Cookie Spoon molds Serve with hot or cold beverages and frosty treats. Enjoy the dessert, then eat the spoon! Cookie spoons are a clever complement to your after dinner coffee and dessert. Scoop the foam off a cappuccino, complement a flavored coffee or tea, or top off a fruit flavored sherbet. . YES! Bake cookies right IN this mold - in your regular oven! These molds will withstand temperatures up to 350 degrees. CUSTOMER SERVICE | HOME Cookie cutters  |  Chocolate  |  Bags| Cookie recipe  | QUICK DIRECTIONS | INFORMATION

FREE Cookie Spoon Booklet Catalog  Available with the purchase or one Cookie Spoon Mold 8H-9992 and any one of our Holiday Cookie Spoon Lay-On molds 90-1047, 90-2134, 90-2050 or 90-4145 complete with recipes. Ignored if no purchase Cookie Spoon Booklet Catalog for sale Learn how to bake edible cookie spoons right in your own oven. Booklet includes products, recipes and instructions included. Paperback, 5-1/2x8-1/2", 19 page booklet plu300295   $1.50

A great garnish for a cup of coffee or tea. Color the fondant yellow. We used a small amount of yellow fondant to cover the bowl of the spoon before adding the lace handle from *8716 Lace press*. The roses are from *4016 and 4040* easy flower molds. A monogram could be piped with a round tip in place of the flower. *The company that made this particular mold is out of business. We carry a lot of other styles here.

Cookie Baking
· Use a "rolled type of cookie recipe.
· Spray mold cavities with pan release or oil with cooking oil.
· Do not chill dough. Use a disposable type pastry bag to fill the mold (no messy clean-up) or if you prefer to chill the dough, roll the
· chilled dough into balls and press into the mold cavity.
· If you are making cookie "pops", fill the mold cavity 2/3 full with cookie dough, press the sucker stick into the dough then add additional
· cookie dough to each cavity to cover the sucker stick and fill the cavity.
· Place the filled cookie molds on an aluminum cookie sheet and bake in a conventional oven as directed in your recipe.
· Cool a couple of minutes before releasing the baked cookie from the mow.

DO NOT USE PENCIL POP SUCKER STICKS TO MAKE COOKIE POPS.

Hard Candy
· Spray mold cavities with pan release or oil with cooking oil before filling with candy mixture.
· Lay in sucker stick or Pencil Pop sucker stick before filling mold cavity with candy mixture.
· Add 1 Tbs. water to pan residue (candy mixture left in pan), heat on low heat until the hardened candy melts and blends with the water. Use as "glue" to assemble houses.

Craft Resin
· Mix resin and pour directly into the molds.
· Assemble houses using 5 minute Epoxy.
· Use as Holiday decorations  with mini lights.

   3 1/2 cups all-purpose flour
    1/2 teaspoon salt
    1 cup unsalted butter, softened
    2/3 cup sugar
    1 large egg
    1 tablespoon light corn syrup
    1 tablespoon vanilla extract

In a medium size bowl, mix the flour and salt. In a large bowl, cream the butter and sugar, stir in the egg, then the corn syrup and vanilla extract. One third at a time, add the flour mixture until thoroughly mixed. Pat the dough into two disks, wrap in plastic, and refrigerate for 1 to 2 hours, or until firm enough to roll. If the dough is too firm, soften at room temperature for about 5 minutes.

Preheat the oven to 375 degrees. Roll the dough between two pieces of waxed paper or plastic wrap, 1/4 inch thick. Remove the top sheet of waxed paper and cut out the cookies with cookie cutters or cardboard patterns. Using a metal spatula, transfer the shapes to a baking sheet, leaving about 1 inch between the cookies. Bake for 8 to 10 minutes, or just until the cookies start to brown lightly around the edges. Set the baking sheet on a wire rack and cool for about 5 minutes. Transfer the cookies to racks and cool  completely. The cookies can be stored in an airtight container in the freezer for up to 1 month and for up to 3 days at room temperature before you frost them. Makes 12 to 50 cookies, depending on their size.

Chocolate Dough:
After the last third of flour has been added to the dough, mix in 1 ounce melted, slightly cooled unsweetened chocolate. Use your hands to knead in the chocolate.

Colored Dough:
Divide the dough into portions and use a toothpick to add food coloring paste to each one. Knead until the color is evenly distributed. For a flavor surprise, omit the vanilla extract and add 1 teaspoon lemon extract to the yellow dough, mint extract to the green dough, and strawberry extract to the red dough.

Striped Dough:
This colorful dough is perfect for the Hat and Mittens cookies. Divide the cookie dough in half and tint each a different color. Pat each half into a rectangle, about 5 by 7 inches, wrap in plastic, and refrigerate or freeze until firm. Roll each piece between two sheets of waxed paper to form rectangles that measure 8 by 11 inches and are about 1/4 inch thick. Stack directly on top of each other. Using a sharp long knife, cut the dough into strips about 1/2 inch wide. Turn each strip on its side with the stripes facing up. Place one strip near the end of a large piece of waxed paper. Press the next strip of dough parallel to the first strip, alternating the colors. Place a piece of waxed paper on top of the stripes and roll over the top to make
them adhere. Remove the top piece of paper and cut out shapes as desired.

Marbleized Dough:
Lightly press together any scraps of the striped dough to achieve a marbleized look.

Cookie Frosting:
This basic frosting can be spread on the cookies or applied as a decorative piping
with a pastry bag. If you plan to pipe the frosting, make it stiffer by adding a little less milk. If you don't have time to make the frosting, buy tubes of colored frosting.

    2 cups sifted confectioners' sugar
    1/4 cup unsalted  butter, softened
    1/2 teaspoon vanilla extract
    1 to 2 tablespoons milk
    Liquid or paste food  coloring (optional)

In a large bowl and using an electric mixer set at low speed, beat the confectioners' sugar, butter, and vanilla extract until it reaches spreading consistency. Add more sugar or a little milk, if necessary, to achieve the right texture. Stir in the food coloring until combined, if desired. Makes about 1 1/2 cups.

Egg Paint:
This shiny paint is a nice alternative to coloring your cookie dough or frosting your baked cookies. Paint the cookies before you pop them in the oven.

    1 egg yolk
    Liquid or paste food coloring

In a small cup or bowl, stir the egg yolk and a small amount of food coloring. Use a paintbrush to create designs on the cookies before you bake them.