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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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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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Lightly spray pan cavities with vegetable pan spray. In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended. Press dough into cavities, filling 2/3 full. Bake 9-10 minutes or until light brown around.

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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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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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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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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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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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Who said cutters could have all the fun with cookies??? Karen Davie's line of cookie molds is perfect for your next cookie bake! Learn how easy it is to make.

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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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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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1. Refrigerate dough until it is slightly chilled and stiffer. 2. Dust your hands with flour, powdered sugar, or cocoa powder to prevent sticking. 3. Rinse your hands in cold water to cool your hands and prevent sticking. Wash your hands periodically between rolling cookies to prevent further stickiness.

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Instructions. Preheat oven to 400° F. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy (about 3 minutes). Beat in eggs, one at a time. Stir in vanilla. Gradually mix in flour and baking powder, just until combined. Place the heart silicone mold on a cookie sheet.