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Shortbread Pans from Brown Bag and Emerson Creek Pottery

Shortbread Pans
from Brown Bag Designs ®

This shortbread cookie mold is the secret to making incredible traditional decorated shortbread.

Brown Bag Designs ® is famous for creating beautiful ceramic shortbread pans that make shortbread cookies that look as good as they taste. They are classics. The pans are made from high-fired non-toxic stoneware, handcrafted here in Virginia.

Making shortbread in a shortbread press is simple and fun and results in scrumptious cookies that will be stars, whether at the tea table or for dessert. Choose from 8 classic designs.

All shortbread pans come in a beautiful gift box and with complete directions and 6 delicious recipes. All pans are oven-proof, microwave and dishwasher safe, and are 100% lead free.

British Isles Shortbread Pan

Thistles Shortbread Pan

Teatime Shortbread Pan

Celtic Knotwork Shortbread Pan

Snowflake Shortbread Pan

Meadow Flowers Shortbread Pan

Carousel Shortbread Pan

American Butter Art Shortbread Pan

Special Notes About Making Shortbread With Brown Bag ® Shortbread Pans

  • Bake your shortbread in the top 1/3 of your oven for best results.
  • Many shortbread cookie recipes tell you to take your shortbread out of the oven before it begins to turn golden-brown. This is not the case with Brown Bag shortbread pans. Before releasing your cookies from the shortbread mold, be sure the top of the shortbread has turned a light, toasty brown.
  • Let the cookies cool for 10 minutes before releasing them from the shortbread pan.
  • Hold the pan about 2" above a wooden or plastic cutting board and simply drop it! This will release the shortbread from the mold.
  • Using a thin, sharp knife, slice the warm shortbread into serving pieces as soon as you remove it from the pan.
  • Let shortbread pans cool before washing up in the sink or dishwasher.
  • All shortbread pans are lead-free and made in the USA.

Traditional Scottish Shortbread Recipe

Authentic Scottish Shortbread is made of just 3 ingredients: butter, sugar and flour. It gets its name Shortbread because shortening is the crucial factor in this rich, buttery cookie. Over the years, creative bakers have dreamed up recipes for all kinds of new takes on traditional shortbread - chocolate, with nuts, with fancy flavorings like rosewater or lavender blossoms, with chocolate chips or savory anise seeds. You can't really go wrong with adding special touches to the basic recipe, but first it's important to make sure you've got that basic recipe down! Follow these steps for making perfect, authentic Scottish shortbread cookies:

Ingredients:

1 cup all purpose flour
1/2 cup room temperature butter
1/3 cup powdered sugar

Cream the butter in a bowl, using the back of a large spoon or frosting knife. When it is soft, creamy and light, it is properly creamed. Dust the powdered sugar into the bowl as you continue to make the creaming motion with your utensil. Once it is gently worked in, add the flour, mixing in with a few good whisks of your utensil. It is also fine to mix the dough in a mixer. Turn the mixture out onto a bread board and knead it gently with your hands until the 3 ingredients become a uniform, soft texture. Form into a ball.

Spray your mold lightly with a non-stick vegetable oil spray and set the ball of shortbread dough in the middle of it. Working from the center of the dough outward, press the shortbread out so that it completely and evenly fills the shortbread mould. Prick the surface of the cookie dough all over with a fork. Don't skip the pricking step as it is key to the texture of the finished shortbread.

Place the shortbread pan in an oven set to 325 degrees for 30-35 minutes or until lightly browned on top. Remember that few ovens are alike, so checking for the toasty brown color on top is your surest method of knowing that to your shortbread is done. Remove from oven and let cool for 10 minutes.

Finally, turn your shortbread pan upside down over a cutting board, holding it about 2 inches above the surface. Then, let it drop! This will jar the cookies out of the mold. Lift up the pan and slice up the shortbread with a thin, sharp knife while the cookies are still warm Serve the cookies design-side-up!

Scotch Shortbread cookies can be enjoyed warm or cold. They will keep well well in a lidded tin for at least a week, but we'll be surprised if they last that long!

Did you know that Scottish shortbread recipes date back to the Middle Ages? Small wheaten and oaten cakes were eaten by the populace as a part of daily life, but the richer shortbread, with its luxurious addition of butter and sweetener, were reserved for very special occasions such as weddings and holidays. Lucky for us, in modern times, we can enjoy shortbread just about any day of the week. Few cookies are easier to make or more gratefully accepted! With these handcrafted Brown Bag ® shortbread pans, you will be serving up a traditional treat that turns out perfectly beautiful every time.

Brown Bag ® is a registered trademark of Hill Design, Inc. All Brown Bag ® cookie molds are protected by design copyrights owned by Hill Design, Inc. All rights reserved.