Can you give me examples of Molded cookies? At least 2?

Question

Pleeease. ;)

Answer 1

Secret Kiss Valentine's Day Cookies

1 c butter

2/3 c sugar

1 ts vanilla

2 c flour

1 c walnuts, chopped fine

1 pk chocolate kisses

1 c powdered sugar

Beat butter, sugar and vanilla at medium speed until light and fluffy. Add flour and nuts on low speed until well-blended. Chill dough 2 hours. For each cookie, use about 1 tablespoon of dough to encase one chocolate kiss completely. Place on ungreased cookie sheet. Bake at 350 degrees until set but not brown, about 8 to 10 minutes. Remove and roll in powdered sugar.

**************************Brown Butter Madeleines

3/4 cup (6 ounces) unsalted butter

2 tablespoons soft sweet butter (this is for spreading in the pan)

4 large eggs

Pinch salt

2/3 cups sugar

1 teaspoon chopped/grated lemon zest

1 teaspoon pure vanilla extract

3/4 cups all-purpose flour

Powdered (confectioners) sugar

Preheat oven to 350 degrees F. Position a rack in the center of the oven.

In a small saucepan over medium heat, melt the butter. Continue to cook until the butter is very light golden brown and fragrant, approximately 4 to 5 minutes. Remove from heat and let cool to room temperature; set aside.

Generously butter two madeleine molds (available at kitchen specialty stores - see photo on right) and dust with a little flour. Invert pan and tap out any excess flour. NOTE: If you don't have teflon-lined madeleine pans, be sure and butter the pan carefully, getting butter into all the cracks and crannys).

Into the bowl of an electric mixter, place the eggs and a pinch of salt. Whip on high speed until thick, approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream and whip for 2 minutes until mixture is thick and ribbony. Decrease to low speed and add the lemon zest and vanilla extract (just until mixed).

By hand, fold 1/3 of the flour into batter, followed by 1/3 of melted butter. Continue folding the remaining flour and butter, 1/2 at a time, into the batter.

Spoon the batter into the prepared madeleine molds, filling them 2/3 to 3/4 full.

Bake the madeleines for about 10 to 12 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry. Remove from oven and unmold immediately (rap each pan sharply against a countertop to release the madeleines). Transfer warm madeleines to wire racks, smooth sides down, to cool.

When serving, dust with powdered sugar.

The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.



*************************Doughnut Cookies

2 tablespoons canola or vegetable oil

3 tablespoons unsalted butter, melted

2 large eggs, room temperature

2 teaspoon pure vanilla extract

3/4 teaspoon salt

2 teaspoon baking powder

1 cup powdered (confectioners) sugar

2 1/ 2 cups all-purpose flour

Icing (see recipe below)

In a large bowl, beat oil, butter, eggs, vanilla extract, salt, baking powder, and powdered sugar until smooth. Add flour, beating until smooth. Cover bowl with plastic wrap and place in the refrigerator to chill for at least one hour.

Preheat oven to 350. Line two baking sheets with parchment paper.

Scoop the dough into 2 teaspoon sized balls. Roll the balls into ropes about 4 inches long and about 1/2 in diameter. Coil the ropes into round doughnut shapes, leaving a small hole in the middle.

Place the cookies on the prepared baking sheets about 1 inch apart. Place in the oven and bake for about 18 minutes. They will have just a slight golden color on top, but will not be brown. Remove from the oven and transfer to a rack and cool completely before icing.

When cookies are cooled, dip the top of each cookie in one of the icings and place back on rack to let the frosting harden completely.

Makes approximately 42 cookies.