Free Food tips from the Pro

Now that the holidays are over you can actually relax and enjoy your baking. Away with the Panasonic SD-YD250 Breadmaker and all the Free food that you have to giveaway, and Bake to baking for the love of baking.


It's time to take a look at your old baking tools. We are here to help you out.

Our pick when playing with dough is a basic wooden pin (although in a pinch, a wine bottle has done the trick). Rolling pins are available in a variety of shapes: straight, tapered, or classic roller style. No matter what pin you prefer, the four tips, mentioned below will ensure it's fun and easy turning a ball of dough into whimsical cookie shapes.

TIP 1: KEEP COOL
Before rolling chill cookie dough to make it easier to roll, cut and transfer to baking sheets. If dough becomes sticky while rolling or cutting, slide it onto a tray or baking sheet and place in the freezer for a few minutes to firm up.

TIP 2: ROLL WITH CARE
First, gently flatten the cookie dough in disk with your palms. Then roll dough from he center outward, turning a quarter turn after each roll and re-flouring as needed o prevent dough from sticking to work surface.

TIP 3: USE A BRUSH
Gingerbread women do not need flour spots on their skirts, so use a pastry brush to whisk excess flour off the top of the dough cutouts. Too much flour also makes the cookies tough, bitter tasting, and dry.

TIP 4: MAKE THE CUT
Dip cutters in flour as needed. Use a thin floured spatula to transfer cutouts to a cookie sheet. Pop the cookie sheet. Pop the cookie sheet in the fridge for a few minutes so the cutouts won't spread and lose their shape during baking.