10 March 2013

My New Love

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I have always loved sweet sugar cookies and all the adorable shapes one could make, specific to the occasion. I have always been envious of those who could make them. I never could. 

Mine always turned out uneven and burnt on the thin edges, and that's if I could get them on the cookie sheet in one piece. They always got distorted. And they tasted like flour, ugh! So needless to say I didn't make them very often. 

Well, thanks to the very talented folks I have found on the internet, I am so happy that I am now successful at turning out a pretty decent looking sugar cookie! 

What I have learned is to roll the dough between parchment sheets~~~no need for flour!! No more flour on the outside of the cookie and that makes me a happy camper.

Also, I learned that I need to use a rolling pin with rings on it so that the dough is uniformly even! Just like rolling pie crust, why didn't I think of that? That was definitely a DUH moment. So no more thin edges that get burnt. :) 

However, I don't have a rolling pin with rings so I got a wonderful tip to use dowel rods on both sides of your dough when you roll it. Just keep the rolling pin on the dowel rods. That works pretty well to make the dough even, but it isn't ideal. I will be on the look out for a nice rolling pin that comes with rings.

And lastly, when you roll your dough out on the parchment it is so easy to peel the parchment off the back of the cookie so you can transfer it to the cookie sheet. No more distorted cookies!! 

Some of you might be thinking that this is all common sense stuff and maybe it is. But to me, it's a revelation!! And I'm thrilled to be able to show off my sugar cookies now. I think they look better than my sister's, lol. 

Now to call upon my cake decorating days of old and perfect decorating the cookies and I'll be set. Well, there is one other thing I want to work on~~~the recipe. The basic recipe seems to be lacking in the taste department. I will have to experiment a little with that. Or maybe not, 'cuz I'll just eat them.

Thanks to: Make Bake Celebrate, The Sweet Adventures of SugarBelle, and Sweetopia
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