There are many great ideas here I appreciate the sharing. Love the idea of rolling dough out onto parchment paper that is used on cookie sheets anyway. But I have rolled out cookie dough onto my counter top that is bacteria, heat and mostly scratch resistant. The marble rolling pin I have used I put in the freezer first to chill along with my stainless steel mixing bowl and have noticed this prevents sticking. Rolling the dough outward from center point then lifting also I found prevents dough sticking to the rolling pin. I made sour cream cut out cookies and candy cane cookies for the holidays but do not recommend using unrefined coconut oil for the shortening as my candy cane cookies spread more- maybe should have added more flour and less leavening to compensate? Living on a higher elevation I had to add an extra T of flour and 75% of the baking soda called for (i.e. say 3/4 tsp. for a recipe requesting 1 tsp. otherwise I take and eyeball whats requested so a little less if recipe calls for 3/4 tsp.) plus cook at a little higher temperature using less time. I did this for the roll out sour cream cookies which worked out great. Also funny how the idea of using cooking spray inside cookie cutters from lady in the Pam cooking spray commercial really worked:) Though this is a late entry I just found this site, it will come in handy when I do my valentine roll out cookies.

• Reply