Elsa’s Braid & Frozen Snowflake Cookies – New ZP Cookie Molds!

New Christmas Cookie Molds from ZANDA PANDA

New Christmas Cookie Molds from ZANDA PANDA

New designs for the winter holidays!

From top left:  Snowman,  Present,  Frozen Snowflake,  Elsa Cookie (Frozen Snowflake surrounded by braid border),  Cute Reindeer.

Bored with your same old Christmas cookie cutters?  Need something tasty for a Frozen party?  Looking for a stocking stuffer for your favorite baker?  Gotcha covered 🙂

Four of the designs above double as ornaments when hung by their red satin cords.  The cords can easily be removed when making cookies or creating holiday crafts.

These handcrafted cookie molds can be used for molding cookie dough, fondant, pound cake and slices of bread for tea sandwiches.  The molds can also be used for making crafts like cast paper for scrapbooking, salt dough and polymer clay for sculpture or to create holiday ornaments.

Each mold is individually handmade in my studio in Connecticut from my original sculpture. The clay molds are then high fired twice to create food-safe, dishwasher safe, stoneware molds that will last for generations.  Directions and a recipe for molded cookies are included.

  • See these Christmas / Winter-themed cookie molds and other designs by visiting my Etsy Shop!
  • Watch a video on using my stoneware cookie molds.
  • Find a holiday cookie recipe designed especially for molded cookies (they won’t flatten out when baking).

Have a wonderful holiday!

Sandy

Cookies for Santa? Don’t Forget the Reindeer!

Reindeer Cookies!

Holiday Reindeer Cookies made with ZANDA PANDA's Handmade Stoneware Reindeer Cookie Mold

Holiday Reindeer Cookies with ZANDA PANDA’s Handmade Stoneware Reindeer Cookie Mold

Reindeer like cookies, too!  And they’ll love my new design.  Be sure to put out a plate for them next to Santa’s – they work hard on Christmas Eve.  And don’t forget the milk!

Each food-safe stoneware ceramic cookie mold is made by hand in my studio in Connecticut and high fired twice.  Check them out in my Etsy shop!


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Here’s a recipe for Xmas Spice Cookies, developed especially for molded cookies- which means that they won’t flatten out during baking and will keep the design details.

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XMAS SPICE COOKIES

1 cup butter
1/2 cup sugar
1 egg
1 Tbsp milk
1/2 cup honey (or substitute maple or agave syrup)
2 tsp vanilla

4 cups flour
1/4 tsp salt
2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp allspice
1/4 tsp clove
(Make it YOUR recipe – you can add other spices, like ginger or nutmeg, depending on your taste – or omit any that you dislike)

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Cream butter and sugar, add egg, then milk, honey and vanilla.

In a separate bowl, whisk together 3 cups of the flour with salt, and dry spices.

Add wet ingredients to the bowl of  dry ingredients.  Mix gently.

Add the last cup of  flour until dough is soft and sticky, add more or less flour as needed.

Chill dough for at least an hour.

After molding, bake at 350° for 9 to 15 minutes, depending on thickness of cookies.

I recommend drizzling the back of the cookies with melted white chocolate.  You can also sprinkle on red and green sugar before the chocolate cools.

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Using Your Cookie Mold:

You’ll need

Chilled cookie dough
A thoroughly dry Reindeer Cookie Mold
Extra flour in a small bowl
DRY pastry brush
Cookie sheet covered with a sheet of parchment paper
An oven 😉

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Roll a ball of chilled dough, then flatten slightly into a disc that is slightly smaller than the inside diameter of the mold. 

Pat flour lightly onto the dough disc , using the side of the pastry brush.  You’re looking for a ‘frosted’ look, not ‘floury’.  You might want to dust the back a bit, too, so the dough won’t stick to you fingers. 

Press the disc into the center of the mold.  Using your fingers, press dough into the mold from the center outwards to the edges, in a circular pattern. 

Turn mold over and, holding it securely with both hands, give it a shake and the dough with drop into your bottom hand.  If your cookie is very thin, you may need to peel it from the mold a bit before it drops out.

Place cookies on a parchment covered cookie sheet and bake at 350° for 9 to 15 minutes, depending on thickness of cookies.

