Perfect Rolled Cookies
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 114. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Keep any unused chilled dough until you need it. Chilled dough absorbs less flour when it is rolled, giving you tenderer cookies.
- To avoid sticking, roll half of the dough at a time on a lightly floured surface with a floured rolling pin. Dip your cookie cutter into flour, too.
- When cutting the dough, leave as little room as possible between cutouts. Re-roll the scraps and cut more cookies. For tender cookies, reroll the dough as few times as possible.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Sugar Cookies - Beards and Mustaches" by betsyweber; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/34666709@N00/5901803465. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.