CERAMIC COOKIE MOLDS

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Molding Chocolate in Your Brown Bag Shortbread Pan

HELP:   BOOKS| Cut Apart Molds|  CUSTOM SHAPES  |  FREE RECIPES | Helpful Hints  | Holiday Stoneware| Shortbread Cookie Mold Pan  | Springerle
Its all about playing with cookies. It's about having fun making, eating and sharing surprisingly un-ordinary treats. We feel that since cookies are so much a part of our everyday lives, they should be wonderful, not merely tasty. With our molds, you can make cookies to delight the eye, gladden the heart and tickle the funny-bone. Ceramic mold will not absorb oil or discolor. Scrub them after use in a dish pan of hot, soapy water, or put them in a dish washer. They'll come out looking new. Includes recipe card.

BOOKS: Also discontinued by Brown Bag and sold while they last 1 per person:
The Gourmet Shortbread Book by The Gourmet Brown Bag Cookie Art and Lucy Ross Natkiel. Designed for use with the Brown Bag Ceramic Cookie Molds. A 5x8 inch, soft back, 30 page collection of receipes specially desinged for use in the Brown Bag Cookie Art Shorbread pans, #06605 $10.99
Paper Making Book by Brown Bag Paper Art - Designed for use with the Brown Bag Ceramic Cookie Molds. Explore the fascinating art of handmade paper using Brown Bag Molds. Detailed instructions, lots of projects, lavishly illustrated. 8-1/2x9-1/2 inch soft back 94 pages, Nice! Patterns too! #06069  $14.95
Our House Cookie Mold Brown Bag Cookie Mold #HHO $19.95

A mold to benefit victims of Hurricane Katrina. Brown Bag will donate 100% if its profits from the sale of “Our House” Cookie Molds sold over this web site to Habitat For Humanity, with the funds ear-marked for Gulf Coast Relief. “Our House” is a Victorian Gingerbread House, complete with a Gingerbread Family, including dog, out front.

So many homes were wiped out in the hurricane, so many lives were turned up-side down, that it is heart breaking. Brown Bag cookies are first and foremost about sharing something small but special and personal with those we love… with “family”, whether family by birth or family by choice. Families need a home: Habitat For Humanity is working to rebuild homes.

“Our House” cookie molds are made in America and will be available only during 2007. 
The goal is to raise enough money to build a whole house, family to family, cookie by cookie, … Our House.
Order yours today.
This year we are pleased to introduce the new Shortbread Pan for 2008, Tea Time. This octagonal high-fired ceramic pan produces 8 cookies, each decorated with a different teacup or teapot. Like all of our pans, it is easy to use. You bake the shortbread right in the pan then turn out decorative treats. And like all of the pans, Tea Time comes in a gift box and with detailed instructions and recipes. The pans are made in America.
#02217 $29.99
CERAMIC MOLDS $25.00 each  other types of COOKIE CUTTERS HERE Christmas HERE
BROWN BAG MOLDS which made these, quit business. What we have left is all, sorry.
***LIMIT ONE PER PERSON***
Recipes below
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The following CERAMIC COOKIE MOLDS are on SALE
 $25.00 - Limit two per person  - While supplies last
.
IN STOCK NOW
few left
1 per person
while thay last
manuf. quit business
Christmas Mouse
#01534
  
Gingerbread Family
cut apart
#01501
Mama Panda
#01443
  
Dog Bone
other DOG HERE
#01329
Ballerina pig
#01319
Bessie Cow
#01432
Kitty
#01433
Seashell
#01320
 
