Cookie molds and presses make unique and beautiful cookies. Each is truly a work of art and can be considered hand-made from start to finish. Cookies molds from "Brown Bag" or "Pampered Chef" come in a variety of shapes and sizes. My collection has been used to bake cookies as well as for craft-making. You might remember my tutorial about making beeswax ornaments and seeing my molds here. Friends and family have been recipients of lovingly created beeswax ornaments over the years. Just thinking about the molds brings back memories of a summer day when my mother and I spent hours, carefully creating molded shortbread cookies in preparation for the piano recital of one of the children. Each cookie was carefully wrapped and placed in the freezer in anticipation of the event. When recital day came upon us and we were packing up punch, cookies, and table decor, I went to the freezer to get the cookies. Not a single cookie could be found! A quick inquiry of the recital honoree revealed that he had eaten them, one by one, until none remained. It was a good thing it was his recital and not his brothers! Although mother-me was not pleased, the show went on and the recital guests had store-bought cookies. Lessons were learned that day and life went on. The experience has now become family legend and I am the one who enjoys relating it to others most. For some reason, the recital-guy would rather forget the entire experience!
In addition to cookie molds, cookie presses create beautiful shortbread cookies as well. They are easiest to find in small sizes, but occasionally they can be purchased in sizes that are similar to those of cookie molds. The afternoon tea themed cookie press shown in the photo above was one that was given to me by my mother as a treasured Christmas gift one year. It is timeless in its appeal and has become a part of Christmas tradition for me.
Everyone seems to have their own special shortbread cookie recipe, but if you would like one that is vegan (dairy free, egg free), mine is posted below. If you are looking for a vegan and gluten-free version, simply replace the all-purpose flour with your favorite gluten-free flour blend. One made with tapioca and potato starches would work especially well.
Vegan Shortbread for Cookie Molds
In addition to cookie molds, cookie presses create beautiful shortbread cookies as well. They are easiest to find in small sizes, but occasionally they can be purchased in sizes that are similar to those of cookie molds. The afternoon tea themed cookie press shown in the photo above was one that was given to me by my mother as a treasured Christmas gift one year. It is timeless in its appeal and has become a part of Christmas tradition for me.
Everyone seems to have their own special shortbread cookie recipe, but if you would like one that is vegan (dairy free, egg free), mine is posted below. If you are looking for a vegan and gluten-free version, simply replace the all-purpose flour with your favorite gluten-free flour blend. One made with tapioca and potato starches would work especially well.
Vegan Shortbread for Cookie Molds
1/2 cup Spectrum shortening, organic, vegan
1/2 cup coconut oil
1 cup Florida Crystals powdered sugar, organic
1 cup cornstarch
2 cups all-purpose flour
Place the shortening, coconut oil, and powdered sugar together in a mixing bowl. Cream until light and fluffy.
In another bowl, mix corn starch and all-purpose flour together. Combine well. Then slowly add to the creamed mixture. When dough gets too stiff to mix, knead by hand.
Roll cookies into small balls and place on a baking stone or a prepared cookie sheet. Using a cookie press, squash the balls flat to about 1 cm. thickness.
Bake at 300 degrees F. for 25 - 30 minutes. Bake only until golden, not browned. Remove from heat and allow to cool on the pan before removing.
1/2 cup coconut oil
1 cup Florida Crystals powdered sugar, organic
1 cup cornstarch
2 cups all-purpose flour
Place the shortening, coconut oil, and powdered sugar together in a mixing bowl. Cream until light and fluffy.
In another bowl, mix corn starch and all-purpose flour together. Combine well. Then slowly add to the creamed mixture. When dough gets too stiff to mix, knead by hand.
Roll cookies into small balls and place on a baking stone or a prepared cookie sheet. Using a cookie press, squash the balls flat to about 1 cm. thickness.
Bake at 300 degrees F. for 25 - 30 minutes. Bake only until golden, not browned. Remove from heat and allow to cool on the pan before removing.
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