I was going to do this yesterday but became distracted with completing a knitting project
that was for a Christmas present!
I got my cookie board out. Since I have always made a lot of cookies, both in our businesses
and at home, I have a special board for cookies and pie doughs. (I also have a huge board
just for sand tarts). I use this board for nothing else. I also do not cut on it so the surface is
smooth. After use, I wash it with hot water and soap and dry it immediately.
Today I rolled the cookies quite a bit thicker than normal. You know when you go to the store
and see the specialty sugar cookies, how thick they are? That is what I did today.......for little
four year olds I thought a softer, more sturdy cookie would work best.
When using a cookie cutter, the edges of the cookie can be quite a bit ragged. After lifting the
cookie to the parchment, I take the straight edge of my small spatula and tap all around the cookie
to smooth out any roughness.
The cookies are placed on a parchment-lined baking sheet. Then I cover that sheet with a large
piece of saran. On top of that I lay another piece of parchment to add more cookies. (This way
I don't have many cookie sheets going into the fridge. Just one with several layers.)
I also just received a new cookie cutter and wanted to try it out. I may write MIA on them and
they can either be for the guests or for decoration.
Also, while I was at it, I cut out some rounds for Linzers. I have some Black Currant from Ireland
that would be just lovely!!
Tomorrow I will bake the various cookies and make Royal Icing for the decorating.
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