Baking Beautiful Holiday Cookies: a new tool for consistent cutouts

holiday-cookies

So, here’s a stumper for you. What was the best thing invented before sliced bread? No, no, just think about it. We always claim that something is “the best thing since sliced bread,” What did everyone say before the invention of sliced bread?

“Hey, this is the best thing since the invention of…” Fire? indoor plumbing? Unsliced bread?

I honestly don’t know and I’ll probably end up pondering it at 3 a.m. one of these days, but I do have a new tool in my kitchen that I consider the best thing since sliced bread; or perhaps that should be the best thing since cutout cookies.

Meet my new best friend, the Uniform Pastry Pin.

How much do I love this pin? Well, after testing it out for our merchandising team, I honestly did not want to give it back. I did eventually, but with some whining, and quite a bit of not-so-subtle cajoling to let me keep it. Rosie, one of our hard goods purchasers, was very good natured about it to my face but I’m sure with my back turned she probably contemplated giving it to me, right in the keister, on more than one occasion.

So, it’s a rolling pin, what’s the big deal? The big deal is that this sturdy Vermont maple rolling pin is turned to roll out dough at a perfect 1/4″ thickness. Every. Single. Time. No rubber rings to fiddle with, no sticks to adjust. Just roll and rejoice, it’s like magic.

Here, I’ll show you. A picture is worth a thousand words, so they say.

1-DSCN1104

So, I’ve got a chilled batch of my favorite cookie dough, a well-floured surface and my new BFRPF (best friend rolling pin forever).

2-DSCN1106

Can you see what I mean? The handles you hold to roll out the dough are exactly 1/4″ larger than the barrel of the pin. So, as you roll the dough it automatically becomes 1/4″ thick.

3-DSCN1108

Just look at that smooth, even sheet of dough.

4-DSCN1109

Of course, you need to keep your dough narrow enough to fit between the handles. If you try to roll the dough too large the outer portions of the dough won’t get pressed evenly.

1-DSCN1109

On the far left, you can see the big divot I made in the dough through injudicious rolling.

5-DSCN1110

With this smooth expanse of dough, I can cut several cookies out of one sheet and know, really KNOW that they’re all the same and will bake evenly with no thin spots to burn, or thick spots to remain doughy.

6-DSCN1111

Once the perfect cookies are placed on the parchment, the last step is to brush off any excess flour before baking.

After baking, these cookies will get a coating of Simple Cookie Glaze and some colored sugars. I keep a stack of cookies handy during the holidays for my mail carrier and the various delivery folks who must traverse my steep driveway to delivery goodies. I figure the least I can do is offer a pretty sweet to make their day a little merrier.

For now, I’m off to find Rosie and see if she’s ready to bestow my beloved pin on me – or bean me with it!

 

MaryJane Robbins
About

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...

comments

  1. Jeannette

    Would this work in other cookie doughs as well? (Preferably, gluten free cookie doughs.) what about in pie crusts or other pastries? (Again, gluten free too)
    Thanks!

    Ps thanks also for the gluten free mixes and recipes KAF has and shares!

    Reply
    1. The Baker's Hotline

      I don’t see why it would’nt work, if it can be rolled then this pin should work well! Jon@KAF

  2. Kate

    I use a glaze that has water, but I glaze all of my cookies before I decorate. It makes the cookies taste much better. I call it my secret weapon.

    Reply
  3. mumpy

    i’m sitting here reading this, wearing a swearshirt with a drawing of a partially sliced loaf of bread, and the words “what was the best thing BEFORE sliced bread?”….my girls gave it to me for christmas about 2 years ago and you can imagine how beat up and stained it is by now!

    Reply
  4. Si

    This looks like a great tool to have in the kitchen! I’m also curious about the glaze. I’ve never glazed my sugar cookies! Just frosted. Love your tips. Thanks!

    Reply

Post a comment

Your email address will not be published. Required fields are marked *