Carrieann McLeod oh yay yay yay!!!! Don’t you love the internet??!!! I’m so glad it helped and thank you for taking the time to let me know - so sweet and kind!!! Enjoy!!
I used my shortbread pan for the first time today. I have the same one as the one in your video. My first batch was tasty but falling apart, so we had to eat it (awww). I found your video and I followed your instructions and my second batch was just as nice as yours. Thanks!
Great recipe, perfect size for the shortbread mold, however, I'm in Canada and our flour is the finer Durham wheat, so it's too sticky to not knead with a little bit of extra flour dusting the counter top. Thanks for the quick and simple instructions!
Will beordering a brown bag shortbread pan on fri, and was happy to run across your video, but am getting a square pan. Will amounts of your recipe be same? Don' think recipe book will come with one am getting from eBay site. Looking forward to trying it ou!
Delma Plain oh fun!!! Well the first time you make it you can see but if not enough you can make another 1/2 batch to fill mould and if too much, simply pat out the remainder and cut into fingers or squares and bake on a cookie sheet! Yum yum!! The pans are so pretty but you can make shortbread without one of course. Oh I can’t wait to make some in December!!!
I got a Christmas brown bag pan, the design is Christmas trees and reindeer, and makes 16 pieces. Used your recipe, but my pan is a bit larger than the shortbread pan you used. Should I double recipe? It was rather thin when I patted into pan, so it got too brown in oven!
Usually there is a recipe included with the pan. If you don’t have that, and can’t find it online, sure, I would make two batches (apparently one should not simply double the recipe, I can’t remember why) and then fill your pan. Then if that’s too much, just make a nice block with any leftover and cut into fingers! Yum! Your pan sounds BEAUTIFUL!!!!
Thank you. I should have replied sooner, but I have depression/ anxiety, and had a episode where I felt like I was dropping into a dark hole, and had to get meds adjusted. Then there was string bad luck in family that made things worse, so sorry again and thanks for advice.
I recently bought some cookie mold. I need to clean them, well wash them before I use them today. What's a best method to wash them and use them on the same day?
Oh that's surprising! With the fat content in shortbread they shouldn't really stick. The instructions say to spray very lightly with a nonstick vegetable oil spray. press into mold and prick entire surface with fork. After baking let shortbread cool for 10 minutes before loosening the edges with a knife and turning it out onto a wooden cutting board. If the shortbread does not come right out tap one edge of the pan carefully. Hope that helps!
I made my 1st batch but it stuck to the pan and came out in pieces. I sprayed the pan but didn’t wipe it out after spraying, is that where I went wrong? Why didn’t it pop out of the pan like yours? Please help and thanks!
I’m sorry you had difficulty. With the fat content in shortbread they shouldn't really stick. The instructions say to spray very lightly with a nonstick vegetable oil spray. press into mold and prick entire surface with fork. After baking let shortbread cool for 10 minutes before loosening the edges with a knife and turning it out onto a wooden cutting board. If the shortbread does not come right out tap one edge of the pan carefully. Hope that helps!
Canadiana71 I prefer to use unsalted butter for baking, and the best quality butter I can find since it’s the main ingredient! You want the best flavour! If I don’t have any I use salted :) It’s all good!
@@1031Fannie oh that’s AMAZING to read and the first message I read today! You made my morning bright! I’m so happy it turned out and you enjoyed it . Thank you!
I just picked up the identical mold at a thrift store. Then I found an archived copy of the instruction booklet online. The instructions say not to bake your cookies in the mold. They say to mold the batter, then turn it out of the mold, and onto a sheet for cooking. But, I see you cook your shortbread in the mold. Hmmmmm! www.brownbagcookiemolds.com/wp-content/uploads/2016/04/recipe.pdf
Oh, that's interesting. I have always baked right in the mold with no problems. I would think it would be tricky to remove the cookies without wrecking the pretty impression but if it works, no problem! If I make quick shortbread 'fingers' I just cut them with a knife and bake on a cookie sheet
@@dailycharmaddict I found three shortbread cookie recipes online that are from the Brown Bag Shortbread Cookie recipe book. The instructions for them have them being baked in the mold. So, I guess different rules for different cookies. Interesting!
@@CatherineDStapleton it is! Yes, I'm pretty sure I would have followed whatever it told me to do in the recipe - I'm not much of a rebel when it comes to directions and 'manuals'! lol!
@@dailycharmaddict We made some Shortbread Cookies using this recipe: prairiecalifornian.com/classic-shortbread-cookies/ It makes a double batch. That was perfect, as I'd actually found two moulds at the thrift store this past week. The other one is a square Brown Bag one with flowers and fruit. To answer the question of whether it takes more batter ... the answer is no, they hold the same amount.
