bake in the top 3rd of your oven. This helps highlight the nice detail of the cookie. Bake for about 10 to 12 minutes. HELPFUL HINTS. Don’t be timid about striking the mold on a cutting board; it will not break if you hold it upright while striking it on its edge. If the cookie does not release, you have used too much oil. Clean the mold with a stiff dry brush, re-flour, but don’t re-oil, and try again. If your cookies are puffing up and losing detail, use a smaller egg. If they are spreading out and losing detail, use less sugar. Chill the cookie mold as well to ease in the release of the cookie. If you are using a mold with multiple sections like the one in the photo, do one cookie section at at time - not the whole mold.
