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I recently purchased a rolling pin that makes an imprint in cookies. The recipe I used makes the dough rise, so I lost the imprint. Any suggestions?

The recipe that I used calls for baking powder and baking soda, so the dough rises a bit. Any recommendations as to the sort of cookie dough that would retain an imprint?

asked by Peter Bottéas 8 days ago

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Nancy
Nancy

Nancy is a trusted home cook.

added 8 days ago

Speculoos or Dutch windmill cookies.
https://www.eatthelove.com/speculaas/

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Jessica
added 8 days ago

Use a sugar cookie dough that doesn't have any baking powder or soda in it. After you cut them out, refrigerate for about 10 minutes before baking.

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heasue
added 8 days ago

springerle cookies

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Peter Bottéas
added 8 days ago

Thanks!

Smaug
added 8 days ago

Shortbreads are usually quite oven stable.

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