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I am so sorry but I do not have the time to answer all emails asking for recipes because you lost yours. Below are the recipes
that came with your mold, tiles or shortbread pan.
These are some wonderful recipes from Lucy Natkiel herself, for Cookies and Shortbread. She has an amazing knack of turning
any Cookie into a work of art (almost too good to eat, but not quite!) Enjoy and if you have any questions please email!
I will get back to you when I can.
COOKIE TILE RECIPES - For use with Brown Bag Cookie Tiles
Very lightly oil the side of the cookie tiles that have the recessed images. Wipe away as much oil as possible with a paper
towel. Dust with flour, then tap the tiles to remove excess. You will need to re-flour the Tiles each time you press a cookie,
but not re-oil them.
Make a batch of dough and chill for 10-15 minutes. Roll it into little logs 3" long and about 3/4" in diameter.
Place 4" apart on an ungreased baking sheet. Evenly press a prepared Tile onto each piece of dough. Extra dough will
squeeze out from under the Tile. Leaving the Tile in place, cut away the extra dough, pressing straight down with a small
sharp knife along the straight edges, and gently cutting around the curved top. Lift off the tile.
Bake the cookies at 350 untill nicely browned - start checking after 10 minutes.
Wash your Cookie Tiles in the dishwasher or in a pan of hot, sudsy water, using a vegetable brush to remove any dough.
Dry the Tiles before returning them to their caddy.
Sugar/Chocolate Cookies
1/2 cup butter - softened
3/4 cup suger
1 egg (medium or large)
1 tbs. milk or cream
1/4 tsp salt
1 tsp vanilla extract
2 cups flour (scoop from bag then level)
Thoroughly cream butter and sugar by hand or with a mixer at slowest speed. Beat in egg, milk or cream and vanilla.
In a separate bowl, mix flour and salt and add to butter mixture. Knead for a minute. Form and bake the cookies as directed
in the Stamping Instructions. FOR CHOCOLATE COOKIES - Add 1/3 cup unsweetened cocoa to the sugar.
Yields 12-14 cookies
Ice Cream Sandwiches
Make a batch of cookies using your Cookie Tiles. If you want the front and back of your ice cream sandwiches to be the same,
be sure to bake an even number of each design.
Place Ice Cream in the refrigerator to soften for about half an hour. It must not be allowed to get mushy, though it
still neeeds to be soft enough to spread. Spread a 3/8 layer of ice cream on the back of a cookie. Top with another cookie
and gently press down so the top cookie sticks to the Ice Cream. Wrap each sandwich in waxed paper and return to the freezer
for at least two hours. Voila!
Gingered Lemon Cookies
1/2 cup butter
1/2 cup packed brown sugar
1 egg (medium or large)
1 tbsp lemon zest, grated fine
1 tbsp lemon juice
1/4 tsp salt
1 tsp powdered sugar
2 cups flour (scoop from bag, then level)
Thoroughly cream butter and sugar by hand or with a mixer at the slowest speed. Beat in egg, lemon zest and juice. Mix
dry ingredients together in a separate bowl, then add to the butter mixture. Knead for a minute . Form and bake the cookies
as directed in the Stamping Instructions.
Yields 12-14 cookies
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