Attach Pattern Roller

You can slide the pattern part onto a rolling pin or just use the pattern roller by itself.

The rolling pin handles make it easier to roll on the imprint but you can still texture the dough without the rolling pin!

Ingredients

2 sticks (1 cup) cold, unsalted butter, cubed
1 cup granulated sugar2 eggs
4 cups all-purpose flour
3/4 cup cornstarch
3/4 teaspoon kosher salt
1 teaspoon vanilla extract

Mix Ingredients

Cut the sticks of butter into cubes to make it easier for the mixer. Add to a bowl and then mix with sugar on a low setting.

Next add the eggs and mix. Don't mix for a long time as this will mix in too much air and allow the dough to rise.

Once mixed we'll add the cornstarch and flour. Mix and then add the vanilla extract.

Continue to mix until the dough pulls away from the sides of the bowl.

Now we are ready to roll and cut!

Roll dough

This dough is easy to work with and there is no need to chill it so you can go straight to rolling and cutting.

Roll out the dough in between two sheets of parchment paper.

Use the rolling pin to evenly flatten the dough.  You could also use a cylinder like a spray bottle or can you spread out the dough. 

Roll Pattern

To get the pattern to really show through. We rolled it out slowly while press down on the sheet.

It’s not sticky so it doesn’t get stuck in between the crevices and it holds its shape.

Cut shape

To cut out the shape, we firmly press down on just the edges and slightly wiggle to it break away. It can be a bit like tetris if your laying out patterns to be efficient.

Parchment paper makes it easy to remove the cookies and there’s no need to dust your counters with flour. It’s less waste and mess free.

Bake

We made a whole batch of them using different shapes and set the pattern going in different directions so it's easy to get variations.

We baked these for about 9 minutes at 375F or 190C. Top rack, conventional oven.