Cookie Craft: From Baking to Luster Dust, Designs and Techniques for Creative Cookie Occasions by Valerie Peterson & Janice Fryer

Author:Valerie Peterson & Janice Fryer [Peterson, Valerie]
Language: eng
Format: azw3
Publisher: Storey Publishing, LLC
Published: 2015-03-31T16:00:00+00:00

Trimming excess dough

Transferring dough to prepared baking sheets

If the dough is too sticky to allow you to move the cookies without stretching or tearing them, slide the dough — still on the wax paper — onto a cookie sheet and put it back in the refrigerator for a few minutes until the dough is firm, and then continue.

When you’ve cut as many cookies as possible from your first rolled piece, gather the dough scraps into a ball and roll it again, using the same rolling method. Continue to cut cookies and reroll the dough until you’ve used all the dough, chilling the rolled dough whenever it becomes too sticky to work with.

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