1. For each mold, remove 1/4 pound (1 stick) of butter from the refrigerator to soften for 20 - 30 minutes. At the same time, place clean, dry cookie molds in the freezer to chill.
2. Remove the molds from the freezer and press butter in the mold using the heel of your hand or the back of a large metal spoon. Return the filled mold to the refrigerator for 20 - 30 minutes to chill.
3. To remove molded butter, carefully run a small knife around the inside edge of the mold and use the tip of the knife to pry one edge of the formed butter away from the mold. Tip out onto a small serving plate.