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| The cookies kept their shape during baking |
My feedback on using one of these rolling pins is that you need to roll the dough using a regular rolling pin first and then just do a last roll over the dough with the one that has the decoration. Lightly flour the decorated rolling pin & dough before starting. Last step is to cut the cookies to the shape you want.
I think that the more intricate the design on the rolling pin then more of a chance for the dough to stick into the crevices. My recommendation is don't by a rolling pin with super small etchings.
Also, you need a good cookie dough that will roll out without being too sticky and will hold its shape during baking. The recipes below for spice cookies meets both of these.
Ingredients
60 grams butter (room temperature)
40 grams brown sugar
35 grams molasses
1/2 egg + 1 teaspoon water
200 grams all-purpose flour
1 teaspoon ginger powder
1/2 teaspoon baking soda
¼ teaspoon salt
1/4 teaspoon each of cinnamon, nutmeg and cloves
Makes about 2 dozen cookies. This cookie is soft for
eating but not sturdy enough for building a gingerbread house.
Directions
1. In a bowl, mix butter and brown sugar with a
small whisk until well blended. Mix in the molasses and egg in portions using
the whisk.
2. In another large bowl, sift together the flour,
ginger, baking soda, salt, cinnamon, nutmeg and cloves. Add to #1 in portions and
mix using a spatula.
3. Cover the bowl with plastic wrap and refrigerate
at least one hour.
4. Preheat oven to 180° C. On a lightly floured
surface, roll out the dough 4 – 5mm thick. For the last rolling use the decorated rolling pin. Cut with cookie cutters and leave some small space between each cookie on the baking pan. Re-roll
the dough scraps to make more cookies.
5. Bake 10-12 minutes or until firm. Remove from
the oven and cool on wire racks. These cookies don't need decoration since they look great as is.
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