Hi my fellow Cookie addicts,
Last year, I made two mini tutorials on how I go about making cookie pops. Recently I have been seeing the same type of questions about how thick to roll your dough, inserting cookie pop sticks, and what to do if you don't have a particular cookie cutter.
In this thread I have combined the two mini tutorials so it's a bit more convienient for those needing some answers.
Part 1: Uniform cookie thickness
A number of you have private messaged me asking how to roll your dough out to a uniform thickness.
Here's a trick that I use.
Pic 1:
I roll my dough out between two sheets of wax paper. This eliminates the need for any flour when rolling the dough out. Adding flour to roll your dough out may change the texture of the cookies.
This is how I accomplish rolling my dough out to a uniform thickness:
Pic 2":
I arrange my 'spacers' around the outer edges of my paper. This ensures my dough is never thinner than which ever object I use as my spacer. In this case I am using plain old cookie pop sticks. I was out of dowel rods. You can go to your local hardware store and buy some molding also. Also, CD jewel cases will work as well just clean them before and after use.
Pic 3:
Lay the second piece of wax paper on top of your dough and roll the dough out as you normally would. Oh I forgot to mention, make sure your rolling pin is not tapered if not it this will not work. I use my Wilton Wide Glide fondant rolling pin. It has a uniform diameter.
Pic 4:
Finally, when all my dough is rolled out I place them on my cookie sheet and put them in the freezer to set before I cut them out. This helps to minimize spreading.
Hope this helps...
Cake_Princess
Last year, I made two mini tutorials on how I go about making cookie pops. Recently I have been seeing the same type of questions about how thick to roll your dough, inserting cookie pop sticks, and what to do if you don't have a particular cookie cutter.
In this thread I have combined the two mini tutorials so it's a bit more convienient for those needing some answers.
Part 1: Uniform cookie thickness
A number of you have private messaged me asking how to roll your dough out to a uniform thickness.
Here's a trick that I use.
Pic 1:
I roll my dough out between two sheets of wax paper. This eliminates the need for any flour when rolling the dough out. Adding flour to roll your dough out may change the texture of the cookies.
This is how I accomplish rolling my dough out to a uniform thickness:
Pic 2":
I arrange my 'spacers' around the outer edges of my paper. This ensures my dough is never thinner than which ever object I use as my spacer. In this case I am using plain old cookie pop sticks. I was out of dowel rods. You can go to your local hardware store and buy some molding also. Also, CD jewel cases will work as well just clean them before and after use.
Pic 3:
Lay the second piece of wax paper on top of your dough and roll the dough out as you normally would. Oh I forgot to mention, make sure your rolling pin is not tapered if not it this will not work. I use my Wilton Wide Glide fondant rolling pin. It has a uniform diameter.
Pic 4:
Finally, when all my dough is rolled out I place them on my cookie sheet and put them in the freezer to set before I cut them out. This helps to minimize spreading.
Hope this helps...
Cake_Princess
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.
-Mr. Morganti
-Mr. Morganti
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.
-Mr. Morganti
-Mr. Morganti
Now I think I have the courage, what a help, thanks!
