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 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 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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