Big Bear
#01435
  
Angel Folk Doll
#01543
 Benjamin Bear
#01535

.*You must drop items above into your shopping cart before going any further, if you wish to purchase them.
Shortbread Cookie Molds...while they last!
approx. 7-8-9 inch diameter
Shortbread is so easy to make, and so utterly delicious. The simplicity of the butter, sugar, flour recipe can’t, in my opinion, be beat. To make yours come out perfectly every time, there are just a few simple directions to follow.
Helpful Hints
$29.99 each while supply lasts. Manuf. quit business. 1 per person only.
 Quantity
.
Celtic Knotwork
7 1/2" square
#2209
Austrian Folk Heart
#02907
Thistles
#02205
Flowers and Berries
#02202
Wild Flowers
#02206
 Butterflies
#02212
 Snowflakes
#02211
Circle of Hearts
#02213
British Isles
#02214
Farm Animals
#02215
Holidays
as pictured at left
HOLIDAY molds...
Reindeer SOLD OUT - All are discontinued, few left
Christmas Tree - SOLD OUT
Gingerbread Boy Stoneware Cookie Mold 4-3/8x6-1/2 inch, includes sprinkles and instruction booklet #2750GWS  $10.00
Holiday Shortbread Clay Mold - features six PIE SHAPE designs, recipe included 10-3/4 inch 
allow 10-15 extra shipping days 
#2641  $17.00  Out for 2005 season, EMAIL FOR AVAILABILITY
*You must drop items above into your shopping cart before going any further, if you wish to purchase them.


Helpful Hints For Molding Cookies -  If you are having trouble unmolding your cookie dough...
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If you are having trouble unmolding your cookie dough...
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Be sure you have followed one of the recipes we give. They are formulated to taste good and to work with cookie molds.
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Be sure you chill the dough. This makes it much easier to handle. The one exception is the Chocolate Cookie recipe. Don’t chill it. This is particularly true of the recipe given in the older recipe booklets which call for melted chocolate as an ingredient, rather than cocoa powder. If you chill this recipe, the dough becomes crumbly. It still bakes up into great tasting rolled cookies, but it will fall apart if you try to make molded cookies.
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Using a pastry brush and just a tiny bit of cooking oil lightly oil the mold. Be sure to oil the mold very lightly. I even take a paper towel and wipe out as much of the oil as I can before I flour the mold and tap it to remove the excess. All you want is a thin film of oil. Remember, it is the flour that is acting as the separator, not the oil. If you have too much oil on the mold, it will act as glue, and your dough will definitely stick.
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If your dough does stick, clean it out of the mold. Use a dry, stiff brush to scrub it all out, then re-flour your mold, but don’t re-oil it first. The oil from the shortening in the dough will leave enough oil on the mold to hold a film of flour. You will re-flour your mold before each cookie, but you will not re-oil it during a baking session.
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Don’t be timid about bopping the edge of the mold. Once you flour your mold and pat in the dough, hold the mold perpendicular to a wooden or plastic cutting board (I prefer plastic), and rap it sharply several times to release the dough. The mold should not break if you are holding it perpendicular to the cutting board. Un-mold the cookie onto your baking sheet, re-flour the mold, and repeat.
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To clean your mold at the end of the baking session, scrub it with a vegetable brush in a pan of hot, soapy water, or put it in the dishwasher.
Helpful Hints for Perfect Shortbread

 Shortbread is so easy to make, and so utterly delicious. The simplicity of the butter, sugar, flour recipe can’t, in my opinion, be beat. To make yours come out perfectly every time, there are just a few simple directives to follow:

Bake your shortbread in the top third of your oven. This way you won’t get too much bottom heat that will cause the bottom of the shortbread to overcook before the top is done.

To make sure that your shortbread releases from the pan cleanly, be sure it is completely cooked in the middle before you remove the pan from the oven. Directions for shortbread baked on a cookie sheet often tell you to cook the shortbread only until the top of the cookies just barely begin to color. This is not the case with shortbread made in one of the Brown Bag Cookie Art Shortbread Pans.

Since you will be cooking your shortbread in the top third of the oven, you will get some top browning as the cookie bakes. The surface of the shortbread should be a toasty light brown when it is cooked. It should never appear raw or slightly opaque in the middle. If it is under-baked in the middle, it will probably stick in the pan when you go to unmold it.

Be sure to let the shortbread cool in the pan for 10 minutes before you flip the pan over to unmold it. This gives the delicate cookie a chance to firm up a bit. After cooling for 10 minutes, hold the pan parallel to and 1” above a wooden or plastic cutting board, face down, and unceremoniously drop it. This jars the shortbread, and it drops right out of the pan.

Slice the shortbread into serving pieces using a thin, sharp knife, while it is still hot. If you wait until it cools, it will become flakey and too fragile to cut cleanly.

Peanut Butter Cookie Bones! Recipe idea for the fall...
 

