Alaska Cookie Cutter

Two Piece Cookie cutter is more versatile and can be used with varying thickness dough. Outside cuts shape, inside stamps design.

Roll out dough to desired thickness on parchment paper, turning and dusting lightly as you do.

Dust surface of rolled out dough with flour.

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.

Use outside of shape to cut rectangangle. (Do not lift or move cut out shape.)

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.

Remove cookie cutter inside and outside using finger holes.

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.

1 Cup Butter - Softened - not melted
1 Cup Granulated Sugar
1 tsp. Vanilla Extract
2 tsp. Baking Powder
2 3/4 Cups Flour

Cream butter and Sugar in mixer.
Add Egg and Vanilla and mix.

In separate bowl mix dry ingredients.

Slowly incorporate dry ingredients into wet ingredients.

Do not over mix.

Form dough into balls. Roll out on lightly floured parchment paper and cut with cookie cutters.

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.

Post-Printing

Trim as necessary.

How I Designed This

Cookie Caster and Tinker CAD.

Category: Food & Drink