There is no one-size-fits-all answer to this question, as the ideal sugar cookie dough for molding recipe will vary depending on the type of mold you are using, the shape of your mold, and your personal preferences. However, some tips on choosing the right recipe for your needs include considering the type of flour you want to use (bread flour will result in a tougher dough that is better for intricate designs, while all-purpose flour will produce a softer dough that is easier to work with), the amount of sugar you want to add (more sugar will make the dough sweeter and more pliable, while less sugar will make it firmer and easier to work with), and the type of fat you want to use (butter will produce a richer dough, while shortening will result in a dough that is easier to work with).
Cream butter and sugar at low speed.
Add egg yolk and vanilla.
Continue tobeat until smooth.
Add flour and continue to beat on low speed.
Dough willseem very dry, it will moisten as it is mixed.
gather dough into a ball,wrap in plastic wrap and chill for 1 to 2 hours.
Bake at 375 deg f for 10 to 12 minutes.
Makes 4-5 cookies.
NOTE::Form cookies as follows:1.
Mix dough and chill.
Lightly oil mold using pastry brush or cooking spray.
Blot out excess.
Dust mold with flour.
Knock out excess by tapping mold on hard surfacelike a cutting board.
Using heel of hand press dough into mold.
Level dough with a knife or spatula, using a sawing motion.
To remove dough from mold, rap the mold against a protected surface ( acutting board covered with a towel works well).
Hold mold upright and rapthe mold sharply against the board 2 to 3 times.
As the dough begins tofall out, catch with hand and lay on ungreased cookie sheet.
If dough doesnot come out, rotate mold and rap the other side.
Mold remaining dough, but do not re-oil mold.
Ingredients
Directions
Cream butter and sugar at low speed.
Add egg yolk and vanilla.
Continue tobeat until smooth.
Add flour and continue to beat on low speed.
Dough willseem very dry, it will moisten as it is mixed.
gather dough into a ball,wrap in plastic wrap and chill for 1 to 2 hours.
Bake at 375 deg f for 10 to 12 minutes.
Makes 4-5 cookies.
NOTE::Form cookies as follows:1.
Mix dough and chill.
Lightly oil mold using pastry brush or cooking spray.
Blot out excess.
Dust mold with flour.
Knock out excess by tapping mold on hard surfacelike a cutting board.
Using heel of hand press dough into mold.
Level dough with a knife or spatula, using a sawing motion.
To remove dough from mold, rap the mold against a protected surface ( acutting board covered with a towel works well).
Hold mold upright and rapthe mold sharply against the board 2 to 3 times.
As the dough begins tofall out, catch with hand and lay on ungreased cookie sheet.
If dough doesnot come out, rotate mold and rap the other side.
Mold remaining dough, but do not re-oil mold.
