[Sca-cooks] cookie rolling question

[Johnna Holloway]

One thing I have done over the years is acquire a selection of rolling pins
and depending on the doughs and how I am feeling, I switch off from pin 
to pin.
Weight does make a difference. Sometimes I want marble; sometimes non-stick.
Also rolling out on silpat sheet or something like that also makes a 
difference.
And the height of the table on which I am rolling. Must I stand or can I 
use a stool?
Sometime it's not the fingers that
ache-- it's the motion in the wrists that hurts. I can well understand 
where you are coming from.
I suppose that I am lucky in that the medications that I take  for
the knee (degenerative arthritis there now) have helped my hands
so that they don't bother me as much as they once did.
I don't have the pasta attachment for my Kitchenaid. I have two manual 
pasta machines
with all the attachments so I have used those for various things over 
the years. One thing
that I wonder about is what sort of dough your heirloom cookie recipe 
produces. I can see
that soft, really butter filled doughs falling apart and not working 
well when run through the Kitchenaid. There are so many
variations on cookie doughs- those that can be rolled repeatedly, those 
that must be rolled gently.
Some also must be chilled or allowed to rest, etc.
My thought would be to try
a quarter of the recipe through the machine and see what you get. It 
can't hurt and if it works
well let us all know.

Johnnae


Ang Malone wrote:
> This isn't laziness, I have rheumatoid arthritis and the last time it 
> flaired it made my hands and some other joints likely to have pain 
> from certain kinds of repetitive motions, so here's the real story:
>   I found my mother's christmas cookie recipe, snipped
> I wonder if I can use the pasta rolling attachment to roll out the 
> cookie dough, it says in the recipe to roll it out to be 1/4 inch 
> thick.  So my question is has anyone ever tried this?  Does it work well?
>
> 	Ang
>