Stoneware Cookie Molds

The molds are used to shape the cookies before they are baked.

It sure does. All in all you'll be happier leaving the stoneware hanging on the wall and using one of those plastic things. Sure, it kills the martha stewart aspect of the thing, but martha doesn't live here.

On the other hand, hanging useless artifacts on the wall is what i always thought martha was about. That and marketing. Lots of marketing. And lying to the SEC, that too.

Thanks for that information.

Will any roll cookie dough work for this purpose?

So I figured.

Does Harken ring any bells?

I think that the one and only time i did this we used a cookie dough that was harder and more buttery than your average roll cookie dough, probably with the intention that it would not rise in the oven and distort the impression from the mold.

Or it could have been an anachronistic recipe that came with the mold, I don't remember precisely. I remember very well that the necks of nearly all the swan cookies broke.

No, but I'm at the bottom of hour six of a nine hour graveyard shift, so they weren't likely to ring either.

As a Pampered Chef consultant, there are several things you can do with the molds.

You can use them to bake cookies, using either a refrigerated pre-made dough or dough you make. Spray the mold with a vegetable oil lightly and press the dough into the mold.

You can also do crafts, such as the applesauce/cinnamon mixture, which when dried (which dries hard), you can use as a fragrant decoration. Use a plaster of paris and after it dries, paint it. Use melted chocolate to make a chocolate heart piece. Melted jolly ranchers to make a stained-glass look decoration. If you need any other ideas, please feel free to email me: bpampered2 at hotmail dot com

Here are a few recipes from our website:

Chocolate Candy Heart Ingredients:

7 ounces white confectionery coating candy wafers (about 1 cup) 5 ounces chocolate confectionery coating candy wafers (about 3/4 cup) Oil-based candy colors (see Cook's Tip) Directions: 1.Start with a clean, dry Autumn Wreath Stoneware Mold. Do not grease or flour mold. Place mold in freezer for at least 1 hour. Be sure all utensils are dry. 2.Place white confectionery coating in Classic Batter Bowl. Microwave, uncovered, on DEFROST (30% power) 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Do not overheat. Divide melted coating among several small bowls. Tint using oil-based candy colors. Remove mold from freezer. Using a thin, clean paintbrush, fill design with tinted coatings. 3.Place chocolate confectionery coating in Small Batter Bowl; melt as directed in Step 2. Carefully pour melted coating into mold, filling to top of mold. If necessary, use back of spoon to spread coating evenly in mold. Gently tap mold on counter to eliminate any air bubbles. Refrigerate 1 hour or until chocolate pulls away from sides of mold. 4.To release chocolate from mold, cover cutting board with a clean folded kitchen towel. Hold mold upright; lightly tap edge on cutting board until chocolate starts to release. If necessary, insert thin blade of paring knife between edge of chocolate and mold to release chocolate; carefully remove from mold. Yield: 1 candy heart Cook's Tips: Vanilla- or chocolate-flavored almond bark can be substituted for the confectionery coating candy wafers, if desired. Oil-based candy colors can be found at craft stores or stores that carry cake-decorating supplies. Do not use liquid food coloring; it will cause coating to harden.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~``` Sugar Cookies Ingredients:

2 cups all-purpose flour 1/4 teaspoon salt 1/2 cup (1 stick) butter, softened (do not substitute margarine) 3/4 cup sugar 1 egg 1 tablespoon milk 1/4 teaspoon vanilla Tinted egg wash (optional, see Cook's Tip) Directions: 1.In small bowl, combine flour and salt; mix well and set aside. In large bowl, beat butter and sugar until creamy. Add egg, milk and vanilla; beat until smooth. Gradually add flour mixture; beat until well blended. Form dough into a 4-inch disk; wrap in plastic wrap. Refrigerate 1-2 hours. 2.Preheat oven to 375°F. Lightly flour Bountiful Heart Stoneware Mold; firmly press a portion of the dough into mold. Run knife flat across top of mold to trim off excess dough. Gently pull dough away from edge of mold with finger. 3.To release dough from mold, cover cutting board with a clean folded kitchen towel. Hold mold upright; lightly tap edge on cutting board until dough starts to release. Transfer dough to flat Baking Stone; repeat with remaining dough. Decorate with tinted egg wash, if desired. Bake 12-14 minutes or until edges are light brown; cool 3 minutes on baking stone. Remove cookies to cooling rack; cool completely. Yield: 5-6 cookies Nutrients per serving: (1 cookie): Calories 380, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 75 mg, Carbohydrate 56 g, Protein 5 g, Sodium 270 mg, Fiber 1 g Cook's Tips: To make tinted egg wash, combine 2 egg yolks and 1/2 teaspoon water; divide among several small bowls. Add 1-3 drops desired food coloring to each bowl; mix well. Brush color onto dough using clean craft paint brushes. Bake as directed above. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~ Tissue Paper Decoration Ingredients: 2 sheets tissue paper (20 x 26 inches each) 1 1/4 cups water Directions: 1.Preheat oven to 200°F. Crumble tissue paper. Place tissue in blender container; carefully push down close to blade. Add water. Cover; blend 15-20 seconds. Place blended paper in colander; squeeze excess water out with hands or spatula. 2.Firmly press paper evenly into Winter Heart Cookie Mold. Blot any excess water from paper in mold using kitchen towel. Bake 2 1/2-3 hours or until paper is completely dry. (Do not overbake or edges will curl and turn brown.) 3.Remove paper decoration from mold; cool completely on cooling rack. Paint with water colors or acrylic paints, or decorate as desired. Yield: 1 decoration Cook's Tips: Paper decoration can be dried at room temperature for several days. Place a flat object over the mold to prevent edges from curling. ©The Pampered Chef, Ltd. 2003

As a Pampered Chef consultant, maybe you could have answered the poster's question about usage!

Then remove the formed cookie, onto a baking sheet????