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And this Joseph Joseph rolling pin is perfect for those who want to achieve flawless results every time. Made from solid beech wood, this rolling pin comes with etched measurement guidelines so you can always roll your dough to the perfect thickness. It also comes with four removable discs (1/16, 1/6, 1/4, and 3/8-inch), so you can easily.

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The key to making neat, precise sugar cookies is to first make sure your cookie dough is rolled out uniformly, and to do that you need the Joseph Joseph adjustable rolling pin. And at just $20 it.

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Set aside. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using), and beat on high speed until combined, about 1 minute.

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Roll out the dough with a regular rolling pin to just thicker than 1cm - around ½". You will want to use a little flour on the rolling pin too. Try to keep the dough rectangle and no wider than the width of your embossed rolling pin. Lightly flour then roll over the dough with the embossed rolling pin with medium pressure.

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Instructions. Preheat the oven to 350 °F. Mix all the ingredients for the dough to form a ball. this works best with a kitchen machine. Divide the ball into two or three smaller balls for easier work. Roll out with a regular rolling pin between two pieces of parchment paper or plastic wrap.

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The thinner the cookie, the less it will spread and puff up when baked. 5. Dust embossed rolling pin with flour. Before using the embossed rolling pin, dust the embossed rolling pin generously with flour to coat the grooves of the patterned pin. Knock the pin against your hand to dust out any loose flour. 6.

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Preheat oven to 375F Line baking sheets with parchment paper. Note: the dough has a tendency to stick without parchment paper. Cream together the butter, sugar, and molasses, and egg yolk until well combined. Use a stand mixer like I did, or electric beaters.

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Step 4: Gently Press Ball into Disc. Use your hands to gently press the dough ball into a 1.5" - 2" thick disc. The goal here is to gently spread the dough out so that when you go to use the rolling pin, it doesn't cause the dough to break or "buckle".

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Instructions. First, let's make the cookie dough. Combine butter and brown sugar using an electric mixer until it reaches a fluffy consistency. Beat in egg, vanilla, and almond extract. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture ½ cup at a time. Blend these ingredients thoroughly.

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Instructions. Preheat oven to 350°F. To prep for rolling, lay a piece of parchment on the counter and sprinkle with about 1 teaspoon of flour. In a large bowl, cream together unsalted butter (¾ cup; i.e. 1½ sticks) and granulated sugar (¾ cup) on medium speed for 20-30 seconds.

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Relatively heavy in weight, as the wood also gives the rolling pin a nice weight to help evenly roll out the dough. If you're rolling out chilled dough, having this weight is crucial. Long to allow to roll out wide sheets of sugar cookie dough. Adjustable rings to allow for different thicknesses. I most often roll my sugar cookies at ⅜.

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On a lightly floured surface, roll out. one of the pastry halves with you a rolling pin (not the embossed. pin) to around 1cm/10mm thick. Roll over the dough with the embossed. rolling pin once. Use cookie cutters to cut the cookies. into shapes. Bake cookies at 200C // 392F for 7-8. minutes.

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Sift flour baking soda, and salt together. Mix sugar, butter, egg and vanilla. Beat in sour cream. Then add dry ingredients gradually. Set oven to 400F. Roll dough to 1/4″ thick, then roll over it with the embossed rolling pin and cut into desired shapes. Place on cookie sheet and bake for 6-8 minutes.

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Roll dough between sheets of parchment or waxed paper. Rather than roll dough on a floured surface, roll it between sheets of non-stick parchment or waxed paper. Adding extra flour to the dough while rolling can make cookies tough. And cutout cookies release easily from paper when you move them to the baking sheet, preserving their shape.

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Wet ingredients - unsalted butter, sugar, egg, egg yolk, vanilla extract. Optional decorations - jimmies, nonpareils, sprinkles, colored sugar, etc. Whisk the flour, salt, and baking powder together. Beat the butter until smooth. Still beating, add the sugar. Add the egg and the yolk and the vanilla.

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Add-ins and substitutions for embossed shortbread cookie recipe. A slight tweak in your dough can make a huge difference: Gingerbread cookies. For a spicy touch, spice up your dough by adding 1 teaspoon of cinnamon, 1/4 teaspoon of ginger, and a dash (about 1/8 teaspoon) of cloves.