Rolled Cut Out cookie demo

I recently purchased these 3 cookbooks, which

I am using as my learning 'manuals'.

Each one has good tips,ideas & different suggestions

on the art of cookie making & decorating.

And they are loaded with beautiful photos of COOKIES!

I read about this technique in 'Cookie Craft' written by Valerie Peterson and Janice Fryer.

Go to the hardware store, and purchase a couple of wood slats.

(Sometimes called lattice slats)

1/4 inch thick, 2" wide & 2 feet long.

The cost was less than $3.00 for two. How cool is THAT ?!

(I lightly sanded the edges of the wood. Wiped the slats but did not soak them ~ they'd warp)

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*Cookies bake best when they are uniform thickness.

*It also is a good idea to place similar size cutouts on same pan, small with large will result with the small burning before the larger ones are done.

*Because they are 1/4" thick they will hold up to the icing techniques too.

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Roll out dough, then chill (still between the wax paper) for abt 20 min.

(This is much faster than chilling the dough in the bowl and THEN trying to roll it out when it is stiff & cold & a big lump & using a bunch of flour on the counter and on the rolling pin. )

because No extra flour is necessary ..............there is no mess! I always roll out my pie crusts with wax paper, but I never thought to do it with cutout cookie dough...........

TRY this, You'll get a lighter tasting result too

(See how the slats are placed over the 2 pieces of wax paper

& the dough is sandwiched in between.)

Roll out dough. Voila! Cookies are perfectly even ....I love this method!

Cut out shapes, use appropriate size spatula to lift them, place onto cookie sheet.

If the dough warms up, just place between wax paper & put in the fridge again. Always work with chilled dough. Repeat until all dough is used up.