Ceramic Mold Cookies

Recipe View 3 mins In a mixing bowl, thoroughly cream the softened butter by hand until smooth and pliable. (3 minutes)

Recipe View 5 mins Gradually add the granulated sugar to the creamed butter, mixing until light and fluffy. This incorporates air and creates a tender crumb. (5 minutes)

Recipe View 2 mins Beat in the egg, followed by the milk, until well combined. The mixture should be smooth and emulsified. (2 minutes)

Recipe View 1 mins In a separate bowl, whisk together the flour, salt, and ground nutmeg. This ensures even distribution of the spices. (1 minute)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. (3 minutes)

Recipe View 30 mins Knead the dough lightly for just a minute to bring it together. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator until firm. (at least 30 minutes, or up to 2 hours)

Recipe View 5 mins Preheat oven to 350 degrees F (180 degrees C). Lightly oil your ceramic mold and blot with a paper towel to remove excess oil. Lightly flour the mold, tapping out any excess. Re-flour the mold before each cookie, but do not re-oil.

Recipe View 2 mins Press a piece of the chilled dough firmly and evenly into the prepared mold. Use a sharp knife or spatula to trim the back of the cookie so it's flush with the mold.

Recipe View 1 mins Gently tap the mold against a work surface to release the cookie. Place the cookie on a baking sheet lined with parchment paper.

Recipe View 10 mins Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. (10-12 minutes)

Recipe View 5 mins Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.