Baking is a tradition in many households, and goodies include cakes, pies, and cookies. Cookies are a tradition passed down through the ages. In medieval Europe, small spiced cookies were exchanged as treats, and people still bake and share gingerbread cookies today.
Cut cookies are especially prominent during the holiday season, with some families having favorite cookie cutter shapes and dough recipes. Certain techniques can make baking sessions easier and help to ensure consistent results any time of year.
Working on a lightly floured, cool surface, such as a cutting board or stone counter top is recommended. Never work on a warm surface, which can cause dough to spread and stick.
The dough can be rolled out between two sheets of baking or parchment paper to prevent it from sticking. Betty Crocker recommends a thickness of about 1/8 inch, unless noted in the recipe. The parchment paper also enables rolled-out dough to be easily transferred to a refrigerator or elsewhere.
When rolling out dough, portioning the dough into a few smaller amounts allows it to roll out more easily. This will also help it to chill more readily.
Cookies cut most easily when the dough is chilled. The dough should be refrigerated for as long as possible, ideally an hour or more - even overnight. The more chilled, the firmer the dough will be.
Rubber rolling pin rings that slip onto each side of the rolling pin can help ensure that the dough is being rolled out to a uniform thickness.
Cookie cutters should be dipped in flour with each cut. It is a good idea to work from the center and move out to the edges when cutting out designs. When cutting, it is a good idea to maximize space and avoid scraps and rerolling.
Some expert bakers say that metal cookie cutters cut cleaner than plastic ones. Whichever cutter is used, the cookie should be cut by pressing straight down. The cookie cutter should not be twisted or jiggled when being used. Doughs with a high butter content can help, as the extra grease helps separate the dough from the cutters.
If cut cookies have gotten warmer, placing them in the freezer for a few minutes will help them firm up again before baking. This will help to ensure the cookies will not spread or become misshapen while baking.
Extra steps may seem like they will take a lot of time. However, the extra effort and attention to detail may help produce better results.
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