                      Kids love lots of things, including cookies, Peanut butter, and a good joke. This fall, as you pack up
                      school lunches, give them all three. Peanut Butter Cookies made in the shape of large doggie bones.
                      Their friends will probably think that your kids are eating Great Dane sized treats made for the
                      family canine, mistakenly packed by a sleepy mother. What fun! You will know that you are secretly
                      giving your kids a tasty dessert that is good for them, full of extra protein from peanut butter and
                      egg. But don't tell them?

                      Peanut Butter Cookies

                      ½ cup butter, at room temperature
                      1 cup sugar
                      ½ cup creamy peanut butter
                      1 egg, NOT extra large
                      1 teaspoon vanilla extract
                      1 Tablespoon cream
                      2 cups flour (scoop the flour from the bag, then level the measure)

                      Cream the butter and sugar together. Add the peanut butter and stir well. I use ordinary commercial
                      peanut butter in this recipe because the consistency is always the same. If you use fresh ground
                      peanut butter make sure it has about the consistency as the ordinary supermarket variety. You will
                      also need to add a pinch of salt if the peanut butter you are using is unsalted.

                      Now stir in the egg and vanilla. Stir in 1 cup of flour, the cream, then the rest of the flour. Knead the
                      dough for a minute, then refrigerate it for about an hour. Using a Cookie Bone ceramic cookie mold
                      (or any other, for that matter), form the cookies as directed in your recipe booklet, or refer to the
                      section on this web site titled

                      ?x201C;Helpful Hints For Molding Cookies?x201D;. Bake your cookies on an ungreased baking
                      sheet until they are a toasty brown, with edges that are darker than the rest of the cookie. Remove
                      the cookies from the baking sheet while they are still hot, and let them cool completely on a rack
                      before packing them up into lunch boxes.

Shortbread for the Holidays
                      Orange Poppy Seed Shortbread
                                A contemporary twist for an old favorite...

                      ½ cup (1 stick) butter, at room temperature

                     1/3 cup unsifted powdered sugar

                      1 Tablespoon finely grated orange zest

                      1 cup unsifted all purpose flour

                      1 Tablespoon poppy seeds

                      Cream the butter. Cream in the powdered sugar and the orange zest, then the poppy seeds.
                      Now work in the flour. Knead the dough on a very lightly floured surface until it is smooth.

                      Lightly spray your shortbread pan with a non-stick vegetable oil spray. Firmly press the dough
                      into the pan, working from the center out. Prick the entire surface of the shortbread with a folk,
                     and bake right in the pan in a 325 to 350 oven for 30 to 35 minutes, or until it is lightly browned.
                      Be sure the center of the shortbread is completely cooked and doesn’t look a little opaque or
                      “doughy.”

                      Let the shortbread cool in the pan for 10 minutes before you flip the pan over on to a cutting
                      board. If the shortbread doesn’t come right out, hold the pan about 1” above the board and tap
                      one edge sharply. The whole shortbread should drop out on to the cutting board.

                      Slice the shortbread into serving pieces while it is still warm, using a thin, sharp knife.

                      Let the pan cool before washing it in the sink or dishwasher.

CUSTOM CERAMIC COOKIE SHAPES - Summit exact drawing by fax to 513-863-4934 include name, address and email address for corresponding. Allow 4 to 6 weeks from receipt of art for delivery. As always, the tooling fees along with all other charges would have to be prepaid in advance. No samples are available.

SHORTBREAD PANS

Minimum: 600 pans
Shipping: Direct to you on pallets with 300 per pallet.
You will be responsible for all assembling at your own facility.

1.  TOOLING COST:  This "quote" will include MOST shapes and designs.

2.  COST PER UNIT: This "quote" will include MOST shapes and designs. 3.  SHIPPING COSTS: To be determined by the freight company used. You may request inside delivery or a lift gate if no dock is available. We can not give any details, other than it may cost several hundred dollars.
 

COOKIE MOLDS

Minimum: 500 molds
Shipping: Direct to you on pallet.

1.  TOOLING COST:  This "quote" will include MOST shapes and designs.

2.  COST PER UNIT: This "quote" will include MOST shapes and designs. 3.  SHIPPING COSTS: To be determined by the freight company used. You may request inside delivery or a lift gate if no dock is available. We can not give any details, other than it may cost several hundred dollars.

Molding Chocolate in Your Brown Bag Shortbread Pan

Prices are subject to change without notice