SPECIAL NOTE! -- ANNE WILL PERSONALLY ANSWER ANY QUESTION OF YOURS AFTER READING THIS BOOK. ASK ON HER WEB SITE, AND YOU'LL NORMALLY HEAR BACK WITHIN HOURS! Beautiful to look at but hard to use. That's the reputation of cookie molds. But should it be? In this groundbreaking book, Anne L. Watson restores cookie molds to an honored place in the baker's kitchen by revealing long-lost secrets of their use. With Anne's techniques and recipes, tasty cookies with lovely, detailed designs will literally fall from the mold into your hand. Learn how to make traditional molded cookies like speculaas, springerle, and shortbread, as well as modern ones like White Chocolate Lime Cookies and Orange Blossom Wedding Cookies. Learn the tricks of sandwich cookies, layer cookies, chocolate backing, and exhibition cookies. And learn about the molds themselves -- the many kinds, their history, the best places to find them, how to treat them, what makes a good one, and which to avoid entirely. With nearly two dozen recipes and almost a hundred photos, "Baking with Cookie Molds" will quickly have you making cookies that both amaze and delight. //////////////////////////////////////////////// Anne L. Watson is the author of a number of popular books on home crafts and lifestyle, as well as many novels. In a previous career, she was a historic preservation architecture consultant. Anne lives with her husband and photographer, Aaron Shepard, in Friday Harbor, Washington. //////////////////////////////////////////////// "Expert instructions guarantee readers a frustration-free experience when using decorative metal, earthware, and wooden molds . . . After reading this, you'll want to snatch them up." -- Lisa Campbell, Library Journal, Sept. 15, 2015 -- STARRED REVIEW "A tasty treat of practical cookie making, historical cookie-mold information, and a wide range of recipes, all served with appetizing sides of baking history and great photographs." -- Kirkus Reviews, June 16, 2015 "Anne L. Watson deserves big hugs from bakers everywhere for resurrecting the beautiful and tasty art of baking with cookie molds. Loaded with practical advice on everything from the care and cleaning of molds to proper recipe formulation and molding technique, 'Baking with Cookie Molds' provides all the know-how one needs to put retired molds back where they belong -- off walls and out of cupboards, and into action in our kitchens." -- Julia Usher, author, "Cookie Swap," and Director, International Association of Culinary Professionals "Cookie molds are lovely to admire but often end up as part of your kitchen decor rather than as a baking tool. 'Baking with Cookie Molds' will inspire you to use those molds as they were intended -- to create strikingly beautiful cookies -- and shows that those cookies can be delicious as well! Detailed instructions and photographs make it feel like the author is right there in your kitchen, baking alongside you and guiding you through each step." -- Christina Banner, author, "How to Build a Gingerbread House" "A must read for novice and avid bakers! Anne's story and vast knowledge of cookie molds keeps you entertained from beginning to end." -- Karen Giamalva, President and CEO, LetsBakeCookies.com "Friendly, warm, and inviting." -- Ken Hamilton, The Springerle Baker
|Edition description:||3rd ed.|
|Product dimensions:||7.50(w) x 9.25(h) x 0.60(d)|
Read an Excerpt
HOW I STARTED
When I began making molded cookies, I had no intention of writing a book about it. I wouldn't have even guessed you could write enough to fill one.
No, I just wanted to make cookies. I had a beautiful wood mold with an image of Saint Nicholas. I had recipes and directions. I was ready to bake!
The directions I'd been given told me to oil and flour the mold. I did that. But it wasn't nearly as simple as oiling and flouring a cake pan. I found that out on my first try. I used too much flour and didn't spread it evenly, so my saints were spotted with white. Then I tried preparing the mold with just oil, and I got blurry, nearly faceless saints.
So, I decided I'd used too much oil, and I tried a little less. Those saints stuck in the mold, and many lost their arms or head. I tweaked amounts of oil and flour, tried different techniques and different tools. I tried pan spray, vegetable shortening, and several different oils. I substituted cornstarch or confectioners' sugar for some of the flour.
None of these experiments worked. Further batches produced a motley crowd of Nicholases. Some were hunched or stretched. A few of them flattened into unrecognizable blobs in the oven. The cookies tasted good but looked terrible. Since my reason for buying the mold in the first place was the making of beautiful Saint Nicholas cookies, I was very disappointed. For all I knew, so was Saint Nicholas.
But I was determined to master the art, and before long I was doing much better. By then, I was thoroughly intrigued. There was much more to making molded cookies than I'd thought. I experimented with different pieces of equipment and even worked out some new and helpful techniques of my own.
Finally, I discovered a long-forgotten fact about the earliest traditional recipes that made the whole process about fifty times easier.
But the idea of writing a book didn't come until I started sharing my cookies with other people. Then their stories tumbled out.
"My grandmother made these. I just loved them. I still have her molds, but I don't know how to use them."
"I bought a mold like that when I was in Europe. I never could make it work. I think I still have it somewhere."
"For years, I've asked all the bakers I come across if they know how to make windmill cookies. But none of them do."
Baking with cookie molds, I came to realize, had become a lost art, and it shouldn't have. It really isn't difficult. Like so many things, it's just a matter of knowing how. Most instructions you'll see, though, give you methods requiring much skill and practice while also leaving out a lot. That's why so many people who try cookie molds give up in frustration.
You don't have to be one of them. There are easier and better methods than the ones in common use today.
That's what this book shares with you—what I've learned from my mistakes and successes. Things that will work. Techniques and pointers. Equipment you need and equipment you don't. Plus loads of tasty, doable recipes.
In other words, everything you need for molded cookies to be fun and rewarding.
Table of ContentsA FEW FIRST THOUGHTS
Introducing Cookie Molds
How I Started
About This Book
OF TIME AND THE COOKIE MOLD
THE LOST SECRET OF MOLDED COOKIES
YOUR FIRST COOKIE MOLD
Types of Cookie Molds
Choosing Your Mold
Preparation and Care
YOUR FIRST MOLDED COOKIE
Tools and Supplies
Recipe: Anne's Lemon Cookies
MORE ABOUT MOLDS
Springerle Rolling Pins
MORE ABOUT BAKING
Other Tools and Supplies
Notes on Ingredients
Color and Texture
Baking Your Cookies
MORE COOKIE RECIPES
Recipe: Apricot Jam Cookies
Recipe: Creamy Coconut Cookies
Recipe: Honey Speculaas
Recipe: Gingerbread Cookies
Recipe: Danish Butter Cookies
Recipe: Butterscotch Cookies
Recipe: Double Ginger Cookies
Recipe: Honey Almond Cookies
Recipe: Cinnamon Cocoa Speculaas
Recipe: Peanut Butter Cookies
Recipe: Maple Nut Cookies
Recipe: Walnut Lebkuchen
Recipe: Banana Walnut Cookies
Recipe: White Chocolate Lime Cookies
Recipe: Orange Blossom Wedding Cookies
Recipe: Perfection Springerle
Recipe: Gene's Scottish Shortbread
Recipe: Bella's Scottish Shortbread
Recipe: Pumpkin Pecan Cheesecake Cookies
Recipe: Chocolate Chip Layer Cookies
Recipe: Peppermint Chocolate Cookies
CREATING YOUR OWN RECIPES
Your Basic Ingredients
Your Basic Directions
A Short, Sweet Story
Recipe: Strawberry Yogurt Cookies
SHOWING OFF YOUR COOKIES
FREQUENTLY ASKED QUESTIONS
WHERE TO LEARN MORE
Email Discussion Lists
WHERE TO BUY MOLDS