On Tue, 11 Nov 2014 02:49:49 -0800, "Julie Bove"
> wrote:

>Although it is true that the holes do appear rather random, it was exactly
>what I needed. Now to get a new rolling pin. Mine is circa late 1970's and
>a heavy marble. It's just a tad heavy to work with and apparently I didn't
>do really good quality control in the rolling. A few of the crackers were a
>tad too thick and those did puff up a bit. I also overcrowded the cookie
>sheet. I used a small one. Next time I will either use a bigger one or
>split them between two sheets. Easily solved though. I just had to put
>those back in the oven for a few additional minutes to get them crisp.
>
>What are marble pins good for anyway? I ordered one similar to what my MIL
>had. But it might be too long. 20" and French style. Wooden. No handles
>and slightly pointier on the ends. Methinks I should get a shorter one as
>well.

Marble rolling pins stay cold, so are best for butter pastry. If you
use a wooden pin, the butter will soften and the pastry won't be as
flaky. Also, due to their weight, you can roll the pastry out thinly a
bit easier.

I have both, but I use my marble rolling pin exclusively.

Doris