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Pottery Avenue by Pangaea Trade, INC

Pottery Avenue 10" Embossing Rolling Pin NUTCRACKER - LEP-158

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  • Pottery Avenue 10" Embossing Rolling Pin NUTCRACKER - LEP-158
  • Pottery Avenue 10" Embossing Rolling Pin NUTCRACKER - LEP-158
  • Pottery Avenue 10" Embossing Rolling Pin NUTCRACKER - LEP-158
  • Pottery Avenue 10" Embossing Rolling Pin NUTCRACKER - LEP-158

10" Embossing Rolling Pin NUTCRACKER

Pattern: ROLLING PIN
US$56.99

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SKU: LEP-158 NUTCRACKER

Quick Overview

The 10" Embossing Rolling Pin NUTCRACKER is precisely embossed and grooved with laser technology.

The 10" Embossing Rolling Pin NUTCRACKER is precisely embossed and grooved with laser technology. The embossed rolling pin has dimensions of 1.-inch x 2.5-inch and features NUTCRACKER pattern to add an intricate touch to your cookies and get it customized for corporate gifting and family reunions. The ornate design and clean finish of the rolling pin is ideal for presenting it to your dear ones or for a DIY expert. The rolling pin n folk tradition has nutcracker and Christmas designs. This fondant rolling pin efficiently imprints a fun, repeating daisy and tulip pattern over your masterpieces.

Here are The Details For Use And Care.

Rolling Instructions:

• Roll dough out with regular rolling pin to 4mm 
• Emboss with one roll of medium pressure. If you get dough in your roller, apply less pressure 
• Begin rolling 1 inch from the dough bottom edge to help avoid dough rolling up with the pin 
• Cut away non embossed dough and repeat

Care Instructions:

• Prior to first use, apply oil such as wood oil, vegetable, olive, flax etc. 
• Clean with stiff bristled brush 
• Soap and water when necessary 
• Pat thoroughly dry 
• Re oil as needed.

Wooden Corner NUTCRACKER Rolling Pin

• 10 inch (0.25 m) x 2.5 inch (6.35 cm) roller

• 17 inches (0.43 m) from tip of handles

SHORT BREAD DOUGH

• 1 cup butter, room temperature

• 1/2 cup white sugar

• 2 teaspoons almond extract

• 2 1/2 cups sifted all-purpose flour

Directions

• Prep time

• Cook 25 m

• Ready In 2 h 40 m

1. In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.

2. Preheat oven to 300 degrees F (150 degrees C).

3. On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on un-greased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.

4. Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.   (LEP-158 NUTCRACKER - 10" Embossing Rolling Pin NUTCRACKER)