Flavored Becel and Splenda Molded Cookies
3/4 Cup Becel Margarine (Yellow Tub)
1 Cup Splenda
1 Tsp Vanilla or Orange or Rum Flavoring
2 1/4 Cup White Flour
1/2 Tsp Baking Powder
1/4 Tsp salt
Mix the first 4 ingredients together on a low speed mixer until completely blended.
In a seperate bowl mix the 3 dry ingredients together. Slowly add dry ingredients into the wet until completely smooth. Refridgerate the dough for a 1/2 an hour.
Preheat the oven for 350 F
Bring the dough out and roll out on a floured surface at a 1/2 inch thick. Sprinkle the top of your rolled out dough with flour and gently rub the flour over top of the dough to ensure the dough is completely covered with flour. Press your mold firmly into the dough and pull off. Cut your cookie out with a cookie cutter or pastry cutter.
Bake your cookie for 13 minutes
Remove from cookie sheet and allow to cool.
* Note the Becel that is in the blue tub will not work for these cookies. There is way too much water content in that type of Becel.
This recipe was only tried with the Yellow tub.
Simple Traditional Springerle Recipe
1 1/2 tablespoons crushed anise seeds
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 cups sugar
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar
Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
Preheat oven to 250 degrees F (120 degrees C).
Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.
The " BEST " Gingerbread Recipe for Your Cookie Mold
For the gingerbread:
3 1/2 cups all-purpose flour
1 tbsp cocoa powder
4 tsp ground ginger
1 ½ tsp ground cloves
2 tsp cinnamon
¼ tsp black pepper, freshly ground
1 tsp salt
½ tsp baking soda
1 cup (225 g) unsalted butter,softened
¾ cup granulated sugar
1 large egg
½ cup blackstrap or other dark molasses
2 tbsp corn syrup
For the glaze:
Make the gingerbread:
Mix together the flour, cocoa powder, ginger, cloves, cinnamon, pepper, salt, and baking soda.
Cream the butter on medium speed . Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and mix well. Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated.
Center an oven rack and preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
.Roll out the dough 1/3 inch thick, lightly dust the top with flour, press your cookie mold over the dough , and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart.
Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 11 minutes (depends on the size of the cookies).
When the cookies are done, remove them from the oven and let cool on the pan on a wire rack for about 10 minutes. Meanwhile, make the glaze.
Prepare the glaze, finish the gingerbread:
In a small bowl, whisk together the confectioners’ sugar and water until smooth.
While the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish.
The cookies will keep in an airtight container at cool room temperature for abour 2 weeks.
Brown Sugar Molded Cookies
- 1 cup packed light or dark brown sugar
- 3 Tbsp light or dark corn syrup
- 1/8 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (1 stick) unsalted butter, slightly softened
- 2-2/3 cups unbleached all-purpose flour, approximately
- Additional flour or cornstarch for dusting the mold
1- 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.
2- Add butter and mix gently until incorporated and smooth. If the mixture appears curdled at this point, don’t be alarmed. It will come together when the dry ingredients are added.
3- Stir in 2-2/3 cups flour. If the mixture seems too soft to handle, work in an additional 1 to 2 Tbsp flour.
4- Wrap the dough in plastic wrap and refrigerate it for at least 2-1/2 hours, or up to 48 hours.
5- Preheat the oven to 350°F with a rack in the upper third of the oven. Spray several baking sheets with cooking spray.