Alaska Cookie Cutter

prusaprinters

<p>Two Piece Cookie cutter is more versatile and can be used with varying thickness dough. Outside cuts shape, inside stamps design.</p> <p>Roll out dough to desired thickness on parchment paper, turning and dusting lightly as you do.</p> <p>Dust surface of rolled out dough with flour.</p> <p>Dip Cookie cutter halves in flour and shake off excess flour being careful that flour is not built up in small areas - if so, remove with toothpick. Re-dip halves of cookie cutter in flour between each cookie.</p> <p>Use outside of shape to cut rectangangle. (Do not lift or move cut out shape.)</p> <p>Center inside cookie cutter/stamp on cut-out. Place outside over inside and use edges cut previously to center the cutter/stamp. Lightly press the stamp into the surface. Do not press full depth as dough will likey stick - approx. 2 to 3mm is sufficient to add design stamp into dough.</p> <p>Remove cookie cutter inside and outside using finger holes.</p> <p>Lift cutout shape with a kitchen bench scraper that has been lightly floured and transfer to cookie sheet lined with parchment paperMy favorite rolled out cookie dough recipe - no refrigeration needed.</p> <p>1 Cup Butter - Softened - not melted<br/> 1 Cup Granulated Sugar<br/> 1 tsp. Vanilla Extract<br/> 2 tsp. Baking Powder<br/> 2 3/4 Cups Flour</p> <p>Cream butter and Sugar in mixer.<br/> Add Egg and Vanilla and mix.</p> <p>In separate bowl mix dry ingredients.</p> <p>Slowly incorporate dry ingredients into wet ingredients.</p> <p>Do not over mix.</p> <p>Form dough into balls. Roll out on lightly floured parchment paper and cut with cookie cutters.</p> <p>Bake at 400 degrees F on cookie sheet lined with parchment paper for 8-12 minutes depending on size and thickness or until golden brown.</p> <h3> Post-Printing</h3> <p>Trim as necessary.</p> <h3> How I Designed This</h3> <p>Cookie Caster and Tinker CAD.</p> Category: Food & Drink