Screw Pillsbury: You Can Make Better Slice & Bake Cookies Yourself

You Can Make Better Slice & Bake Cookies Yourself

Screw Pillsbury: You Can Make Better Slice & Bake Cookies Yourself

There are few things more satisfying than fulfilling a craving with instant gratification. Companies like Pillsbury and have made this possible with the introduction of their famous Ready to Bake Cookies line: just rip open the package, break off the cookies along the creased lines, place on a cookie sheet, and bake.

However, if you're looking for something more spicy or savory, you're usually out of luck. Thankfully, it's not difficult to create your own "Ready-to-Bake" style shortbreads at home. Knowing how to roll a cling-filmed log allows you to keep any dough at hand.

The video below demonstrates the steps behind not only rolling the log shape, but creating an airtight container for the log to be stored in for future use.

Making dough logs really is as easy as it looks! And here are the ingredients I used to create my savory Parmesan Cayenne Shortbread biscuits:

Ingredients

  • ½ cup all-purpose flour
  • ½ cup unsalted butter, softened
  • ½ cup Parmesan cheese, finely grated
  • 2 egg yolks
  • 1 tsp. cayenne
  • ½ tsp. chipotle chili powder
  • ½ tsp. salt

Directions

  1. Combine all ingredients except egg yolks in a standing mixer (or in a bowl if you don't own a stand mixer).
  2. Mix the ingredients on medium low until the consistency is like sand using either a stand mixer or a hand mixer.
  3. Add egg yolks and mix until the yolks are completely incorporated.
  4. Empty the dough onto plastic wrap and start shaping the dough into a log with your hands. For best results, follow the video linked above.
Air-tight and perfectly shaped.
  1. If you will use the dough in the next 2-3 days, store it in the refrigerator. Otherwise, it will keep in the freezer for up to 6 months.
Depending on the size of your log, you can tuck it away in any nook or cranny.
  1. If you've refrigerated your dough, let it defrost at room temperature for 10 minutes before using. If you've frozen your dough, let it defrost in the refrigerator for several hours (and then for 10 minutes at room temperature).
  2. Then, using a sharp knife, slice evenly into pucks.
Look for a smooth, non-grainy consistency when slicing.
  1. On a parchment- or Silpat-lined baking sheet, spread the pucks out and bake at 350°F for 15 minutes. (If you are using this method for another recipe, follow the instructions listed on said recipe.)
Even slicing ensures even baking.
  1. When the shortbread is ready, remove from the oven and let them cool for a minute before transferring them to a cooling rack.
  2. Serve and enjoy!
Parmesan cayenne shortbreads... yum!

Roll with Every Flavor

While this method can certainly work with cookie doughs and—as I demonstrated above—savory shortbreads, you can also use it to roll homemade sushi, shape delicious rolled tenderloins, and set compound butter.

Let us know what new flavors and recipes you choose to use with this simple trick in the comments!

Photos by Laura Holman / Food Hacks

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