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Step 1. Beat butter and sugar at medium speed with electric mixer until well blended. Beat in egg, vanilla and almond extracts. Mix well. Combine flour and salt and gradually add to butter mixture. Beat until well blended. Pre-heat oven to 350 degrees. Spray cavities with vegetable pan spray or Wilton Bake Easy spray as I did.

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Preheat the oven to 375° F and line 2 large baking sheets with parchment paper. In a large bowl or the bowl of a standing electric mixer, beat the butter, 1/2 cup of the flour, and brown sugar until light and fluffy, about 5-8 minutes. Add in the heavy cream, vanilla, and egg yolks and beat until combined, about 2-3 minutes.

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Press the dough into the mold and remove the excess around the edges. It is helpful to grease the mold first with a little shortening or butter. I used my Orange Vanilla Spice cookie recipe, which is available here in my shop. Immediately turn the mold over and bend the mold back to release the dough. You can use a scribe tool to help get the.

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Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream. In a separate bowl mix together all the dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough until firm. Preheat oven to 350 degrees F (180 degrees C). Form the cookies as directed above.

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Instructions. In a large mixing bowl, combine the sugar, corn syrup, salt, egg, and vanilla. Mix them together till blended and then let the mixture stand for 5 minutes to allow time for any lumps of brown sugar to dissolve. 1 cup light brown sugar, 3 Tablespoons light corn syrup, 1/8 teaspoon salt, 1 large egg, 1 teaspoon vanilla extract.

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Add eggs and vanilla; beat for 1 minute. Add flour and salt; beat until combined, about 1 more minute, scraping the sides of the bowl as necessary. Refrigerate dough for 1 to 2 hours. When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Spray a cookie mold with floured cooking spray. Press chilled dough into the prepared.

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Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperature, covered with paper towels, or uncovered. Preheat oven to 375℉ (190℃). Place cookies in oven and immediately reduce temperature to 300℉ (150℃). Bake for 15 minutes. Cookies should not brown.

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Tip: Place molds on a cookie sheet to make maneuvering the mold around easier. Step 3: Allow Cookies to Cool and Remove From Mold.. If using chocolate or candy melts, allow chocolate to fully set before attempting to remove the finished cookie from the mold. If using buttercream, place mold with assembled cookies into the freezer for 30-60.

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Press the mold into the dough lightly, but firmly. If you push too hard, the molded cookie may not come out. Immediately remove the mold; or, 2. Press the dough into the mold and use a ball of dough to help. To do, take a piece of dough and press it into the mold. Press firmly all over, adding more dough if needed.

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Flip the mold over and release the cookie. If silicone- just roll it until it pops out. If wood- you will have to do some tapping on the counter to get it to release. Bake as directed for your recipe and cool before sprinkling with a bit of powdered sugar or cinnamon or decorating with icing. Or simply enjoy as is.

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Dust the top with flour then press the mold in firmly. Cut out with a cookie cutter or knife and move to a parchment lined baking sheet. Chill at least 30 minutes while you preheat the oven to 375F/190C. Bake at 375F/190C for 10-14 minutes depending on the size of the cookie and the thickness.

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INSTRUCTIONS. Beat butter and sugar. Add egg and extracts. Add flour and salt. Spray pan with cooking spray with flour. Fill pan. Bake 9-10 minutes at 350?. Cool in pan 5 minutes. Cool completely on cooling grid.

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Step 3: Clean away any excess dough with an icing spatula or a small knife. Put the mold into the freezer until the dough is solid, about 10 minutes. Remove the mold from the freezer and flip it over onto a lined cookie sheet. Carefully peel the mold away, leaving the detailed dough on the sheet. Repeat to make as many cookies as you need.

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