Have you ever made a batch of rolled cookies, and wished you could avoid the waste or extra work created by using dough from the spaces between cookie cut-outs? Martin Lersch, a scientist living in Norway, considered the possibilities. Lersch decided to come up with a new way to make rolled cookies. He designed a cookie cutter to create a tessellated sheet of dough, meaning there is no space between each shape.
You can read more about his ideas on cookies and more on his blog, Khymos. In case you are interested in trying his idea for this year’s Christmas baking fun, a few of Lersch’s cookie cutters may be 3-D printed from Thingiverse.com
Ergonomic Design
Another implement that has undergone design upgrades is the Spritz cookie press. Gone are the days of wondering if you’ve cranked out enough dough or have created a shapeless blob. Many newer spritz press designs feature a one-handed trigger mechanism- there is even a battery-powered model that requires less hand strength. These new devices dispense the same amount of dough for every cookie and some sets have additional disc sets with shapes that go well beyond the classic Christmas set.
Double it Up
When making krumkake and rosettes, you can produce them twice as fast by using a double iron. Use a side-by-side electric krumkake iron, or find a two-pronged rosette iron that makes twice as many cookies.
The Secret to Sandbakkels
These tins do come in an newer anodized version, but you can easily season classic sandbakkel tins so the dough doesn’t stick. Grease with shortening and heat in oven for 30 minutes at 350 degrees F. Cool tins and wipe out any excess shortening.
Image credit: Martin Lersch, khymos.org