Cookie Craft by Janice Fryer

Author:Janice Fryer
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2007-07-14T16:00:00+00:00

We both made cookies the hard way, with lots of flour and no helpful tools, until, little by little, we discovered ways to make the rolling and cutting process easier. One of our favorites — and the only method we use now — is to roll out the dough between wax paper or parchment before it’s chilled. This method has many advantages: The rolled dough chills quickly for cutting, and you don’t need to use extra flour to prevent sticking in the rolling process (it won’t stick to the wax paper or parchment), so your dough doesn’t get dry. Your last roll-out and cutting of the dough is as good as your first, and you won’t waste even a smidge of dough.

Any smooth kitchen surface will do for rolling cookies — laminate or solid-surface countertops, marble, or wood.

HERE’S THE THING

ABOUT MAKING ROOM FOR ROLLED-OUT DOUGH

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