I have been using this pan for a few years and make 2 pans with 1 pound of butter. Which recipe is this? Does it make 4 pans from 1 pound of butter and how long is the baking time and at what temperature? I always use baker's joy in my pan. I give it 5 min to cool on a rack, put a wide enough cutting board on the top, flip it over (while wearing oven mitts) and lay the board on the counter. Then I give it a few taps and the whole cookie drops out. I use a long carving knife to cut it immediately and slide the cookies onto a cooling rack. The cooling rack sits on a baker's half sheet which helps collect the crumbs. I use my grandmother's shortbread recipe. Do you think it would work with gingerbread or speculas spice cookies and do you have any suggestions?

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