ROLLED COOKIES

Making rolled cookies can be a bit tedious unless you know a few simple hints.

When cutting out cookies from rolled dough, make sure that the dough is thoroughly chilled.

If it becomes too warm as you are working with it, it will start to stick to the work surface and cookies will be misshapen.

Place the dough back in the refrigerator and work with another batch that was chilling.

When rolling out the cookie dough, combine about ½ flour and ½ powdered sugar.

Dust some of the mixture onto your pastry cloth, and a bit more on top of your cookie dough. Roll out as normal.

Cookies will not be as tough and they will also have a sweeter taste.

When cutting out cookies from rolled dough, dip the cutters in flour or powdered sugar, this will keep the dough from sticking and distorting the cookies.

To cut bar cookies straight and easily, grab a ruler and a pizza cutter.

Holding the ruler lightly over the top of your warm cookies, use the pizza cutter to cut the cookies in one swift motion.

When baking large quantities of cookies, brownies or cake do not crowd the oven.

If you do not leave at least 6 inches of space between your pans and the sides of the oven, the heat will not be able to distribute evenly and your cookies will not cook properly.