See a video using this method at:
http://zandapanda.com/HalloweenStonewareCookieMolds.asp#hmvid
The molds used are Halloween designs, but the technique is the same.
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Have a Happy, Healthy Holiday!

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Hippocampus Cookie Mold…Sorry Brainiacs, it’s a Horsey-Fish.

HIPPOCAMPUS COOKIE MOLD

Eeeeww!  Why would I want a cookie that looks like part of my brain’s limbic system?”  you squeal in disbelief.

“Well,  it does have an interesting shape…kinda like a curly, lumpy biscotti….”

The OTHER Hippocampus

The OTHER Hippocampus

Then, thanks to your very own  hippocampus, you remember your ancient mythology class.  With an effervescent tingle deep in your cranium,  a vision of a glistening half horse, half sea creature cavorting happily in the sundrenched sea spray dances gleefully into your brain.

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Just like this:

Hippocampus Cookie Mold - Handmade Stoneware Cookie Mold from ZANDA PANDA

Hippocampus Cookie Mold

Now go bake cookies of mythic proportions…which in this case would be about 4.5 inches.

Canter/swim over to my Etsy shop for more info on the Hippocampus Cookie Mold and other designs:  https://www.etsy.com/listing/109097477/hippocampus-cookie-mold

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Cookie Class at Create A Cook with ZANDA PANDA Molds

ZANDA PANDA Cookie Clas at Create a Cook

ZANDA PANDA Cookie Class at Create a Cook

I had a great time teaching a cookie making class at Create a Cook in Newton, MA.

It was on Earth Day, so I thought everyone would enjoy making butterfly cookies.  They loved using the butterfly molds, but I think the stoneware cookie molds were definitely their favorites.

Along with the butterflies, they made cats, bats, robots, unicorns, dragons, witches, knights, shields and castles..
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ZANDA PANDA Cookie Class at Create a Cook

ZANDA PANDA Cookie Class at Create a Cook

A creative and delicious way to spend  a rainy Earth Day!

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Photography by NIKO

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Valentine’s Day Heart Cookies – New Designs – Plus Creamsicle Cookie Recipe!

NEW!  VALENTINE’S DAY COOKIE MOLDS!

Handmade Stoneware Valentine Heart Cookie Molds

Ruffled Hearts - One of the new Valentine Heart Cookie designs from ZANDA PANDA

Ruffled Hearts - One of the new Valentine Heart Cookie designs

Recipe: Creamsicle Cookies | Etsy Shop: More Cookie Molds | Which Valentine?

My Stoneware Valentine Heart Cookie Molds are made for baking and crafts. Each cookie mold is individually handmade in my studio in Connecticut. To create these designs, clay is hand-formed around my original sculptures. The clay is then kiln fired twice to produce the food-safe stoneware mold. Dishwasher safe or hand wash.

See the Creamsicle Cookie recipe below and all the Valentine Heart designs on the ZANDA PANDA website – and find out ‘Which Valentine are YOU?

You can find these handmade stoneware cookie molds in my Etsy Shop!

Valentine Heart Cookies- Which Valentine are YOU?

Valentine Heart Cookies- Which Valentine are YOU?

 

RECIPE:

This recipe was developed specifically for molded cookies, so they won’t flatten out and lose their design when baking. I developed it using the recipe framework in Anne Watson’s cookie book.

 

Creamsicle Cookies (perfect for molded cookies)

1 cup butter
1 egg
½ cup honey 
1 Tbsp orange juice
2-3 tsp vanilla
2-3 tsp orange extract
½ cup sugar
2 tsp cinnamon
¼ tsp salt
About 4 cups of flour

Cream butter and sugar.  Add beaten egg, honey, orange juice, vanilla and orange flavoring.   In separate bowl, mix cinnamon , salt and 3 cups flour.  Combine wet ingredients into dry, then add more flour until dough is workable, it will be soft and slightly sticky.  Chill for ½ hour.

 

Creamsicle Royal Icing

2 cups powdered sugar
1 ½ Tbsp meringue powder
1 tsp vanilla extract
1 tsp orange extract
¼ cup water or orange juice

Beat sugar and meringue powder until combined.  Add water and beat on medium to high speed until glossy and stiff peaks form,  5-7 minutes.  Add more liquid or powdered sugar to get the best consistency.   To test for proper consistency, drip some icing off the mixing spoon into the bowl, it should sit on the surface for a moment before disappearing.

