Cookie-Mold Cookies
A Betty Crocker betty-crocker-cookies recipe for Cookie-Mold Cookies.
Ingredients
- 3/4 cup packed brown sugar
- 1/2 cup butter or margarine -- softened
- 1/4 cup molasses
- 1/2 teaspoon vanilla
- 1 egg
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup coarsely chopped sliced almonds
Instructions
- 1
Beat brown sugar, butter, molasses, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.
- 2
Stir in remaining ingredients except almonds.
- 3
Stir in almonds.
- 4
Cover and refrigerate about 2 hours or until firm.
- 5
Heat oven to 350º.
- 6
Lightly grease cookie sheet.
- 7
Flour wooden or ceramic cookie mold(s).
- 8
Tap mold to remove excess flour.
- 9
Firmly press small amounts of dough into mold, adding more dough until mold is full and making sure dough is a uniform thickness across mold.
- 10
Hold mold upright and tap edge firmly several times on hard surface (such as a counter or cutting board). If cookie does not come out, turn mold and tap another edge until cookie comes out of mold.
- 11
Place cookies on cookie sheet.
- 12
Bake 8 to 10 minutes for 2-inch cookies, 10 to 12 minutes for 5-inch cookies, or until edges are light brown. (Time depends on thickness of cookies; watch carefully.)
- 13
Remove from cookie sheet to wire rack.