@@joyceward5477 do you even know the difference between granulated sugar and powdered sugar?? LOL one is simply ground finer, and sometimes a tiny bit of cornstarch is added to the powered (icing) sugar to prevent clumping. So, yes, this is shortbread using a finer ground sugar which actually allows you to incorporate the sugar better. You can make you granulated sugar into powdered sugar by simply putting it into your blender and making it a fine dust. So---the blender is your issue, not the recipe. Vanilla is added for flavour, can be left out. Adding it doesn't make it suddenly NOT short bread.
@@blarney123456 I do know the difference. I am a shortbread purist. The only "real" shortbread is my Scottish mother's recipe. Of course, its all wonderful, but......there is the original and variations on a theme. I love the simple basics.
![[UNCUT] ฝันรักห้วงนิทรา | EP.8 (4/4)](http://i.ytimg.com/vi/RDYJYiDwsj0/mqdefault.jpg)
I have been looking for a long time for instructions on how to use the mold I have (exact same design as yours) and now I know. Thank you so much!
Carrieann McLeod oh yay yay yay!!!! Don’t you love the internet??!!! I’m so glad it helped and thank you for taking the time to let me know - so sweet and kind!!! Enjoy!!
this is fabulous! came out perfect the first time and i've never made shortbread before, thank you for posting!
just made this and it turned out perfectly! Tender and rich!
Thank you!
This is the best shortbread recipe I've ever had!
😊 THATS so nice!!
I have the same pan! Haven’t made it in years, but going to try it today. Thx for answering my questions. Merry Christmas .
You're very welcome!! Yummy! Merry Christmas right back to you!! 🙂
heck if i make this im not packing it up :P this seems wonderful, thank you angie
I'm going to usher in the New Year by making this, tomorrow morning. Happy New Year! 🥳🎈🎉🧨
That’s a tasty way to do it! Happy new year!
I used my shortbread pan for the first time today. I have the same one as the one in your video. My first batch was tasty but falling apart, so we had to eat it (awww). I found your video and I followed your instructions and my second batch was just as nice as yours. Thanks!
so glad it turned out nicely! either way, so yummy! I adore shortbread and these pans just make it extra special! Thanks for commenting!!!
Looks great, I'll attempt.
Made your shortbread today, and came out perfect 1st time. Thanks!!
Delma Plain oh that’s so nice to hear!!! Yummy! Thanks for letting me know
I would always use salted butter in this recipe.
Made it and love it!!!
Ooooo that’s wonderful!!!
Great recipe, perfect size for the shortbread mold, however, I'm in Canada and our flour is the finer Durham wheat, so it's too sticky to not knead with a little bit of extra flour dusting the counter top. Thanks for the quick and simple instructions!
blarney123456 I’m Canadian too. I just used regular flour. Whatever works is awesome! So delicious!
Love this recipe Angie! It's a fav! How has your Dec. been so far? Is your tree up and house decorated? tfs...
~Christina
I have the same pan so i thought this was the best recipe to use:)
Well, at least to start! See how you like it! I love it! Thanks for watching!!
@a1angiem wouldnt it be ok if you grind the sugar in a clean coffee grinder??
thank you
How many people does this feed? So if I need double like 2 pices for each person do i double the ingredients?
Thnks,
Zoe
great recipe! came out wonderful...YES THIS IS SHORTBREAD!!!
UnStAbLe CrEaTuRe no it is not! Certainly not Scottish shortbread which is where the real stuff comes from.
Yummy
Hi Angie,
When this is cooled completely, will it be (should it be) crunchy? (Like the store bought stuff?)
Thanks!
Jim
Using hands with rings on is just getting me :P
Oh, I know!!! 🤣 I'm sorry! At least it wasn't meatloaf!!! (And was just for me so it was ok)! Thanks for watching and I'm sorry I bugged ya!❤️😘
Is shortbread the same as butter cookies?
Will beordering a brown bag shortbread pan on fri, and was happy to run across your video, but am getting a square pan. Will amounts of your recipe be same? Don' think recipe book will come with one am getting from eBay site. Looking forward to trying it ou!
Delma Plain oh fun!!! Well the first time you make it you can see but if not enough you can make another 1/2 batch to fill mould and if too much, simply pat out the remainder and cut into fingers or squares and bake on a cookie sheet! Yum yum!! The pans are so pretty but you can make shortbread without one of course. Oh I can’t wait to make some in December!!!
Do you sprinkle any granular sugar on top of these whilst there still warm
I don't (because I prefer it without the texture of sugar) but you certainly can! Thanks for watching... :)
I got a Christmas brown bag pan, the design is Christmas trees and reindeer, and makes 16 pieces. Used your recipe, but my pan is a bit larger than the shortbread pan you used. Should I double recipe? It was rather thin when I patted into pan, so it got too brown in oven!
Usually there is a recipe included with the pan. If you don’t have that, and can’t find it online, sure, I would make two batches (apparently one should not simply double the recipe, I can’t remember why) and then fill your pan. Then if that’s too much, just make a nice block with any leftover and cut into fingers! Yum! Your pan sounds BEAUTIFUL!!!!
