CERAMIC COOKIE MOLDS 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. ****** 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. ****** Sugarcraft's HOME-MENU
	Molding Chocolate in Your Brown Bag Shortbread Pan ****** Ceramic molds 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. ****** NOTICE: BROWN BAG MOLDS which made these, quit business. What we have left is all, sorry. ***LIMIT ONE PER PERSON***

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

Benjamin Bear Cookie Mold 5W x 4 3/4T #01535 $25.00	Gingerbread Family Cookie Mold cut apart 5 3/8W x 3 3/4T #01501 $25.00	Mama Panda Cookie Mold 5W x 4 3/4 #01443 $25.00	Ballerina Pig Cookie Mold 6 3/4T x 4 1/8W #01319 $25.00
Dog Bone Cookie Mold 6 1/2L x 2 1/8 other DOG HERE #01329 $25.00	Bessie Cow Cookie Mold 5/34W x 4T #01432 $25.00	Moose Cookie Mold 5 3/4W x 5T #01434 $25.00	Gingerbread Man Cookie Mold 6T x 4 1/4W #02691 $25.00
Big Bear Cookie Mold #01435 $25.00		Shell Cookie Mold 4 1/2W x 4T #01320 $25.00	Mouse w/Basket Cookie Mold 4 1/2W x 4T #01534 $25.00

Shortbread Cookie Molds...vwhile 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

Tea Time - A FEAST OF FRESH SHORTBREAD! Strolling in the Scottish Highlands, you might be suddenly captivated by a delicious aroma—freshly baked shortbread! Inspired by such memories, real or imagined, these multi-cookie ceramic pans add the embellishment of a Celtic symbol to each luscious piece of shortbread. All pans come with simple recipes and baking instructions, and can also be used to make ornaments of baker's clay or cast paper. 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

Austrian Folk Heart Shortbread Cookie Molds #02907 $29.99	Thistles Shortbread Cookie Molds #02205 $29.99
Flowers and Berries Shortbread Cookie Molds #02202 $29.99	Wild Flowers Shortbread Cookie Molds #02206
Butterflies Shortbread Cookie Molds #02212 $29.99	Snowflakes Shortbread Cookie Molds #02211 $29.99
Circle of Hearts Shortbread Cookie Molds #02213 $29.99
Christmas Star Shortbread Pan - designs: Santa, Christmas Tree, Teddy Bear, Angel with Star and Snowman #02904 $29.95  DUE Oct-Nov 2009	Christmas Shortbread Pan - square designs: wreath, snowman, candy canes, teddy bear, double bells, gingerbread house, candle gift and Christmas tree #02902 $29.95  DUE Oct-Nov 2009

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.

	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.
	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.
	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.
	When you bake your cookies, be sure to use an ordinary, ungreased baking sheet.  The double layered, insulated cookie sheets produce cookies that are cake-ier and that lack detail. 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.

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 flaky and too fragile to cut cleanly.

                      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

                      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.

                      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.

Fresh, light and fragment with the smell of fresh oranges, these delectable cookie are sure to become one of your favorites.

½ cup softened butter
¾ cup sugar
1 "large" egg (NOT "extra large" or "jumbo")
1 Tablespoon orange rind, grated fine
1 Tablespoon orange liqueur, preferably
     or 1 Tablespoon orange juice
2 cups All-Purpose Flour (dip your measuring cup into the bag, scoop up flour, then level the cup with the back of a knife)
¼ teaspoon salt
large pinch grated nutmeg
Cream the butter and sugar together until they are light, either by hand or with a mixer set on the slowest speed. Stir in the egg, the grated rind and the orange liqueur. Now mix the salt and the nutmeg with the flour. Stir the flour mixture into the butter mixture. Knead the dough for a minute on an unfloured surface until it is smooth, then refrigerate for 20 minutes before forming the cookies as directed in the section of our web site called ?Helpful Hints For Molding Cookies?.

Bake the cookies on the top rack in a 350 degree oven until the edges are browned and the detail of the cookie looks a little toasty. Cool cookies on a wire rack.

A friend of mine from North Liberty, Iowa told me how to make these beautiful cookies. She calls them ?stained glass? cookies because the colors can be as vibrant as those found in stained glass windows; a beautiful image. And the cookies are delicious.

You will need:
freshly baked cookies, cooled completely
1 egg white
½ cup powdered sugar
set of paste-type food colors
toothpicks
brushes*
In a small bowl, whisk the egg white until it is frothy, then stir in the powdered sugar. Paint the cooled cookies with a thin layer of this icing glaze, using a soft pastry brush. You want a thin but complete coating of glaze on your cookies. This will seal the cookies and form a ?ground? for the painting you will do with the food colors. Let the glaze dry completely.

Using tooth picks, place tiny dabs of food color around the edge of a plain plate. Leave an open space in the center of the plate to mix your colors. (I usually use a white paper plate to make cleaning up easy.) This will be your ?painter's pallet?. Place a glass of water beside your plate of colors.

When your cookies are dry, you can paint them with whatever food colors or mix of colors you want. Be sure to thin the colors with lots of water, as they are very concentrated. You can always make them darker, but you can’t make them lighter.

NOTE: Be sure you use a set of brushes that you reserve for food use only. Many water colors and acrylic paints contain toxic ingredients that can become lodged in the metal ferrels that hold the bristles to the handles of brushes. I find that good quality watercolor- type brushes are available at craft stores much more reasonably than similar ones found in art supply stores.

