I tried to take pictures and will attach them if it works. I am no expert but so many people have asked questions about NFSC lately so I thought I would share how I do it and maybe some others will share their way and I can learn some hints/tips from them
I usually make several batches in one setting. The thing I hate the most is measuring out the flour. One day I figured out that a 3lb sour cream bowl I had held exactly 6 cups of flour so I use that now to measure my flour instead of actuallly scooping it out. I put the sour cream bowls in my sink to help with the mess and just pour the flour into the bowls to the first rim. Some people use a scale to get the exact weight - I don't have a scale and this method works great for me. (picture 1)
Then I go ahead and add my baking powder to these buckets (picture 2)
I take the butter out in the morning and let it sit on the cooktop or counter until it is at room temperature. (picture 3)
I follow the directions and make the dough in my mixer. (no picture of this)
I then put the dough into LARGE ziploc bags to store. I put it in the fridge if I know I will be using it soon or put int he freezer if I don't need it right away. (picture 4)
I sometimes use the dough right away or put it in the fridge to let the butter harder a little. Then I take it out of the fridge. I pull out a hand full of the dough and set it on my counter (granite countertops if it matters) (picture 5)
Then I place a large ziploc bag over the dough and roll it out. It will not stick to the ziploc bag or to my counter. (picture 6) I LOVE THIS STEP! No parchment paper, no flouring the countertop, nothing! I use the same ziploc bags over and over and store them in the freezer, even if ther eis nothing in them because this keeps them from growing bacteria, etc.
Then I cut my shapes (picture 7) I so happen to be making ice cream cone cookies today.
Then I place the cut outs on a corian cutting board. (picture 8 ) My husband works in the homebuilding industry and had his countertop guy make me lots of these.
I then place the cutting board in the freezer and wait about 15 minutes.
Then pop into the oven......
After they have cooled, I decorate them or put them into the freezer until I need them. I decorate with buttercream dream which is also a godsend because I do cakes too so I only have to make one type of icing. Then bag them and they are ready to go
Hope that may have helped some of you. If you take nothing else away from this post, I hope you at least try to roll out with the ziploc - You will be shocked how well it works!
Thank you for the tips
Thank you for this info! That was a great help. I do have a question though, do you use the corian cutting boards in the oven or do you transfer the cookies to a cookie sheet before you bake? That's funny, I have corian counters, but not a cutting board...oh well. I was just curious.
Thanks for the tips, I'll have to try the zip-loc bag.