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even cookies

post #1 of 30
Thread Starter 
Hi I am wondering what everyone uses to roll out nice even cookies? I don't have time to order anything special online, but would like to have some ideas for the cookie order I have at the end of the week, thanks!





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post #2 of 30
Get two pieces of 1/8th or 1/4 inch (whatever thickness you want for your cookies) square dowels. You can find these in the craft store, they are made of balsa and are cheap! Put one on each side of your dough, so that your rolling pin will rest on them when the dough is worked down to that height.
post #3 of 30
Yup. prterrell is right on the money. Easy and cheap!
post #4 of 30
and before I got special dowels to use for cookies, I just laid two wooden spoons on each side of the dough and rolled my roller on top of the spoon handles. thumbs_up.gif
post #5 of 30
dowels or sticks work great!
post #6 of 30
Thread Starter 
thanks everyone!





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post #7 of 30
I know you need something right now, but for future reference I could not recommend a Doboard more! It is the best, I love doing rolled cookies now, it has made my cookie life that much easier, worth every single penny thumbs_up.gif
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post #8 of 30
Thread Starter 
could you please explain what that product is? Thanks





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post #9 of 30
the doughboard kinda looks like a picture frame that you use as a guide. You would stick your dough inside of the "frame" and then use the edges of the frame to guide your rolling pin to the correct thickness. They're VERY expensive though, I'm wondering if a regular picture frame would work? If you could find one the right thickness..or what about just making your own with some wood from the home depot?

hmmmmmmmmmmmm..........might have to try that!
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post #10 of 30
Quote:
Originally Posted by KHalstead

the doughboard kinda looks like a picture frame that you use as a guide. You would stick your dough inside of the "frame" and then use the edges of the frame to guide your rolling pin to the correct thickness. They're VERY expensive though, I'm wondering if a regular picture frame would work? If you could find one the right thickness..or what about just making your own with some wood from the home depot?

hmmmmmmmmmmmm..........might have to try that!



I have thought this too. I have my dad working on a design to make me a doboard! The only thing we can't figure out is how to make it adjustable so you can roll to different thicknesses.

In the mean time, my mom bought me some rubber thingies (that's a technical term icon_wink.gif ) from a kitchen store that go on the ends of my rolling pins. They are like the ones you can buy for rolling fondant but they are thicker. With the largest one I can roll my dough to 3/8 inch. They don't work perfectly but are better than guessing at a the thickness.
post #11 of 30
I do the same thing confectionsofahousewife does (love that name!!). I use the long fondant roller made by Wilton (get it at Michael's with a coupon). I then put the Wilton rings on. Perfectly rolled cookies every time!
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post #12 of 30
I'm new to cookie baking but I also use dowel rods. I got them for the hardware store. I got 3 different sizes to try out. I got them to cut the rods in half and I think the total was around $7. Oh, I got the square and round ones because I didn't know which would work better. I think I like the round ones the best. I thought about a Doboard but after using the rods, I think I'll continue with those for a while.
post #13 of 30
Thread Starter 
thank you everyone for your ideas!





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post #14 of 30
Thread Starter 
ok, so I went to our local home improvement store last night for dowel rods. They only had the square ones and only in 1/2in thickness. Is this to thick for a cookie? How long do you suppose a 1/2in cookie should be baked for? My biggest fear is having an underbaked cookie and someone getting sick from it. When do you pull such a thick cookie? When the bottom starts to brown? When its browning up the sides of the cookie?





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post #15 of 30
Quote:
Originally Posted by confectionsofahousewife


I have thought this too. I have my dad working on a design to make me a doboard! The only thing we can't figure out is how to make it adjustable so you can roll to different thicknesses.

In the mean time, my mom bought me some rubber thingies (that's a technical term icon_wink.gif ) from a kitchen store that go on the ends of my rolling pins. They are like the ones you can buy for rolling fondant but they are thicker. With the largest one I can roll my dough to 3/8 inch. They don't work perfectly but are better than guessing at a the thickness.





My thoughts were either make them 1/4" thick and stack a couple depending on the thickness, or just make several in different thicknesses! I mean if they're cheap enough to make, it might not be too bad to just have a couple all in different thicknesses. I tend to make ALL of my cookies 1/4' thick even if they're for bouquets (a skewer just fits perfectlly without tearing through the front or back)..unless a customer specifically orders them "thick" at which point I make them 1/2' thick...so i'd only need 2 of these at MOST.
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