OK...my much better half tells me that if is that type of mold(never mind, Jim!)then to make a firm cookie dough, un-mold the press, remove and place on parchement paper on a cookie sheet. If the dough is firm enough, it should hold through cooking and you will have walnut shaped cookies. Unless there is too much sugar. If that is the case, the sugar will melt, and you will have a regular cookie(blob)! Karen, the bit for Jim C. was for a smart remark that he made about mold to me as we have been going back and forth to each other like this for at least a half dozen years! :-) Marie also said that you will have to play around with a cookie dough, that will hold it's shape(when it gets mouldy, James)(note the different spelling). About Splenda...if you spin it in the blender it will turn into a fine grind, like confectioners sugar! Am I a fount of knowledge, or what? That's wha hoppen when ya live as long as me! Cheers, Doug on Vancouver Island, right Jim? Karen Elizabeth Stober wrote: > Hi > > Yes, it is a double mold that folds over to form the walnut shape. I > use Splenda most of the time except for Royal Icing which must have a > fine grind of Confectioner's Sugar. And Splenda doesn't desolve like CS > either. > > Karen > >