LOL! I am at work.....and I just blurted out laughing, this caught me so off guard while I was reading! The thing is I'm a very quiet person and the looks I just got.......the strutting with the dish towel is my fav! Thank you so much for making my thursday morning at work not so blah!!!

AHi everyone. I have a question...I made cookie dough yesterday and following the instructions on the recipie, I left it in the fridge overnight...now the dough is like a rock...im going to let it come to room temperature., but then do I chill it for half hour before rolling?! Or do I roll n cut and then chill?! So confuzzled...never made cookies before...thanks in advance

Is it sugar cookie dough?  If it is, cut off chunks with a sharp knife and roll it out in smaller batches. I actually leave mine in the refrigerator while I'm rolling out other sections. It helps the cookies keep their shape when you bake them and easier for cut outs.

AYes hun. Thank you

A

I can't take the credit for this...but I learned the best thing to do is roll out your dough right after you make it!! I took about a handful of dough put it in between two sheets of parchment paper and rolled it to about a quarter inch thick and then put it in the fridge. I did this with the whole batch and by the time I was done rolling it all out the first sheet was ready to pull out cut and bake! Works perfect!

I'm not sure whether this is an original idea, but I started doing it recently and I find it very useful. I roll my dough on one those silicone baking mats with a piece of plastic wrap on top, and freeze it for 10-15 minutes before cutting out the cookies.  The partially frozen dough gives a nice clean cut-out and holds its shape well.  I roll out a second sheet while the first is chilling, and just keep rotating them.

 

Since I don't use any flour, I can re-roll scraps many times without affecting the dough at all.  It is also easier to clean up since I don't have a layer of flour all over the entire kitchen!

AThank u so much everyone xx