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Old 09-29-2004, 03:45 PM   #21
Moved on
Join Date: Sep 2004
Posts: 181
I roll my dough on the top of my freezer chest. Unless you live in the tropics, you can wait until it is cold outside and open the window. I bet plenty of Christmas cookies are made in a cold room.

Also, there are ways to decrease the water content of the dough without compromising the flavor. For example:

1. use rendered butter.
2. leave out eggwhites or replace with powdered eggwhites.
3. use more concentrated "flavor oils" instead of "extracts."

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