On back of cookie, using an icing bag fitted with a small round tip, trace outline with icing.  Allow to set, then flow icing into outline.   Optionally, just drizzle the icing onto the back of the cookie in diagonal zig-zags.  

Allow icing to dry thoroughly.  If stacking cookies in container, put wax paper between layers.

VARIATIONS:

  •  For a more tropical flavor, substitute canned mango pulp for the orange juice in both the cookie and icing recipe. 

  •  For extra flavor, you can also substitute orange marmalade for half of the honey in the cookie recipe.  Marmalade may leave bits of orange in your cookies, so if you’re using a mold with fine detail, you may not want flecks in it.

 


Click links to find illustrated directions, a PDF and a VIDEO on how to use my handmade stoneware cookie molds (demonstrated on the Halloween Cookie Molds, but the technique is the same) – and it’s really easy!


Hope you enjoy the recipe and molds and have a very Happy Valentine’s Day!!!

♥ ♥ ♥

For more Valentine’s Day designs, please see my
Kaleidoscope Heart Cake/Cookie/Chocolate/Crafts Mold!

 ZANDA PANDA's Kaleidoscope Heart Mold

Happy Valentines Day!!!

Sandy

♥ ♥ ♥

Great Gift Idea: New Stoneware Unicorn Cookie Mold. Newest item in ZANDA PANDA’s Etsy Shop!

Stoneware Unicorn Cookie Mold

Also Great for Arts & Crafts!

Make adorable treats and crafts with my stoneware cookie molds.  The newest mold in my Etsy shop in this cute unicorn.  It’s about 3.75″ tall by about 3″ wide (9.53 cm x 7.62 cm ) and is handmade in my studio in Connecticut.   I form the clay over my original sculpture and then it is kiln-fired twice to produce this food-safe, stoneware mold.  Check out this item and my other molds and soaps if you’re looking for unique, handmade holiday gifts!

Unicorn Cookie made with Stoneware Unicorn Cookie Mold from ZANDA PANDA

Unicorn Cookie made with ZANDA PANDA's Stoneware Unicorn Cookie Mold

This was a spicy cookie with lots of cinnamon, cardamom and other spices.  I love how the flecks of spices give the cookie a homey, old world charm 🙂

Stoneware Unicorn Cookie Mold from ZANDA PANDA

Stoneware Unicorn Cookie Mold from ZANDA PANDA

My stoneware molds are very easy to use.  Check out this video that demonstrates how, using my Halloween Molds.

I’ll be adding more designs, so please check back often!

Halloween SandWitches Anyone? Recipe: Pumpkin/Cream Cheese/Raisin Spread on Embossed Halloween Sandwiches

How to Make Embossed Halloween ‘SandWitches’ with
Pumpkin-Cream Cheese-Raisin Sandwich Spread/Dip Recipe

Halloween 'SandWitches' made with ZANDA PANDA's Handmade Stoneware Halloween Molds

Halloween 'SandWitches'

Here’s another cute way to use your Halloween Stoneware Cookie Molds for a treat or Halloween party.  It’s great for kids, as the only skill need is squishing!  You’ll be using pretty much the same technique used for embossed Butterfly Tea Sandwiches, but instead of Texas Toast, you’ll want to use big, soft squishy buns, so you won’t need to trim your sandwiches.  Pumpkin-Cream Cheese Spread/Dip recipe below.

Use the biggest, squishiest buns you can find

Use the biggest, squishiest buns you can find

You’ll only be pressing the bun tops into the molds.  Start by placing the inside surface of a top bun into a Halloween Cookie Mold.

Press the top half of the bun into the mold.  With the inside surface of the bun touching the mold

Press the top half of the bun into the mold (inside surface of the bun facing the mold).

Press the bun into the design, starting in the center and working your way around.  I find it easiest to hold the mold in both hands and press into the design with your thumbs (like you’re texting 🙂 ).  Be sure to press the bun into all the details, but be careful not to tear the bun.  If your bun is starting to overlap the rim, just fold it over and keep squishing until all areas have been pressed and the bun fits nicely into the mold.

Peel bun from mold, and spread Pumpkin Cream Cheese spread onto bottom half of bun.

