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dish washer.
Hot water turns flour into a gummy paste and makes it stick hard. Rinsing in cool water removes the flour before it makes a gummy, sticky mess. Day 3: Roll out, cut dough
and bake
This makes a gorgeous dough that’s easy to work. When rolling out dough, try not to use any additional flour. You may use a minimal amount of flour if absolutely necessary.
Grease and flour 4 cookie sheets (each 17 inches by 14 inches). Roll out each rectangle of dough right on greased and floured cookie sheet.
Use 1 rectangle per cookie sheet and roll dough to a thickness of 3/16 inch. Leave 1/2-inch space between pieces to allow for expansion during baking.
Pull away excess dough from pattern pieces. Reserve trimmings to reroll again. Repeat with remaining dough on additional cookie sheets.
Chill pattern-cut dough pieces (on cookie sheets) in refrigerator 10 minutes before baking.
Preheat oven to 300 degrees (yes, 300 degrees; that’s lower than traditional cookie-baking temperature).
When ready to bake, brush cookie dough pieces lightly with water, which gives the baked cookies a nice shine.
Bake 20-30 minutes depending on the size of the piece. Bake smaller and larger pieces separately for uniform baking. Cookies are done when they are firm to touch yet still a bit soft, have just begun to brown and are lightly browned on bottom.
Do not over-bake. If cookies are over-baked, they are still usable but will break if you try to trim them. (Trimming is not always necessary.)
Let cookies cool completely on the baking pan. They will get firm and release from the pan as if by magic using a metal spatula or pancake turner. If cookies stick, they are still too warm to remove.
Cool pieces overnight on cooling rack. Pieces should stay flat, uncovered
See GINGER, Page B8
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