The 4.5" Embossing Rolling Pin Cup Cake features rows of cup cakes, start baking cookies with cool folk-dance design crafted with Polish skill. Your kids will definitely remember textured cakes and cookies, giving them warm memories and brightest memories. This ornate and joyful piece is a wise choice of gifting with customization option for corporate and family presents. Embossed with clever 4.5-inch laser cut technology, this rolling-pin can be a really nice housewarming gift or Christmas gift for your friends, kids and your kitchen.

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.

Pepper Cookies 1 1/4 cube Butter 3/4 Cup Sugar 1/2 Cup Karo (or maple syrup) 1 egg 3 1/2 Cups Flour 1 tsp Cloves 1/4 tsp Powdered Ginger 1/4 tsp Pepper 1/4 tsp Cardamon 1/2 tsp Baking Soda (dissolve in 1 TBS warm water) 1/2 tsp Baking Power. Heat Karo in sauce pan, add sugar and stir and dissolve. Remove from heat, add butter, mix together then add egg and beat. Add spices to mixture and beat together - sift flour and add 1/2, add with baking powder and beat. Add soda mixture and beat. Add remaining flour (keep 1/4-cup for rolling out cookies). Refrigerate dough 12 hour or freeze for 2 hours. Roll dough to 4 mm and use embossing roller for final emboss. Bake 375 for 8 minutes or until golden brown. Use your new rolling pin for these cookies. Make fun cookies with cup cakes as your pattern.

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.   (SEP-124 CUP CAKE - 4.5" Embossing Rolling Pin Cup Cake)