Peel bun from mold, and spread Pumpkin Cream Cheese spread onto bottom half of bun.

Slowly peel the bun out of the mold -it’s very flat at this point, but will have picked up all the details of the mold’s design.  Spread Pumpkin spread (recipe below) onto other half of bun (or your favorite sandwich ingredients).  Top with your embossed top bun and get ready for the smiles!

Halloween SandWitch!

Halloween SandWitch!

For more info on my Handmade Stoneware Halloween Cookie Molds please visit:
http://zandapanda.com/HalloweenStonewareCookieMolds.asp



RECIPE:  Pumpkin-Cream Cheese-Raisin Sandwich Spread

Ingredients

8 ounces cream cheese, softened (or use whipped for a softer spread)
1/3 cup dark brown sugar
2 Tbsp maple syrup
1/2 cup canned pumpkin
1 tsp vanilla
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp clove
1/4 tsp paprika (this really adds depth to the flavor)
1/4 cup (or more) raisins.  For a softer texture and extra flavor, you can soak your raisins in spiced cider first to plump them up.

Directions

Beat cream cheese, brown sugar,maple syrup and vanilla until smooth.  Add pumpkin and spices and blend until smooth.   Add  raisins.  Chill for at least 1/2 hour.  Use for a sandwich spread, or for dipping cookies or fruit.

Halloween SandWitches Made with ZANDA PANDA's Handmade Stoneware Halloween Cookie Molds!!

Halloween SandWitches!

Happy Halloween!


Video: How to Make Halloween Cookies with ZANDA PANDA’s Handmade Stoneware Halloween Molds (Demo with Recipe)

VIDEO! How to Make Halloween Treats with
ZANDA PANDA’s Handmade
Stoneware Halloween Cookie Molds

There’s nothing  tricky about making these treats!

Images of ZANDA PANDA's Handmade Stoneware Halloween Cookie Molds
ZANDA PANDA’s Handmade Stoneware Halloween Cookie Molds and Cookies

Make these adorably goofy Bat, Cat and Witch cookies for your Halloween party or to delight your favorite Trick-or-Treaters.

Watch the video to see how easy it is or visit the ZP website for more info.  You can also download a PDF with instructions and the recipe for Pumpkin Spice Cookies with Cream Cheese Cookie Dip.

A few things to remember:

•  Always use a cookie dough recipe that was designed for molded cookies, or they might flatten out in the oven when baked and will lose the designs.  You can find recipes on the ZP website and at Anne L. Watson’s Molded Cookie site.

 •  Oil your mold very sparingly, too much oil may encourage the dough to stick.  You’ll want a very soft sheen on the face of the mold.  If it’s shiny, wipe away the excess oil with a lint free towel.  You only need to oil your mold once – not before each cookie.

 •  Thoroughly dust your dough with flour – But be sure that it looks ‘frosted’ – not heavily floured.


YES!  Although we are no longer taking reservations, you can still receive a 
20% discount 

on a set of Halloween Cookie Molds if you’re on my ‘Favorite People‘ list
(or would like to be added to the list).

To order, visit:  http://zandapanda.com/HalloweenStonewareCookieMolds.asp , where you’ll also find illustrated directions on using your molds and a recipe for Pumpkin Spice Cookies with cream Cheese Cookie Dip.

And feel free to send me photos of yourself in costume with your Halloween cookies!

Happy Halloween!

Halloween Cat Cookie made with ZANDA PANDA's Handmade Stoneware Halloween Cookie Mold

Pumpkin Spice Halloween Cookies with Cream Cheese Cookie Dip

Pumpkin Spice Halloween Cookies

with

Cream Cheese Cookie Dip

Halloween Cookies made with ZANDA PANDA's Handmade Stoneware Molds

Pumpkin Spice Halloween Cookies made with ZANDA PANDA's Handmade Stoneware Cookie Molds. Large 15” Serving Platter Courtesy ririspotteryhaus.com

This recipe makes a soft, cake-like cookie. I developed this recipe using Anne L. Watson’s book ‘Baking with Cookie Molds’. She gives the basic framework to develop your own recipes for molded cookies. It’s a very informative book and I highly recommend it.

