I have gone to a shortbread cookie and have used the spatula method as well. But there is still an ever so slight curve to the very edge that I still have to content with.
So instead of giving myself a headache over this issue I thought about using a little common sense and flipping the cookie over and using the bottom for the top. No one will be able to tell since the top is virtually flat anyway.
Thanks for the responses!!!
Cakeymom
I have gone to a shortbread cookie and have used the spatula method as well. But there is still an ever so slight curve to the very edge that I still have to content with.
So instead of giving myself a headache over this issue I thought about using a little common sense and flipping the cookie over and using the bottom for the top. No one will be able to tell since the top is virtually flat anyway.
Thanks for the responses!!!
Cakeymom
My boss & I argue about this all the time
... she wants me to use bottom side because it is so flat. I like top side. Only thing I don't like about bottom side being decorated is her cookies often have crevices in the bottom because of way she rolls and rerolls dough. But when you are making hundreds of cookies as much as it drives me insane speed has to win over perfection. My only other beef is that the top is not flat when I flip over so storage of stacked cookies is not perfect.
If you can make your bottoms flat and smooth it would work great.
I have found that the top of the cookie has a more uniform color than the bottom, with the bottom browning uneven. Since I use glace, it is far more important to me to have a uniform color base on which to decorate than a perfectly flat surface. Any "bubble" problems can be flattened out while the cookie is still warm. I hadn't considered the stacking aspect when decorating the bottoms. That is a good point to consider.
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