parchment paper for sugar cookies
Posted: 24 November 2009 09:36 PM   [ Ignore ]
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Hi Rose!
This is the first time I’ve ever participated in a blog, so I’ll apologize in advance for any etiquette goofs I may make!
I love to bake but don’t like to bake sugar cookies because of the difficulty of transferring the cookies from the rolling surface to the pan without them getting all distorted in the process. So I’ve started rolling them out on pan-sized parchment and just removing the excess before putting them on the pan and baking them. I am the proud owner of The Cake Bible, The Pie and Pastry Bible, and Rose’s Christmas Cookies and I know that there must be some reason that you haven’t suggested this in one of those AWESOME cookbooks (I read them like textbooks and feel like I am getting direct instruction from you!). I have also been baking your Lemon Poppyseed Pound Cake for YEARS, because I own and love The Silver Palate Cookbook.
So anyhoo…does that sound like a good idea to your expert ears (eyes gulp ), or not?
Thanks,
Laurie Lewis

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Posted: 25 November 2009 12:57 AM   [ Ignore ]   [ # 1 ]
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Thanks for the tip. I’ll see if I can figure out how to do that!

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Posted: 26 November 2009 01:07 AM   [ Ignore ]   [ # 2 ]
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Thanks so much!

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Posted: 26 November 2009 11:08 AM   [ Ignore ]   [ # 3 ]
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I do it similar to MrsM but don’t freeze.  This is how I do it, I like this method as it saves time.

I don’t chill my dough before rolling.  I roll my dough between two sheets of pachment right after I make it.  Leave the parchment on and stack them on cookie sheets then chill for about 30 minutes.  Then I take them out, put one on a cookie sheet, peel off the top parchment and cut out my shapes, remove the exess, then bake.  smile

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Posted: 26 November 2009 12:35 PM   [ Ignore ]   [ # 4 ]
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Thanks so much - Happy Thanksgiving!

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Posted: 31 March 2010 08:19 AM   [ Ignore ]   [ # 5 ]
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I am an infrequent baker but decided that I’d like to make some cookies this holiday season. The consensus on the Board seemed to be that the Martha Stewart recipe was best for sugar cookies. The recipe calls for lining the cookie sheets with parchment paper. How essential is this? When I went to the grocery store today, all parchment paper was sold out. When I made sugar cookies as a kid, I recall that we placed the cookies directly on the cookie sheet (ungreased, I think). Comments?

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