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It's the same for me each year. I start making cookies that require rolling out, but by the time I've rolled and cut out my first sheet's worth, I'm already tired of the process and ready to quit. Happily, PJ Hamel from Bakers' Banter, the baking blog from King Arthur Flour understands my short attention span and has posted two techniques that speed the process of turning roll-out cookie dough into discs of edible deliciousness.
The first recommendation is that instead of rolling out your dough, you can scoop it into balls and let it bake into soft rounds. When those cookies are still warm, simply cut out the center with a tiny cutter for festive cookies that required far less fuss than is typically required. The second technique does require some rolling out, but offers a whole host of tips that will enable you to make gorgeous cookies with much less effort than you expended last year.
Let the baking begin! And thanks, PJ, for all the great tips!
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11-30-2008 @12:34PM PJ Hamel said... Marisa, I am SO with you. It feels almost, like, un-American not to want to roll out and cut Christmas cookies. But BLECHHH. I'm the Grinch when it comes to that. I'm glad you like this method - you can use sugar cookies, gingerbread, anything that's not too lumpy (chocolate chip probably wouldn't work well...) Thanks for the kind words - and have a good, restful holiday in the kitchen. PJ Hamel, King Arthur Flour baker/blogger
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