Thank you. I should have replied sooner, but I have depression/ anxiety, and had a episode where I felt like I was dropping into a dark hole, and had to get meds adjusted. Then there was string bad luck in family that made things worse, so sorry again and thanks for advice.
I recently bought some cookie mold. I need to clean them, well wash them before I use them today. What's a best method to wash them and use them on the same day?
There are no special instructions. Wash with warm water and dry!
@@dailycharmaddict thank you so much ☺
My mold still sticks and have to do some patch work when I lift the mold. Any suggestions? I've sprayed but still sticks.
Oh that's surprising! With the fat content in shortbread they shouldn't really stick. The instructions say to spray very lightly with a nonstick vegetable oil spray. press into mold and prick entire surface with fork. After baking let shortbread cool for 10 minutes before loosening the edges with a knife and turning it out onto a wooden cutting board. If the shortbread does not come right out tap one edge of the pan carefully. Hope that helps!
I made my 1st batch but it stuck to the pan and came out in pieces. I sprayed the pan but didn’t wipe it out after spraying, is that where I went wrong? Why didn’t it pop out of the pan like yours? Please help and thanks!
I’m sorry you had difficulty. With the fat content in shortbread they shouldn't really stick. The instructions say to spray very lightly with a nonstick vegetable oil spray. press into mold and prick entire surface with fork. After baking let shortbread cool for 10 minutes before loosening the edges with a knife and turning it out onto a wooden cutting board. If the shortbread does not come right out tap one edge of the pan carefully. Hope that helps!
I use potato flour.
Do you use unsalted or salted butter?
Canadiana71 I prefer to use unsalted butter for baking, and the best quality butter I can find since it’s the main ingredient! You want the best flavour! If I don’t have any I use salted :) It’s all good!
And fruit sugar.
Hello, I have all the ingredients. I’m gonna try it. Then I’ll let you know how I did. Thank you😊
That’s fantastic! I hope you love it 😊
@@dailycharmaddict Hey there, I did it. It came out perfect. Thank you so much🙏🏽
@@1031Fannie oh that’s AMAZING to read and the first message I read today! You made my morning bright! I’m so happy it turned out and you enjoyed it . Thank you!
@@dailycharmaddict you’re very welcome ☺️
I just picked up the identical mold at a thrift store. Then I found an archived copy of the instruction booklet online. The instructions say not to bake your cookies in the mold. They say to mold the batter, then turn it out of the mold, and onto a sheet for cooking. But, I see you cook your shortbread in the mold. Hmmmmm!
www.brownbagcookiemolds.com/wp-content/uploads/2016/04/recipe.pdf
Oh, that's interesting. I have always baked right in the mold with no problems. I would think it would be tricky to remove the cookies without wrecking the pretty impression but if it works, no problem! If I make quick shortbread 'fingers' I just cut them with a knife and bake on a cookie sheet
@@dailycharmaddict I found three shortbread cookie recipes online that are from the Brown Bag Shortbread Cookie recipe book. The instructions for them have them being baked in the mold. So, I guess different rules for different cookies. Interesting!
@@CatherineDStapleton it is! Yes, I'm pretty sure I would have followed whatever it told me to do in the recipe - I'm not much of a rebel when it comes to directions and 'manuals'! lol!
@@dailycharmaddict We made some Shortbread Cookies using this recipe:
prairiecalifornian.com/classic-shortbread-cookies/
It makes a double batch. That was perfect, as I'd actually found two moulds at the thrift store this past week. The other one is a square Brown Bag one with flowers and fruit.
To answer the question of whether it takes more batter ... the answer is no, they hold the same amount.
"Classic" shortbread does not include the use of confectioners/icing sugar and they don't cream the butter.
Oh well. Tastes good anyway
Sorry, but this is NOT classic shortbread. Certainly not Scottish shortbread. The recipe and method are nothing like it. 😖
Traditional Scottish Shortbread does not use vanilla or powdered sugar. 3 ingredients only---flour, butter, sugar.
@@joyceward5477 do you even know the difference between granulated sugar and powdered sugar?? LOL one is simply ground finer, and sometimes a tiny bit of cornstarch is added to the powered (icing) sugar to prevent clumping. So, yes, this is shortbread using a finer ground sugar which actually allows you to incorporate the sugar better. You can make you granulated sugar into powdered sugar by simply putting it into your blender and making it a fine dust. So---the blender is your issue, not the recipe. Vanilla is added for flavour, can be left out. Adding it doesn't make it suddenly NOT short bread.
@@blarney123456 I do know the difference. I am a shortbread purist. The only "real" shortbread is my Scottish mother's recipe. Of course, its all wonderful, but......there is the original and variations on a theme. I love the simple basics.