For frequent bakers, we also recommend the OXO Good Grips Silicone Pastry Mat, which is a larger, thinner mat that grips securely to your counter and provides an excellent, contained work surface for rolling out doughs (we tested puff pastry on it, and it worked like a dream). The handy...
floured surface until about ¼-inch thick. If the dough is too firm to roll right away, let it sit at room temperature for a few minutes to soften. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the scraps as ...
On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle. Brie Goldman To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-...
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Let it come to room temperature before rolling and baking the cookies. The cookie dough also freezes well. First, roll the dough into balls then freeze the cookie dough balls for up to 2-3 months. When you are ready to bake, remove the balls from the freezer, let sit for 30 minutes,...
Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface (or between 2 pieces of parchment paper), roll the dough to a ¼-inch thickness. Cut out shapes using a cookie cutter and place them...
For best results, I recommend rolling between two sheet of parchment paper so the dough doesn’t stick. I found on a lightly floured surface the dough still stuck. Then roll out the cookie dough log into a 9 by 11 inch rectangle to about a ¼-inch thickness. You want the dough thin...
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