Pumpkin Spice Cookies

Ingredients

1 cup butter
1 egg
½ cup molasses
¼ cup dark brown sugar
½ cup canned pumpkin
2 tsp vanilla

½ cup sugar
¼ tsp salt
4 cups flour (plus additional)
2 tsp cinnamon
½ tsp cardamom
½ tsp allspice
½ tsp ginger
½ tsp clove
¼ tsp nutmeg
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Directions

Melt butter in microwave for one minute intervals at half power. Add molasses, brown sugar, pumpkin and vanilla. Beat egg in a separate bowl, then blend into the above ingredients.

In a separate, larger bowl, whisk together sugar, salt, flour and spices. Add the wet ingredients and blend.

Add additional flour until you have a smooth, workable dough (amount depends on moisture content of your pumpkin). It will be soft and feel a bit sticky. Chill dough for about ½ hour before molding cookies.

If your cookies are thick, heat oven to 350° F (177° C) and drop to 300° F (149° C) after putting them into the oven. Bake for 15 to 20 minutes, or until edges are starting to brown.

If your cookies are thin, bake at 350° F (177° C) for 10 to 15 minutes or until edges have browned.

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Cream Cheese Cookie Dip

1 heaping Tbsp cream cheese
1 cup confectioner’s sugar
2 tsp vanilla
3-4 tsp milk or cream

Blend cream cheese, sugar and vanilla. Add milk or cream a teaspoon at a time until smooth and creamy. Put in small individual bowls for dipping the cookies.

Large 15″ Serving Platter shown in photo courtesy rirspotteryhaus.com

Visit the Halloween Cookie Mold page to learn
how to make cookies with my new stoneware molds!

 PDF of Directions and Recipe

ZANDA PANDA PO Box 7332, Kensington, CT 06037  •  800-747-5472   •  ZandaPanda.com


Guest Blogger Anne L. Watson’s Demo: How to Make Layered Cookies in a Cookie Mold!

How to Make Layered Cookies in a Cookie Mold with Guest Blogger Anne L. Watson
Our guest blogger today literally “wrote the book” on molded cookies!  Anne L. Watson is here to tell us how to make layered cookies in the Kaleidoscope Heart Mold.  Molded cookies don’t have to taste boring. Learn how to add nuts, raisins, chocolate chips, etc., to your molded cookies without losing the design!  Also check out Anne’s Monthly Cookie Magazine!  Thank you Anne, for a great article!


Anne Watson's ZANDA PANDA Kaleidoscope Heart Cookies

Making Layered Cookies

in Zanda Panda’s Kaleidoscope Heart Cookie Mold
Anne L. Watson

Molded cookies are beautiful, and they’re great celebration cookies. But most of them have one drawback–they have to be plain cookies, or the pattern of the mold is ruined.

This means you can’t–in traditional molded cookie recipes–use the kind of goodies and tidbits that so many people like in cookies: chocolate chips, nut pieces, oatmeal, raisins, dates.

But–I thought one day, as I was writing my cookie book–why not make the molded cookie in two layers, a plain layer to take the mold pattern and another layer with goodies?

I worked out one way to do this, and used it in the book. Make a dough, divide it, knead goodies into half, then stack the layers, and mold the dough. It worked–though it had its tricky moments. It’s not that hard to assemble two big sheets of dough, but it’s not that easy, either. Also, you only get one shot at making the molded cookies, because when you reassemble the scraps, of course the layer structure is lost.

Later, I got the idea to put the two dough layers directly into a mold that could be baked. I don’t like pottery bake-in molds–I’ve never gotten good results with them, and neither have my testers. But I do like the silicone Kaleidoscope Heart mold that Zanda Panda makes. I’m not sure why it doesn’t have the same problems pottery molds have–in the pottery molds, the dough tends to heave and bubble, and the design generally comes out unrecognizable. This has never happened to me with a silicone mold.

So I decided to modify my layered cookie technique. I made enough dough for two batches, one chocolate chip and one oatmeal-raisin. Here’s the result…  MORE

Full illustrated demo with recipes HERE
(http://zandapanda.com/AnneLWatson-LayeredCookies-GuestBlog.asp)


Anne’s Cookie Book!

Baking with Cookie Molds
Secrets and Recipes for Making Amazing Handcrafted Cookies

 

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