Margarita Glass Cookie Cutter

thingiverse

Roll out the dough to your desired thickness directly onto a piece of parchment paper, constantly turning and dusting it lightly as you go. Dust the surface of the rolled-out dough evenly with flour. Dip your cookie cutter into flour first, then shake off any excess flour carefully, making sure not to build up too much flour in small areas - if that happens, use a toothpick to remove the excess. Re-dip your cookie cutter in flour between each cutout. Press the cutter firmly into the surface and wiggle it slightly from side to side. Then, lift and remove the cookie cutter. Lift the cut-out shape up using a lightly floured kitchen bench scraper and transfer it directly onto a cookie sheet lined with parchment paper. My go-to rolled out cookie dough recipe that doesn't require refrigeration: 1 Cup of softened butter - not melted 1 Cup of granulated sugar 1 tsp. of vanilla extract 2 tsp. of baking powder 2 3/4 Cups of flour Cream together the butter and sugar in a mixer until well combined. Add an egg and the vanilla extract, then mix until smooth. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet ingredients, but avoid overmixing at all costs. Form the dough into balls, roll them out onto lightly floured parchment paper, and cut them out using cookie cutters. Bake the cookies in a preheated oven at 400 degrees F on a cookie sheet lined with parchment paper for 8-12 minutes, depending on their size and thickness or until they're golden brown.