1/2 cup butter at room temperature
1/3 cup powdered sugar (unsifted)
1/4 teaspoon vanilla
1 cup flour (unsifted)

Using the back of a large spoon, cream the butter until it is light. Cream in the powered sugar, then the vanilla. Now work in the flour. Knead the dough on an unfloured board until nice and smooth. Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Put the ball of dough in the middle of the pan, and working out from the center, firmly press the dough into the pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes, or until it is lightly browned. Be sure that the middle is thoroughly cooked and doesn't look slightly opaque or the shortbread might stick in the pan.

Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wood cutting board. If the shortbread does not come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board. This should loosen the shortbread and it should drop out. Cut the shortbread into serving pieces while it is still warm.

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

Please note: This recipe makes a double batch. You can either bake two pans-full at a time, if you have two pans, or you can make one recipe's worth of dough and use only half of the topping and chopped nuts. The other half of the topping keeps in in the refrigerator for a couple of days.

2 recipes of Classic Shortbread
3/4 cup (6 oz. or 168 g.) light brown sugar, packed
1/3 cup (2 2/3 fluid oz, or 80 ml.) pure maple syrup
2 Tbs. (a little more than 1/2 oz. or 18 g.) flour
1 yolk from a "medium" or "large" egg (not an "extra large" egg)
2 cups (8 oz. or 226 g.) chopped walnuts

Prepare and bake the Classic Shortbread as directed. While it is cooking, mix the light brown sugar, the syrup, the flour, and the egg yolk in a small bowl.

When the shortbread is lightly browned, remove the pans from the oven and spread half of the syrup mixture evenly over the top of each. Sprinkle the chopped nuts all over the syrup mixture, being sure to cover the surface thickly. Gently press the nuts into the topping.

Return the pans to the oven and continue baking an additional 15-20 minutes. It would seem as though you might burn the shortbread underneath the topping if you bake it this much longer, but you won't.

As soon as you remove the pans from the oven, run a knife around the edge of the shortbread. Let the shortbread cool in the pans for about 10 minutes. Again, run the knife around the edge of the pans to loosen the shortbread and make sure none of the sugar is holding the cookie in the pan.

Flip the pans over onto a wooden cutting board. If the shortbread doesn't come right out, and it probably won't, hold the pan upside down over the wooden cutting board and firmly tap one edge of it on the board several times until the shortbread releases.

Cut the shortbread into serving pieces while it is still warm. The nuts and "topping" will now be on the bottom . . . an interesting twist.

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

These are delicate, elegant cookies, perfect for special celebrations.

1/2 cup butter, at room temperature
1/3 cup powdered sugar
1/2 teaspoon almond extract
1/4 cup blanched almonds
1 cup less 2 Tablespoons unsifted all purpose flour

Place the almonds and 1/2 cup of the flour into a food processor fitted with the steel blade. Grind the nuts to a fine meal, using off and on pulses. Add the rest of the flour and pulse to mix.

In a separate bowl, cream the butter. Cream in the powdered sugar and the almond extract. Now, work in the flour-nut mixture. Knead the dough on a very lightly floured surface until it is nice and smooth.

Follow Helpful Hints for Perfect Shortbread above.

Place the clean, oil-free, perfectly dry shortbread pan in the freezer to chill for at least an hour.

Melt ¾ or 1 pound of molding chocolate (see note below) , broken into small pieces, in a double boiler over hot water. It is important not to have the water boiling, so keep an eye on it. Stir the chocolate gently as it melts. After the chocolate has melted, allow it to cool until it is just warm, but still fluid, stirring occasionally.

Remove your shortbread pan from the freezer. Quickly pour all of the chocolate into the pan, spreading it evenly to the edges. Return the pan to the freezer. After about 10 minutes, remove the pan from the freezer, turn it over and tap one edge of it on the counter, holding one hand under the chocolate. The finished chocolate will fall right into your palm.

Hold a large, un-serrated kitchen knife under hot running water for a minute. Very carefully start cutting the large chocolate into serving pieces, pressing down ever so gently, so that the heat of the knife does the work. Re-heat the knife before each cut.

A word about chocolate - Molding Chocolate differs from regular chocolate in its fat structure. It is easier to work with, and the finished chocolates don’t have to be refrigerated. You can mold good quality regular chocolate in your pan (NOT chocolate chips – they will stick terribly), but you might have a little more trouble getting it to release. It depends on the particular chocolate. And be sure to refrigerate the finished candies, or they will develop an chalky appearance or “bloom” after about a day.

Chocolate Dipped Shortbread - You can also dip the points of wedge-shaped baked shortbreads into melted chocolate for an extra glamorous dessert. Any of the shortbread varieties taste good with the addition of a little chocolate.

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.

• Execution of a design drawn by another party, plus the mold work, master and working ram dies - $1,700.00
• Development of a custom design, plus the mold work, master and working ram dies - $2,200.00

• Without gift box, including recipe booklets (shipped separately) $15.00 x 600 = $9,000.00
• With gift boxes and including recipe booklets (shipped separately) $16.00 x 600 = $9600.00

COOKIE MOLDS

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

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

• Execution of a design drawn by another party, plus the mold work, master and working ram dies - $1,500.00
• Development of a custom design, plus the mold work, master and working ram dies - $1,500.00

• Includes satin ribbon tied on booklets. $9.85 x 500 = $4,925.00