1. Preheat oven to 325°F In a medium mixing bowl, cream butter, sugar and vanilla. Add 2 cups flour and mix until dough is smooth. If dough feels sticky add additional 1/4 cup flour as needed.Dough should be soft but not sticky. 2. Spray cookie mold lightly with vegetable pan spray. 3. Flour mold, shake out excess. Firmly press dough into mold, making sure dough is even. 4. Prick surface with fork and bake in mold 30-35 minutes or until lightly browned. 5. Cool in mold 15 minutes. 6. Loosen edges of shortbread with tip of knife and flip mold over onto cooling rack. Makes 4 cookies. 7. Note:For Cookies Press dough in mold and bake flowing recipe directions. For best results, bake in mold. For easier handling, place mold on a cookie sheet before baking. If desired, to make more than one cookie at a time, you may release dough from mold and bake directly on cookie sheet. To unmold after cooling, run knife blade on the edge of mold and release. 8. For Candy: Freeze mold at least 20 minutes before molding candy. Melt Chocolate or confectionery coating as directed on package. Fill mold cavity to top; freeze approximately 10 minutes to set and release. 9. For Rolled fondant: It's easy to create a fondant "plaque" to add dimension to any type of cake. Press fondant paste lightly into cavity, then release. 10. Cool mold completely before washing. To clean hand wash in warm soapy water; rinse thoroughly. ---------------------------------------------------------------------------
Nutrition
Ingredients
