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Julie Bove[_2_]

wrote:
> On Nov 30, 11:37 pm, "Polly Esther" > wrote:
>> I am a cookie champion. People kill for cookies I've baked. Okay.
>> That's a slight exaggeration but I've never had a leftover. However
>> . . . my attempts with cookies that should be rolled out and cut? No
>> success. Are there some technical tricks or something Moma taught
>> you that I've missed? I do have a nice slab of marble and I could
>> put it in the freezer for a while if cold surface would help. Maybe
>> I need a better weapon to slide the cut cookies to the cookie sheet.
>> I always wind up with what looks like ragged pasta. What am I
>> missing? Polly
>
> It sounds like your dough is getting to warm by the time you're ready
> to put the cookies on the cookie sheet. Instead of using a spatula to
> transfer the cookies to the cookie sheet, I just pick them up with my
> fingers and transfer them. Another thing to try is to roll the dough
> directly on to the cookie sheet. You'll have to experiment with how
> much of the dough you need to use so it's the proper thickness. Next,
> cut out the shapes you want and simply remove the excess dough. You
> won't have to worry about getting the cookies on the pan because
> they'll already be on the pan. This is a good way to do it if the
> shape is intricate and tends to break easily if handled too much.

I usually pick them up with my fingers too unless they are super thin. I
made some kind of Moravian "cakes". I want to say they were Scotch cakes
but that might be wrong. At any rate they were made with molasses and
rolled almost paper thin. Then covered with sugar. I discovered that they
had to be cut into very tiny shapes and lifted with a thin spatula or they
would just rip. The end result was soooo good though. They would just melt
on your tongue.