Usually checkerboard cookie dough is firm, must use flour for rolling it out and water with a brush to make the meeting edges stick when you stack and shape it. Cutting is same idea use a water lubricated knife and cut clean, ultimately clean up of these cookies is a breeze.
Usually checkerboard cookie dough is firm, must use flour for rolling it out and water with a brush to make the meeting edges stick when you stack and shape it. Cutting is same idea use a water lubricated knife and cut clean, ultimately clean up of these cookies is a breeze.
Posted using Partiko iOS
Thanks for explaining
Posted using Partiko Android
No worries my dear 👌
Posted using Partiko iOS