Tips for top-notch cutout cookies

Twelve Days of Cookie Baking — Day 4

Create memories your families and friends will savor for years to come

Cutout cookies are also called rolled cookies because they are made from stiff dough that is rolled into a thin sheet and cut with cookie cutters. To make cookies that are especially crisp and tender, follow these guidelines.

• Many times the dough is chilled before rolling. Keep the dough refrigerated while other cookies are baking. Don’t cut the next batch until a baking sheet is cool enough to be loaded again.

• A minimum amount of flour should be used on the board and rolling pin when rolling them out — too much flour at this point will modify the flavor and create a hard cookie.

• Roll lightly, checking under the dough occasionally to make sure it is not sticking to the board.

• Rolling small amounts of dough at one time will cut down on handling and re-rolling. Cookies made from re-rolled dough are less crisp and tasty than those cut from the first rolling, therefore scraps of dough from each rolling should be collected and re-rolled together at the end of the baking project.

• Dip the cookie cutters in flour before cutting the dough.

• After cutting into shapes, gently transfer cookies to a greased baking sheet (unless recipe directions call for ungreased sheets) with a flexible spatula wide enough to support the entire cookie.

• Because they do not spread very much, only a small amount of space needs to be left between cutout cookies. CJK

P.S. Stop back later today to discover a white cutout cookie recipe that has stood the test of time.