Rolled Cookies
Betty Crocker base technique for rolled cookies. Perfect rolled cookies have: uniform shape of cutter; lightly browned surface; crisp texture or soft texture, depending on thickness; rich, delicate flavor.
Ingredients
Instructions
Mix dough as directed. Using part of dough and keeping rest chilled, lightly roll dough to desired thickness; the thinner you roll, the crisper the cookies. Rub flour into rolling pin cover and cloth to prevent sticking. To cut: dip cooky cutter in flour, shake off excess, cut with steady pressure. Cut as many cookies from each rolling as possible. Cut diamonds or squares with knife. Carefully lift cut-out cookies to baking sheet with spatula. Bake.
Perfect rolled cookies have:
- uniform shape of cutter
- lightly browned surface
- crisp texture or soft texture, depending on thickness
- rich, delicate flavor