FlyerTalk Forums - View Single Post - Rolling out cookie dough

Dec 27, 2021, 10:07 am

#7

kipper

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Quote:

Originally Posted by corky

I dont think a mandolin or V slicer would work with dough.
OP...are you trying to roll out too big of a piece ? Once you have your dough made, cut into 2 or 3 balls and only roll out one at a time while the others stay refrigerated. A small piece is easier to work woth. If you are using a French pin, switch to the other kind.
If you are using a log of dough to cut into slices, lay it next to a ruler & mark the distances.
or give up and make drop or bar cookies.

I was thinking if the OP could get the dough nice and firm through refrigerating it, it might work, especially with small portions of dough.

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