Here’s what I do if I need to make ~pretty~ cookies (i.e what I do to prevent bloating and disfiguring):
- Grease the piece of aluminum foil or pan you’re using, and place the dough directly on it. Flour your rolling pin and roll the dough out evenly until you have a solid sheet. This may be a little tricky at first as the dough tends to stick, but once you get the hang of it it’s no big deal. Note: you can roll it out on a flat surface and then transfer it onto the pan, however I personally find it easier to do it directly.
- Once evenly rolled out, bake the sheet of dough as if baking the traditional way for the prescribed time. (I recommend watching it and taking it out once the edges start to brown. Even if the center is soft it’ll harden up later, don’t worry)
- Here’s the important part, press the cookie cutters into the baked dough immediately after it comes out of the oven. Be as quick as you can, because once the dough hardens, it becomes more difficult to cut and is much more likely to crack and break. So it’s imperative that you put them in as soon as possible while it’s still soft. Be careful not to burn yourself though! And try to be smart about how you cut it; you won’t be able to reuse the excess.
- Make sure the cookie cutters are pressed all the way through and you can take them out and remove the excess cookie or leave them in like I did.
And there you have it! Your cookies should be the desired shapes and ready to be frosted!
Now if you’re wondering what to do with the excess, you can crush it and use it in other recipes (for example a sugar cookie crumble goes great on top of vanilla cake) or eat it as is as a smaller snack. No need to be wasteful~
I hope that helped anyone that needed it, happy holidays everyone and happy baking!
An imperfect Gregorian calendar or a perfect lunar calendar? When I was a kid I thought that marking time by letting the moon determine the months made perfect sense. Its so…..natural!
Check it out!