Hartstone and other stoneware cookie molds

Just commenting that this is an incredibly valuable thread - the recipe given works very well with Hartstone ceramic cookie molds and OMG the Anne Watson book recommendation... Could start a big molded cookie obsession.

I memorized the Hartstone Scottish Shortbread recipe. It’s
1 1/2 C. AP flour
3/4 C. Powdered sugar
1/4 t. Salt
1 C. Butter

I process this in a food processor. Spray the mold with baking spray or brush with melted butter. (I sprinkle with ultra-fine Bakers sugar), then press shortbread into the mold ( sprinkle again and bake for 40-45 minutes at 325. Unmold while hot or very warm

I appreciate the effort and will start enjoying it! THANK YOU!!

Something went wrong as I don't think the actual recipe posted. I'll try again.

See if this works

I have been making these for over 40 years using the Hartstone mold. I have tried making without the mold, taking it out of the mold and baking it that way and have found using the mold is the absolute best way. I have also tried several different recipes and the one in the box is the best one. I make about 8-10 a year at Christmas and a couple for special occasions during the rest of the year and all come out great. Use regular flour, powdered sugar and salted butter and you'll win. Mix it, knead it to putty, don't chill it and put it into the mold. A bit messy, but fun. Bake it at325 for about 45 minutes,cool it,break it loose by inserting the point of a paring knife in several places around the edge and invert it a pretty plate. DON'T MESS WITH THE RECIPE. I don't like the chocolate recipe as it usually sticks.

For cookie molds, use half liquid sugar and half granulated. Liquid in the form of honey, Karo syrup, molasses, etc. Chill the dough until firm and then roll into the mold. Use a paring knife to remove from mold and chill for a few minutes before baking. It will keep the mold shape and shouldn't rise too much. I bought a cookbook on Amazon by Anne Watson that gives you a lot of tips and recipes for use on ceramic/springerle molds.

Some recipes for stoneware molds (including for Hartstone) recommend using the mold to shape pieces of the dough, dusting with flour to repeat until all is shaped, then baking the shortbreads on a cookie sheet.
Maybe worth a try.

Hello Jennifer W.,

I have never used a mold like this for cookies, so I'm sorry I don't have direct experience. But what I do know from using molds in general is that the recipes have to make perfect sense for the vessel its baked in. Shortbread can be tricky in its simplicity! You don't want soft flour or flour softeners (cornstarch, rice flour etc.) in molded shortbread, because, as you noted, it is too tender. Also you can use the very highest quality of butter, but your flour has to be a good match. I might use a ratio that errs on a higher amount of flour for my first few tests with these molds, to ensure the shortbread unfolds & keeps its shape.

I understand what you mean by "seasoning" the mold with constant use, but they should work now, if the ratios in your mixture make a dough that would hold shape, regardless of mold. Like a sugar cookie high in flour will hold its cookie cutter shape.

I hope this helps, even a little! Good for you for trying something old school and different!