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Title: Rolled Cookies Instructions
Categories: Cookie Dessert
Yield: 1 Servings
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"All ingredients should be at room temperature. When adding the dry ingredients to creamed mixture in rich butter cookies, mix thoroughly or the dough will be crumbly. Chill dough if it is too soft to roll out easily. Roll out, a small amount at a time to 1/8-inch thickness (or as directed in recipe). A pastry cloth and stockinet-covered rolling pin make rolling easier and help keep dough from sticking and picking up flour. Dip cookie cutter into flour before cutting dough. Transfer cookies to baking sheet with spatula to prevent stretching and tearing dough. A metal cover from a coffee can is good for cutting giant-size cookies. Metal covers from baking powder cans make 2 to 3-inch cookies. Re-roll all scraps of dough at one time. Cut into diamond, square and rectangular cookies with pastry wheel or knife. (No scraps will be left.) These cookies will be slightly less tender. Rolled cookie dough can be molded into balls and flattened to 1/8-inch thickness with bottom of glass which has been greased and dipped in sugar."
Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet