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Crisp or Rolled Cookies




Source of Recipe


Internet


List of Ingredients




Crisp or rolled cookies are made from a stiff dough which is rolled and cut with sharp cookie cutters, a knife, or a pastry wheel. They should be thin and crisp.

It is usually best to work with a small amount of dough at a time. Chill the dough if it is too soft to handle easily. For rolled cookies, the dough should be chilled for 15 to 30 minutes before rolling. this will prevent the dough from sticking to the rolling pin.

When using plastic cookie cutters, they should be dipped in warm vegetable oil while you are working. You will get a cleaner, more defined edge on the patterns.

For the most tender cookies, use as little flour as possible when rolling out the dough. Save all the dough trimmings and roll at one time (these cookies will be less tender). Sugar cookies will not get stiff or tough if you roll them in sugar instead of flour.

TIP: Crisp or rolled cookies should be stored in a container with a tight-fitting cover.


Recipe