ok here is what i do..im not saying that this is the right way... i think everyone does it a little different but i have had best results this way....i chill my dough just a little in fridge...take it out and roll ( between 2 sheets of wax paper )and cut , then i slide it on cookie sheet still covered in the waz paper and put it in the freezer for a few min...until they are cold enough and firm enough that i can pick them up with no problem..id say maybe 10-15 min tops in freezer...then i transfer them to a parchment lined cookie sheet and bake right then while still freezer cold....hope this helps...oh and i also lower my cooking temp to 325 ..takes them a little longer to bake but i have stupid oven and i dont like my edges to get over brown...plus i want my cookies to stay kinda moist in the center.
best of luck
YEAH!!!
The first batch is out of the oven and are oh so pretty!
The Girl Scouts are gonna love um'
Next question: Can I bake onother batch on the same parchment paper or just toss it out? I hate waste!! but the cookies are so pretty!!!
Thanks Y'all for the help!! Y'all are so GREAT!!
I bake at 325 and bake them frozen also!
I cut my shapes well ahead of time and freeze them in containers with wax paper to separate them. I flash freeze first, then into the containers they go.
When it's time to bake the cookies, I just put them frozen on the sheet and bake.
i cut mine out of refrigerator and still they were not very firm to cut out with. I mean when i picked them up to lay on the baking tray, they kind of loat their shape...the stars did not have straight lines and the wings of the aeroplanes went a bit wavy!!! So next time i had them in the fridge for a long time and now they were so solid hard that when i cut them, the shape stuck w/ the cutter and while pushing them out on the baking tray,, they broke from small parts of the cutters!!!
i also want to ask
a) how to find out the height of ur dough...i mean how do u determine to roll it out to 3/4'' or 1/4 "??
b) is it ok to use powdered sugar ( saves a lot of time to get the butter and sugar creamy) and if not, then what kind of sugar is used???castor/normal,etc??
Quote by @%username% on %date%
%body%