Thursday, February 13, 2014

Double cut cookies - how to get perfectly uniform sugar cookies

Sometimes I'm a day late and a dollar short. 
This particular day turned into two days, but everyone is still sleeping, so I'm safe for a few more hours.  

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I was up late, making cookies for neighbors and friends for Valentine's Day tonight, and I crossed into the next day.
Why am I blogging this at 1:00 am?
Because I had a sugar cookie epiphany.  I finally had a few free moments of quiet to myself and was amazed what my mind came up with - several epiphanies, but only one regarding cookies.
So here it is:
I took my favorite standby sugar cookie recipe, HERE  and just made normal cookies.
(I did substitute the vegetable shortening with coconut oil.  All of it, and liked how they turned out, but that's another story).

As the cookies baked and I saw the cute hearts begin to lose their cute shapes and tight lines, the epiphany struck.

After cooling the cookies, but before they were too cool, I took my trusty cookie cutter (the one I had just cut them with), and I cut them again.  I don't know why I didn't think of it before, but suddenly, I have a ton of UNIFORM cookies!  Which look great.  And will be easier to frost.

I like the crisp lines, and am thrilled with the results.

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