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Pampered Chef: When is best time to move BIG cookie?

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  1. its_me_susan

    its_me_susan Senior Member

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    I baked a roll of sugar cookie dough on my stone. Admittedly I think it may be a touch overcooked (though the crumbs I tasted are perfect)... The recipe says to let it cool completely before frosting. I was going to use it tomorrow, so I let it cool alot, and tried to lift it (using the lifters) but it is breaking! *gasp* Thank goodness it's not a show!

    When you prepare this at a show, do you transfer it right away while warm and pliable? I thought I would be able to let it cool, wrap it and frost tomorrow.

    I'd love it if you'd all please share your experiences with me. Thanks!
    Susan :)
     
    Sep 7, 2005
    #1
  2. its_me_susan

    its_me_susan Senior Member

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    ooops posted in wrong thread
     
    Sep 7, 2005
    #2
  3. Susan,

    Hi! I have always just loosened the bottom of my cookie and then frosted or whatever and then cut and served my cookie straight from the stone. I have always used choc. chip cookie dough. I don't know if that makes a difference.
    Maybe just loosen the cookie and then let it cool completely and slide off instead of lifting off would work better. Hope that helps! Good luck!

    Christy M.
     
    Sep 8, 2005
    #3
  4. monica_sweetconsultant

    monica_sweetconsultant Advanced Member Silver Member

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    reading this post made me think of something that happened to me. i was at my 2nd show and making the bannana toffee pizza. my hostess bought the off brand type of cookie dough and it ran off the stone and burned into her stove. i havent had this happen to me. does the off brand really make that big of a difference? it was awful...the whole house smelled like a burnt cookie. i think that affected the bookings also...lol...cant blame them really. but i was just wondering about the different type of cookie doughs.
     
  5. dawn424383

    dawn424383 Member

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    I have read on this site, and other PC sites as well, that name brand vs. off brand really does make a big difference when it comes to certain recipes. (i.e. recipes using cookie dough, crescent rolls, and biscuits, to name a few) For that reason, I always recommend to the host to purchase name brand. The few extra cents is more than worth it!
     
    Sep 8, 2005
    #5
  6. monica_sweetconsultant

    monica_sweetconsultant Advanced Member Silver Member

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    thats what i was thinking. well she definately found out the hard way. lucky for me it was my husbands cousin and she wasnt freiked out by the mess. i havent made that pizza since..lol...but now i know to use the brand name. thanks for the info!!!
     
  7. chefjulie_sc

    chefjulie_sc Member

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    Off brand vs. name brand

    I've never had any problems using store brand crescent rolls, but I don't know about cookie dough.

    I have loosened the cookie with the Serrated Bread Knife before trying to move it. You might want to try this next time before using your lifters to move the cookie. The Bread knife is so long that it will fit under the whole cookie on the Lg. Round Stone.

    Also, here's a quick tip...the new Saran stretchy covers...one of them, I think the large round one, will fit over the entire Lg. Round Stone, since you mentioned storing or covering the cookie to frost later. My director shared this with me, and it's great, especially if you pre-bake something to take to a show with you.
     
    Sep 8, 2005
    #7
  8. Moving Cookie

    One trick that I have used to loosen the big cookie is plain dental floss. As the cookie cools, take a piece of floss and slide it under the cookie, with a rocking motion. So far, all of my cookies have been successes. I always assemble and serve straight from the stone - gives me a chance to talk it up and show off the Round Woven Tray!
    Debbie
     
    Sep 14, 2005
    #8
  9. its_me_susan

    its_me_susan Senior Member

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    Does the cookie crumble when you cut it? Do you use the pizza cutter or a big knife?
     
    Sep 17, 2005
    #9
  10. its_me_susan

    its_me_susan Senior Member

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    I love the dental floss idea!!!
     
    Sep 17, 2005
    #10
  11. BethCooks4U

    BethCooks4U Legend Member Gold Member

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    That's a great idea but I always use the bread knife to loosen the cookie - it works great and shows another tool!
     
    Sep 18, 2005
    #11
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