Cookie Jar Envy ? Button Sugar Cookies.

 

Okay. I admit it. I get cookie jar envy.

All these gorgeous cookies I see on other people's blogs make me seriously envious. I want to make cookies that look just like those. The only thing is, I'm not REALLY a cookie fan..... but they look so darn good.

The only cookies Oliver likes are the seriously chocolatey cookies I make. Those and the pistachio ones (never blogged those yet) are the only type we really like.

I must say though, after making and photographing these, I'm ENVIOUS of my OWN cookies ! Not that they are mine really..... I sent them to my mum. But they are so pretty I felt like cuddling them :-)

How sad is that.... !

I made the button cookies in our GREAT BIG BUTTONS silicone bakeware mold. This button style mould has proved extremely popular in the smaller size for making chocolate buttons and for cupcake toppers.

This mould is ideal for great big chocolate buttons, cookies, boiled sugar candies, beeswax, hand soaps etc.

Don't they look cute ?

I also made this EDIBLE gift tag from Belgian Chocolate. Yes - I can up with two different new mould designs to make edible gift tags. One mould makes large edible tags (like big luggage labels) and the other one makes two sizes of smaller edible gift tags suitable for smaller gifts or to put on top of cupcakes.

There are a range of different sentiments in each cavity, and some blank ones for icing / piping your own message.

I so WANT it. Why can't someone send this to me ? Doubt that will ever happen. Maybe I should make some more. Steve, roll over. I want to cuddle the cookie jar.... haha - maybe just a bit too far....

This is some resin pieces made in the same mould. I later turned these into hair slides, but they would make awesome zip pulls or mobile phone charms too.

  

The biggest button cookie is 2" / 50mm diameter and the smaller one is 1.3/8" / 35mm diameter.

The large tag is 4" / 100mm long. The smaller tags are 55mm and 35mm long. The mold even makes the hole in the tag for you to thread your ribbon!  I did a blog post recently about tempering chocolate which you may find helpful.

Here is the sugar cookie recipe I used :

225g salted butter

225g white granulated sugar
480g plain flour

1 large egg, plus a yolk

1/2 tsp baking powder

2tsp vanilla extract

Cream butter and sugar. Mix in egg and yolk. Add flour and baking powder, then bring together to a dough.

As you are baking this in a mould, there is no need to refrigerate the dough prior to baking (stops it spreading)  as when in the mould, it has nowhere to go !

Preheat the oven to 160deg C fan.

Pinch off pieces of the dough and press into the cavities. I baked the large ones first and the smaller ones separately. It you want to be exact, I used 18g for the large cells and 7g for the small cells. Actually, I found it  really quick to pre-weight loads of little pieces of dough and squish them in rather than trying to remove excess by overfilling.

Bake for approx 10 mins until just starting to colour. Remove from oven and tip out the cookies on to the baking tray. I then popped them back into the oven - approx 5 mins for the large ones and 3 mins for the small ones just to finish off the other side. Of course, you could bake the full time in the mould, I'm probably being over picky !

Go forth, bake cookies and be happy :-)