Okay, I have struggled my whole life to figure out how to make sugar cookies and cut them out and then transfer them to the cookie sheet with out mangling them. I guess some people are born with this skill, but I was not. Here is the brilliant tip I found in one of my cookbooks yesterday:
1. Turn your cookie sheet upside down. (This is promising already, huh?)
2. Roll out the cookie dough directly on the cookie sheet, which is now upside down. Try to cover the whole bottom of the sheet with dough (so as to create as many delicious cookies at once.) I am all about efficiency here.
3. Use your favorite cookie cutter to cut out as many cookies as possible.
4. Peel away the between parts and you are ready to put your tray in the oven, with no handling of the actual cookies at all!
I tried this out and it worked beautifully.
Speaking of delicious treats, a new blog that I am really loving is
http://yarnstorm.blogs.com/
Check out her section of chocolate blogs. It is delicious enough to satisfy those forbidden cravings I was having.
That is an amazing idea. I do the same thing, but even worse with pie crusts. Too bad that wouldn't work for that.
ReplyDeleteThat is an amazing idea. I do the same thing, but even worse with pie crusts. Too bad that wouldn't work for that.
ReplyDeleteActually, you can sort of do the same thing with pie crusts. I roll out the pie dough on plastic wrap, put the pie plate on top (upside down) and then flip the whole thing. Peel the plastic wrap off and voila! pie cruts in the pan!
ReplyDeleteRebecca so is there a certain recipe that you would recommend and keep in mind what happened the last time that I made cookies. So basically what I'm asking is do you have a never-fail-tried-and-true, guaranteed to turn out no matter who is doing the mixing- scrumptous, to die for, absolutely heavenly recipe. If it doesn't meet all the criteria then don't even bother but perhaps if you had such a recipe......
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