Thickness

Baking By maylacy Updated 26 Sep 2007 , 11:53pm by leily

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maylacy Posted 26 Sep 2007 , 12:23pm
post #1 of 7

I know that this question has probably been asked before, but here goes. How thick should I make a cookie if I want to put it on a stick for a bouquet? All answers are appreciated. thumbs_up.gif

6 replies
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bakinccc Posted 26 Sep 2007 , 1:41pm
post #2 of 7

I roll mine 1/2 inch thick and insert the sticks before baking. I push them really far into the cookies too. Good luck!

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indydebi Posted 26 Sep 2007 , 1:51pm
post #3 of 7

I roll the dough out between the handles of two wooden spoons, so for me, it's whatever the thickness of a wooden spoon handle is.

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leily Posted 26 Sep 2007 , 5:30pm
post #4 of 7

I roll my dough out to 3/16" thick (right after mixed I do not chill the dough), cut, freeze for 15-20 mins min (overnight if possible), bake, then I put my bamboo skewers into the cookie about 2 mins after it is out of the oven, the cookie is soft enough to accept it and as the cookie cools it shrinks a little over the skewer, never had a problem loosing a cookie this way.

This also allows me to bake a lot at one time instead of the 4 at a time that I can fit in my oven witht he stick.

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maylacy Posted 26 Sep 2007 , 5:50pm
post #5 of 7

Thanks Ladies your responses are really appreciated. I will try it with the NFSC recipe so I hope these turn out well. party.gif

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millicente Posted 26 Sep 2007 , 10:20pm
post #6 of 7

I do 3/4 inch and sometimes 1/2 inch but I think my cookies don't stay on the stick well ideas?

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leily Posted 26 Sep 2007 , 11:53pm
post #7 of 7
Quote:
Originally Posted by millicente

I do 3/4 inch and sometimes 1/2 inch but I think my cookies don't stay on the stick well ideas?




What type of stick are you using in the cookie?
When are you inserting the stick into the cookie?

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