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Trying NFSC for the first time. Tips, hints, tricks??

post #1 of 2
Thread Starter 

This is the year that I finally try NFSC to make Christmas cookies. I vaguely remember reading something about freezing the dough after cutting out the shapes in order to keep good edges. True? What else should I know? I don't want to eat my way through several batches of failures -- already "taste-tested" half the peanut brittle!

post #2 of 2

Definitely bake the cutout dough frozen, helps big time with retaining the shape.  Also, don't re roll dough more than 1 or 2 times, or the dough is overworked and the cookie won't taste as good.

 

And... have fun!

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