I want to gather everyone's ideas about cookie cutting. I make rolled sugar cookies all of the time and after years of experimenting, I find that rolling my freshly made dough between 2 pieces of parchment, placing the whole thing on a large cutting board, and either chilling it in the fridge or the freezer for awhile before cutting works the best. The cookie dough will actually lift off of the parchment while still attached in the cutter and I place it on the cookie sheet and then gently punch out the cookie onto the cookie sheet. The result is a perfectly formed and somewhat stiff shape of cookie dough. Then I bake as normal and cool on rack. For most of my cookie cutter shapes this procedure works wonderful but for the really intricate shapes - or maybe even the not so intricate shapes but with cutters that have really narrow spaces, I have such a difficult time achieving a perfectly formed cookie! I have tried numerous methods but many times, small pieces of dough will remain in the corners or small edges. Ugh! So frustrating! What are some suggestions? Help? I'll try anything. In fact, I am making some budded crosses for Easter this weekend and that cutter sometimes poses a problem! And that one is not even that intricate! Help!
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4/13/06 at 12:35pm