On 12/1/2012 11:07 AM, z z wrote:
> I use parchment paper also. I roll one cookie at a time-it's quicker, I
> have major space limitations, and I don't make more than two dozen
> cookies.
>
> Just pinch off a small piece of !cold! dough, roll it out, apply cookie
> cutter, peel away the excess before removing the cutter.
>
> You can then lift up a smaller piece of parchment paper and peel off
> with the aid of gravity the shape to lay on your cookie sheet, or bake
> it right on the parchment paper.
>
> I have also used flour on the countertop and rolled directly on the
> counter but you end up with drier, tougher, grittier cookies.
> A retired coworker (mennonite) brings us her rolled cookies each
> year-they are fabulous and she uses her mother's sour cream recipe.
>
> I like to use a cream cheese recipe and I like to sink my teeth into a
> sugar cookie so I don't like to roll them too thin.
>
> I have Mom's cookie cutters-clear red plastic from the 50's-although
> they are a pain to use (tight corners where dough can stick) they do
> make the prettiest cookies, with pressed detailing on the tops. Fond
> childhood memories-Thanks, Mom!
>
> I have never seen any before but always thought larger square sugar
> cookies frosted to look like quilts would be quite beautiful and not
> limited to Christmas time. If I had the time and space I would love to
> indulge my somewhat geometric artistic sense :-)
>
> I would like to try to stencil on a prefrosted white "canvas." The craft
> stores sell tiny little brass stencils with elaborate tiny detailing
> that would work quite nicely I think for cookie decorating.
>
> If any of you are true artists, try baking a 10x12 single cookie, and
> then "paint" the frosting with food colored thinned-out frosting and
> decorate it as a landscape etc. A pretty tray is your frame. A group of
> people will ooh and ahh before eating your masterpiece :-)
>
I may steal some of your ideas...