Make beautiful shortbread in this round unglazed ceramic dish with heart shaped wedges with eight different Celtic flowers. Of course there is a thistle and shamrock, as well as tulips, bluebells, primrose. lily of the valley and more. Makes eight wedges of delicious homemade shortbread - choose from the five flavors in the cookbook. Gift boxed with a small cookbook included and made in the USA. 9" round and 3/4 inch deep. Add this classic design to your collection of shortbread molds!
Lucy Ross Natkiel tells her story this way "It all started one day in 1982 during the Chinese New Year. As I walked down one of the little side streets in Boston's Chinatown, I noticed some remarkable cookies in one of the shop windows molded in the shape of Carp, Buddhas and lions that looked like Pekinese dogs. They were amazing. I had never seen anything like them, though I had been happily making and eating cookies ever since I could remember. What seemed new to me was, I learned, a very old art. The Chinese had been using carved wooden molds for centuries to form cookies for special occasions.
Later, I discovered that molded cookies have long been a part of European cookie baking tradition, too. Carved wooden molds have been used for hundreds of years in Austria, Germany and the Scandinavian countries to produce wonderful, intricate cookies. German Springerle with their delicate anise flavor are perhaps the most familiar to us. That day started me on an adventure that still surprises me with ever expanding possibilities, even after 20 years. I suppose I really shouldn't be surprised, though, since one thing always does lead to another. And after all, cookies should look as good as they taste."
Of course, shortbread is one fabulous cookie and the same tradition of using wooden molds to add a thistle design goes back centuries. So after making cookie molds, Lucy designed shortbread pans. Made in a pottery in rural Virginia, all Brown Bag shortbread pans build on her inspiration that day in Chinatown. Make beautiful shortbread with Brown Bag Designs!
Later, I discovered that molded cookies have long been a part of European cookie baking tradition, too. Carved wooden molds have been used for hundreds of years in Austria, Germany and the Scandinavian countries to produce wonderful, intricate cookies. German Springerle with their delicate anise flavor are perhaps the most familiar to us. That day started me on an adventure that still surprises me with ever expanding possibilities, even after 20 years. I suppose I really shouldn't be surprised, though, since one thing always does lead to another. And after all, cookies should look as good as they taste."
Of course, shortbread is one fabulous cookie and the same tradition of using wooden molds to add a thistle design goes back centuries. So after making cookie molds, Lucy designed shortbread pans. Made in a pottery in rural Virginia, all Brown Bag shortbread pans build on her inspiration that day in Chinatown. Make beautiful shortbread with Brown Bag Designs!
This is a non-food item. If you are ordering non-perishable products shipped within the 48 continental United States - you pay a flat rate of $17 for ground shipping up to $150 of merchandise. Delivery will be from 5 to 10 days from the time you place your order. All orders are shipped from our North Carolina warehouse.
Shipments to Alaska & Hawaii are sent by Priority Mail in flat rate boxes and will be charged at the actual USPS rate for smallest possible box or boxes for your order.
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Reviews
Write a reviewPretty Shortbread
Jan 10, 2017
I have been experimenting with shortbread cookies and have not been too happy with the way mine look. I fell in love with the pattern on this shortbread pan. Following the basic recipe, my first batch was delicious. I added 5 minutes to cooking time, because I was looking for the right color. On one piece, the pattern didn't show too well. Next time, I will make sure to FIRMLY press all the dough into the pan so the design works better. I am so happy to have purchased this.
Owner Response: Please don't press the dough in too firmly as it will stick to the pan and not come out cleanly!
Julie
