That's How I Roll...

Time to make the doughnuts!  Sorry, what I meant to say is time to make the dough - NUTS, I forgot to set the butter out!  Well, let's get out all of the ingredients and let the butter get to room temp while measuring everything.  (Before I do that, let me apologize for my photo layout - they were supposed to be 3 across, but Blogger is NOT cooperating with me today!  Neither is the weather, as you can tell when the clouds really rolled in on some of my photos...)  So, let's get started on our cookie dough!

While measuring ingredients, slice butter into a mixing

bowl to soften to room temp - I usually let the butter

sit for 1/2 hour to an hour (it doesn't take that long to

measure everything, so I like to pre-measure dry

ingredients for future batches if I have the time : )

Cream the butter (using paddle attachment on speed 1)

Butter isn't done yet...scrape your blade...



Butter is almost done...be careful

not to over-beat... it may cause

cookies to spread in the oven...

 

Butter is just right!

Now add the sugar...

...and mix on 1...occasionally scrape the blade...

...not there yet - don't over-beat...

...done creaming the butter and sugar!

(note: storm rolling in...)

Now add salt...

...flavorings (love my DASH measuring spoon)...

...the eggs...

...and mix on 1 - but not too long...

...until it looks like this!

Now add the flour, a large cup at a time...

(note: the storm has passed)

...give it a stir before mixing so it doesn't poof all over...

I pulse it a few times until it is just incorporated before adding

more flour - you don't want to over-mix the flour or your cookie

will make lots of gluten & be too tough!  Remember to

occasionally scrape the bowl and blade so you incorporate everything.

After the last (4th) addition of flour - I'm making a double

batch so lots of flour here - I know

it is ready when it kind of just falls off the blade...

Pretty, isn't it? Well, it will be in a sec...

Take it out of the bowl, pat it - you can't NOT pat

your dough - & it's ready for rolling!  See, pretty!

I like to divide the dough into 4...

...'cause it's easier to work with...

and because I like to roll my dough out...

BEFORE chilling!  I'm such a rebel!

I fold a piece of parchment in half, and

put the dough on one side...

...then fold the other side over it...

...and roll...

...until you have the desired thickness. You can either eyeball it, use rubber rings, a dough-board, paint sticks, or a handy-dandy Joseph Joseph adjustable rolling pin - perfect every time!  (Note: No extra flour used for rolling! If you typically have issues with spreading, using some flour does help, but don't use too much.)

Now, for my favorite part... the

FLIP-FLOP!  I'm pretty sure I invented it

myself, but I may have seen it somewhere before

& just don't remember... my husband thinks I'm a

genius, so let's just say I invented it... Anyhoo,  

Put a piece of parchment over the top

of your dough...gently smooth it on there...

...now slide a thin flexible cutting mat (or something

like it - sometimes I use cardboard) all the

way under the bottom to support the dough...

...gently place a smaller thin flexible cutting

mat (or the like - LOL, love that phrase!) over the

parchment covered dough...

*This is where the next photo would be... sorry there is no photo

of the actual FLIP-FLOP as it requires both hands...I'm not that talented...

Now, (if you are a righty) gently place your left hand over

the top mat, and grasp the bottom mat with your right

hand... Lift the whole thing up, and flip it, making sure

to flip your left hand as well, supporting the dough,

and then gently remove your left hand from the bottom.

The small mat will now be underneath, and the

larger mat will be on the top.

 See?  Now, lift the larger mat off of the top, and

peel away the parchment (the piece you rolled on.)

 Now, you are ready to put your dough on

a pan to chill in the fridge. 

 Simply lift it from under the bottom

mat, and slide it onto a pan!

 Repeat for the other 3 balls of dough...

 And now...

 Cross-stack the pans so you can fit them

in the fridge...

 ...and chill for several hours before cutting.

(Hint: Do not have anything garlic-y in your

fridge - the dough will pick up the odor! Yuck!)

They are now also chilled enough to stack and

store in Tupperware for up to a few days

(how handy, there is already a layer

of parchment under each one!) or, you can

 wrap each layer in Saran wrap, and even freeze it! 

So that's How I Roll...  Just remember - scrape down your

 bowl & blade as necessary, don't over-mix and handle gently

after rolling, or you will have dented dough.  Which isn't pretty.

Oh, and before you go...

...find someone to do the dishes!

See you next time for a cut & bake session!