Processing cookie dough easier
I've come up with another way to simplify the processing of cookie dough, which I'll always do from now on.
Many people know it, you get the fresh cookie dough out of the fridge and start to roll out some dough and poke out, but at the end of the little annoying leftover dough is left, which is already processed with flour and harder and brösliger than the fresh dough. So far, I have kneaded the small remainder in the next piece of fresh dough and mixed, but it bothered me constantly that the little rest begins to crumble in it.
But now I did it a little differently, and I always put the little leftover piece aside at the end and continued with new dough. So it was faster and I did not always have to knead the rest. The whole thing I did until the end until no fresh dough was left. So all the leftovers had the same processing with flour behind them, so the consistency was pretty much the same.
I then kneaded all the remaining dough pieces well and made some more cookies out of it. I hope I could explain the tip, as I mean it, in a very understandable way. I'm sure some of them will do the same, but I've always done it differently.
