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!
Trying NFSC for the first time. Tips, hints, tricks??
post #1 of 2
12/8/12 at 10:02am
post #2 of 2
12/8/12 at 11:07am
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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!