Rolling Cookie Dough – Works For Me Wednesday
Since Bridget of Bake at 350 has turned me on to royal icing and cookie decorating, I’ve been a cookie baking/decorating fool!! Bridget shares all of her ideas and tips on her awesome blog!
My girls have always enjoyed smiley face cookies from a bakery about 1/2 hour from our house. So, we’ve been pretty much sticking with the smiley face cookie design and making them for everyone we know! LOL
I have a few tips I’d like to share, and to be honest, I’m not sure where they came from, but more than likely, they came from Bridget. She has been so kind as to answer all of my crazy emails filled with questions!
1.To get all of my cookies the same size I bought a balsa stick 1/4″ thick at JoAnn’s and broke it in half. I lay it along each side of my dough as I roll it out. This is a great way to get your dough rolled out evenly and all the same thickness.
2. Use powdered sugar instead of flour to “flour” your rolling pin and dough. this just adds an extra sweetness without drying out the dough as much as the four does.
Oh, and one last tip…………………..
Let your royal icing dry several hours before trying to take pictures!
Bridget says it takes 24 for it to dry completely, but I’m impatient and took pictures about an hour or two after I finished……..