When do you use cookie cutters

Make sure all the cookies you cut are over the baking sheet. Peel back and remove the excess dough around your shapes, leaving them untouched. Place the excess dough back into a bowl to be rolled out again. Step 4. NOW refrigerate your cut raw cookies for at least 20 minutes. Pull them onto a baking sheet for easy transfer in and out of the fridge. Pre-heat your oven while you wait and cut more cookies on parchment paper. When thoroughly chilled remove and place on a baking sheet.

Place the baking sheet with the cookies and paper right into a hot oven to bake to perfection! Step 7. WAIT a couple minutes to let the cookies cool before removing them to cool completely. The cookies will simply slip right off the parchment paper. Seriously great that we have parchment paper! The instructions above have been corrected to reflect this.

The dough in this segment was very cold and you can see how stiff it is. Well, lesson learned. Every time I have a TV appearance I evaluate and see areas in which I can improve upon for the next time. I hope this little info will be super helpful this holiday baking season and for many seasons to come. Be sure to dip your cookie cutters in flour each time before pressing them into the dough to minimize sticking.

If you have cookie cutters with small nooks and crannies, use a chopstick to gently push out the dough that is getting stuck in the small spaces. If you do make a mistake and a piece breaks off, gently press it back together and put a drop of water on your finger to smooth out the seam. Chilling the dough for at least an hour before you roll it will make it less sticky and easier to manage.

This will help them keep their nice crisp edges and make your shapes more recognizable. Never put cookies on warm baking sheets, since the fat in the dough will melt and your cut-outs will start to spread. After you take your cookies out of the oven, let them rest on the baking sheets for a few minutes to firm up.

If you try to move them while they are hot they are likely to tear and bend. Do you frost cookies with an offset metal spatula or knife? Skip that and make things easier. Make two batches of icing: one thin and one thick. Be careful not to add too much flour to your surface or your cookies will become tough. How thick should I roll the dough? How do I keep the dough a uniform thickness? Look for rubber rolling pin rings that slip onto each side of the rolling pin.

They do the measuring for you. How do I prevent the rolling pin from sticking to the dough? Cover your dough with waxed paper when rolling to prevent it from sticking to the rolling pin. If you still experience problems, lightly flour the waxed paper. How do I prevent the cookie cutters from sticking to the dough? Dip your cookie cutters in flour with each cut. Work from the center of the rolled-out dough to the edges, cutting shapes close to one another to prevent extra scraps and extra rerolling.

If the cookie cutters get really sticky, wipe them off with a damp paper towel. Don't wash them in the middle of cutting out cookies unless dried dough begins to distort the cookie details. How do I get the clearest details in my cookie cutouts? In general, metal cookie cutters are sharper than plastic and will give you better results. Whichever type of cookie cutter you choose, flour it and then set it on the rolled-out dough and press straight down.