| Cliff Hartle |
I have acquired two cast iron cookie molds.
These molds are cast iron and I assume that the cookie is to be baked in the
pan.
What kind of cookie dough should I use in these molds?
All the websites seem to point to molding the cookie in the mold and then
popping it out on to a cookie sheet and then baking.
thanks
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| Eric Jorgensen |
On Sat, 17 Dec 2005 02:53:46 GMT
"Cliff Hartle" <cliff_hartle@verizon.net> wrote:
> I have acquired two cast iron cookie molds.
>
> These molds are cast iron and I assume that the cookie is to be baked in
> the pan.
>
> What kind of cookie dough should I use in these molds?
> All the websites seem to point to molding the cookie in the mold and then
> popping it out on to a cookie sheet and then baking.
I'm starting to wonder if there's any historical record of people
seriously using molds to make a batch of cookies.
Unless they forced teams of peasants to do it for them or something.
My mother had some ceramic cookie molds, and, well, i'm convinced that
they were intended to be fashionable kitchen decorating accessories.
Oh you can get recipes and instructions for making cookies with them,
and we tried it, but the dough was difficult to remove from the molds, and
damaged more often than not in the process, and on the whole the experience
was unrewarding and was not repeated.
But since your molds are cast iron - are you sure they're cookie molds?
Cast iron molds for quickbreads and muffins (and skivers, etc) were quite
common at one time, and there's hardly a Griswold collector alive who
doesn't have the #273 Crispy Corn Stick pan. I've sure got mine.
Pretty sure I've seen a transcription of the recipe from the catalog
somewhere on the web . . .
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| Wendy |
I have not worked with cast iron molds. But I've used the clay kind and
they have similar directions. I have both baked the mold in the oven and/or
taken the dough out of the mold and baked on cookie sheet. Both work. I've
used my recipe for shortbread cookies. Wendy
----- Original Message -----
From: "Cliff Hartle" <cliff_hartle@verizon.net>
Newsgroups: rec.food.baking
To: <rec.food.baking@mail.otherwhen.com>
Sent: Friday, December 16, 2005 9:53 PM
Subject: cast iron cookie molds
> I have acquired two cast iron cookie molds.
>
> These molds are cast iron and I assume that the cookie is to be baked in
the
> pan.
>
> What kind of cookie dough should I use in these molds?
>
> All the websites seem to point to molding the cookie in the mold and then
> popping it out on to a cookie sheet and then baking.
>
> thanks
>
>
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12/13/2005
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>
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| mom_of_laddie@yahoo.com |
Cliff Hartle wrote:
> I have acquired two cast iron cookie molds.
>
I have some cookie irons. They can be used to make pizzelle or krumkake
cookies. The cookies are very thin and frequently are formed into cone
or tube shapes while still warm. After they have cooled, they are firm
and hold their shape. Then, just before serving, sometimes they are
filled. Also, there are goro irons and another (that I have forgotten
the name of) which makes cookies that look like thin waffles.
Do any of these sound like those you have?
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| Cliff Hartle |
They are more like this.
http://images.amazon.com/images/P/B...SCLZZZZZZZ_.jpg
<mom_of_laddie@yahoo.com> wrote in message
news:1134915367.896480.233960@g47g2000cwa.googlegroups.com...
>
> Cliff Hartle wrote:
>> I have acquired two cast iron cookie molds.
>>
> I have some cookie irons. They can be used to make pizzelle or krumkake
> cookies. The cookies are very thin and frequently are formed into cone
> or tube shapes while still warm. After they have cooled, they are firm
> and hold their shape. Then, just before serving, sometimes they are
> filled. Also, there are goro irons and another (that I have forgotten
> the name of) which makes cookies that look like thin waffles.
>
> Do any of these sound like those you have?
>
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