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Hints for Rolled Cookies
Appears in
Published 2000
- When you are ready to chill the dough, form it into a rectangular cake about ½ inch thick. In that shape the dough will chill quickly and will also be easier to roll because you will be starting with a fairly thin piece.
- Always place chilled dough on a floured work surface and also lightly flour the dough itself. Use pinches of flour on the work surface and the dough. When you use pinches of flour, you may reflour the dough and work surface as often as necessary and not worry about adding too much flour to the dough. But if you use handfuls of flour, the dough will happily absorb it (which you don’t want because handfuls of flour toughen the dough by making it dry and tasteless).
- If the dough is chilled too hard, pound it gently with the rolling pin to soften it. Don’t just slam away, pound in precise strokes close together over the top of the dough. Pounding dough in this way softens it and also makes it thinner. Rolling the hard, thick, chilled dough might make it break apart.
- Roll out only small pieces of chilled dough. A large piece of dough may soften too much before it is all cut and be difficult to handle. It is far better to roll out small pieces of dough and cut them rapidly, than risk ruining a whole batch of dough by having to reroll it.
- After cutting out the cookies, save all the scraps and gently mass them together; chill again before rolling out. You’ll find that if you allow the scraps to chill before you roll them out again, the second batch of cookies will be just as tender as the first. To avoid having more scraps, use a knife or pizza cutter to cut the rolled sheet of scraps into squares or rectangles. Another way to deal with scraps is to form them as refrigerator cookies: gently knead them into a cylinder and wrap and chill as in directions for making refrigerator cookies. When it is cold, slice and bake the cookies—this method will also leave no scraps.
- Don’t place rolled cookies too close together on the baking pans—although they do not spread, they still puff a little and, if they are too close, could stick together.
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