I noticed on a post a discussion about using flour for dusting, using parchment, or saran wrap. Personally, I use powdered sugar. It does not have any effect on the outcome of the cookies. Just thought I'd add that tip for those who don't already use it!
Happy baking!!
Kim
Alton Brown from the Food Network made the same suggestion during his cookie special over the holiday. I haven't tried it yet, do you like the results???
I roll them out between two pieces of parchment cut to the size of the pan. I cut out the cookies, remove the excess, put the sheet in the pan and bake--saves a few steps and a bit of mess.
Rae
I use the same process as BlakesCakes. Less mess, less steps and you don't have to worry about constantly cleaning you cookie sheet because the parchment paper keeps it clean.
I roll them out between two pieces of parchment cut to the size of the pan. I cut out the cookies, remove the excess, put the sheet in the pan and bake--saves a few steps and a bit of mess.
Rae
I do the same. A lot less mess & no need for more flour!
Alton Brown from the Food Network made the same suggestion during his cookie special over the holiday. I haven't tried it yet, do you like the results???
I use the powdered sugar or wax paper every time. They work extremely well. Another tip....my most treasured investment (a cheap one!) is my marble slab. I love it for rolling dough. Also, if you are in a hurry to cool something, it is amazing how quick the marble slab will take the heat out!
Kim
I also roll between 2 sheets of waxed paper. I will never do it any other way ever again...
I roll directly out on my granite countertops! works like a charm but I have been using flour if I need it - will try powdered sugar next time!
I roll mine using a dusting of powdered sugar too. The recipe I use came from a bakery in which the owners retired, and they always rolled their sugar cookies on a powdered sugar dusted surface. I think it works great and adds a better flavor than flour!
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