great book: Sarabeth's Bakery: From My Hands to Yours
Click link then select "VIEW AS SLIDESHOW" to see my photos. The process is very simple and I've added far more images than it actually takes to do. But I wanted you to see how the dough compresses so evenly.
Here's the general idea:
Lay a single sheet of parchment paper on the counter with the short side facing you.
Spread loose dough across the paper.
Fold the upper half of the parchment OVER the dough.
With your left hand holding down the bottom half of the parchment (assuming you're right-handed), take a flat bench scraper or a ruler and--with your right hand--press firmly up against the bottom edge of the dough, pushing in as you go.
Work your way across the dough, opening the paper and evening up the edges and scrapping any loose dough back onto the roll.
The dough will begin to lengthen and become a smaller, tighter diameter.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/Marilyn%20Storing%20Cookies/009.jpg
Eventually, the dough will be so tight that you can't reduce the diameter any more. This works especially well for sugar or shortbread cookies that you want perfectly round, yet don't want to roll out and cut.
When the dough is finished, roll up in the same parchment and twist the ends to seal. Annotate the name and pop into the freezer.
Slice and bake as needed.
http://s56.photobucket.com/albums/g166/Finer_Kitchens/Marilyn%20Storing%20Cookies/
Click link then select "VIEW AS SLIDESHOW" to see my photos. The process is very simple and I've added far more images than it actually takes to do. But I wanted you to see how the dough compresses so evenly.
Here's the general idea:
Lay a single sheet of parchment paper on the counter with the short side facing you.
Spread loose dough across the paper.
Fold the upper half of the parchment OVER the dough.
With your left hand holding down the bottom half of the parchment (assuming you're right-handed), take a flat bench scraper or a ruler and--with your right hand--press firmly up against the bottom edge of the dough, pushing in as you go.
Work your way across the dough, opening the paper and evening up the edges and scrapping any loose dough back onto the roll.
The dough will begin to lengthen and become a smaller, tighter diameter.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/Marilyn%20Storing%20Cookies/009.jpg
Eventually, the dough will be so tight that you can't reduce the diameter any more. This works especially well for sugar or shortbread cookies that you want perfectly round, yet don't want to roll out and cut.
When the dough is finished, roll up in the same parchment and twist the ends to seal. Annotate the name and pop into the freezer.
Slice and bake as needed.
http://s56.photobucket.com/albums/g166/Finer_Kitchens/Marilyn%20Storing%20Cookies/