First, let me get this clear- I AM NOT ALTERING MY CUTTERS IN THIS POST. NO CUTTERS HAVE BEEN HARMED IN THE MAKING OF THESE COOKIES :)
Of course I've been known to stretch/alter a cutter now and again, but this post takes a different spin on making your cutters work for you. A little back story, if you will...
I like big cookies, and I cannot lie. My preferred size for cookies has definitely increased over the years. Cutters that used to be "just right" back in the day are a little too small for me now. For example, a 3" circle is too small. I now prefer 3.25"-3.5" circles.
*Insert an order for blue ribbon cookies*
I knew I had the perfect blue ribbon cutter, as I had won several of these cutters at past CookieCons for different winning entries (yes, I'm a little proud of that). When I pulled out the cutter, I was dismayed that it was smaller than I had remembered. I began to stretch the metal cutter to increase it's size. Then it dawned on me...
STRETCH THE DOUGH, NOT THE CUTTER.
I realized that I could gently RE-ROLL the cookie shape after I cut it.
The cookie shape will spread and increase its overall size!
**But how to maintain my standard 3/8" cookie thickness?**
I always roll my dough with rolling pin rings. Rolling pin rings are rubber rings of various sizes that slide onto an ordinary rolling pin. They make the dough an even thickness when you roll it out. A Joseph Joseph pin or Dough EZ uses the same concept. If you don't already have some method of regulating your dough thickness, do it NOW. It makes so much difference in your baked cookies! I use the largest rings of my rolling pin ring set, which measure 3/8". Therefore, my un-baked cookies measure 3/8" in thickness.
I needed something thin and flat to line each side of my cookie dough, something that I could easily roll my pin + rings on top of.
After rolling my "thicker" dough sheet, I cut the desired shape. Notice the difference in cookie thickness!
Here's where the magic happens!
GENTLY RE-ROLL the thicker cut shape.
Don't roll in one direction, but in all directions to even out the spread.
Look at the before and after!
Here are some other applications:
I NEVER use this candle cutter because it's too small. I might actually use it now because of this technique! Also, HOW you re-roll can make a difference. Re-rolling a standard heart IN ONE DIRECTION ONLY can turn it into a stretched/primitive heart!
SOME THINGS TO KEEP IN MIND:
1. If you use a Joseph Joseph pin (or equivalent) and normally roll 1/4", you can skip the cutting boards on the sides of your dough. Roll your dough with the 3/8" ends, cut your cookie shape, then re-roll with the 1/4" ends.
2. Intricate/complicated/very straight-edge cutters may not work well with this technique. You will lose some of the delicate details/sharpness of the original cutter during the re-roll process. This technique is for shapes that are a little more "forgiving".
I am ASTOUNDED at the difference in size of these cookies. And I can't believe that they came from the SAME COOKIE CUTTER!
I cannot wait to take a second look at other cutters that might be a tad too small.
I just might win the size battle after all. #sizematters :)
Cookiers have been using cupcake and ice cream cone cookie cutters since the dawn of royal icing to make all sorts of hat-wearing characters, from snowmen to scarecrows. I certainly do not take credit for the "leprechaun from an ice cream cone" concept, but I wanted to share with you MY version of this popular idea using a new favorite ice cream cone cutter from Sweet Sugarbelle!
This particular ice cream cone cutter came in a two-piece set with a pretzel shape. It's the perfect sweet/salty combo! Hmmm... can you just imagine a pretzel cone filled with chocolate ice cream?! Oh YUM.
Here's what you'll need:
* ice cream cone cookie shapes
* food marker (if you wanted to mark sections on the cookie), or you could just wing it!
* 20-second royal icing in green, orangey (orange + tiny bit of warm brown, skin-tone, black, yellow. Have a variety of tip sizes on hand.
* shamrock sprinkles (optional). I found mine at Michaels.
1. Bake your favorite roll out recipe. Use a food marker to outline the face, brim, and hat band. Here's my sketch so you can see where we're going. FYI- I sketch 99% of my designs on paper, and then file them in binders for future use!
2. Pipe the hat sections with green royal icing. While the icing is still wet, add the shamrock sprinkle. If you don't have these sprinkles, you could pipe an icing shamrock after the hat dries. Allow the icing to crust.
5. Pipe the final details- nose, mouth, beard squigly, brim outline. You're done!
Happy St. Patrick's Day!
I'm Amy. Wife, Mom, former science teacher- and now full time cookie baker on Maryland's Eastern Shore. Pull up a chair and we create! I'll bring the coffee- maybe Mike (The Cookie Widower) will make it for us.