Cookie-Mold Cookies

Cookie-Mold Cookies

Ingredients:
3/4 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/4 cup molasses
1/2 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup coarsely chopped sliced almonds

Directions:
Beat brown sugar, butter, molasses, vanilla and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients except almonds. Stir in almonds. Cover and refrigerate about 2
hours or until firm.
Heat oven to 350º. Lightly grease cookie sheet. Flour wooden or ceramic
cookie mold(s). Tap mold to remove excess flour. Firmly press small
amounts of dough into mold, adding more dough until mold is full and
making sure dough is a uniform thickness across mold. Hold mold upright
and tap edge firmly several times on hard surface (such as a counter or
cutting board). If cookie does not come out, turn mold and tap another
edge until cookie comes out of mold. Place cookies on cookie sheet.
Bake 8 to 10 minutes for 2-inch cookies, 10 to 12 minutes for 5-inch
cookies, or until edges are light brown. (Time depends on thickness of
cookies; watch carefully.) Remove from cookie sheet to wire rack.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the