How to Cut Cookies Into Diamond Shapes

Cutting shaped cookies requires using a rolled dough.

Diamond-shaped cookies make an attractive addition to the refreshments for any party, and they are an unusual addition to a tray for cookie-swaps or holiday gifts. While they require a bit more effort than drop cookies, especially if you do not have a diamond-shaped cookie-cutter available, diamond-shaped cookies are not difficult to make.

Things You'll Need

• Dough for rolled cookies
• Rolling pin
• Flour
• Chef's knife or pastry wheel
• Straight-edge (a ruler or yardstick can be used if necessary)

Instructions

1. Spread flour lightly on a clean counter or pastry board.

2. Shape a portion of the cookie dough into a ball and place it on the floured board.

3. Gently press the dough with the rolling pin to flatten it.

4. Roll the dough from the center to the edges, keeping a uniform thickness. As you roll, shift the dough to keep it from sticking to the board, but do not turn it over.

5. When the dough reaches the thickness dictated by your cookie dough recipe, use a lightly floured knife to cut diagonal lines from the top right to the bottom left of the dough, spacing the lines evenly depending on the desired cookie size. Use a straight-edge or ruler to ensure the correct distance between cuts and to ensure that your cuts are straight.

6. Cut diagonal lines across the dough from top left to bottom right, again spacing the lines evenly.

7. Use a thin spatula to transfer the diamond-shaped cookies to a baking sheet, leaving 1 inch between cookies. Press the trimmings into a ball to be reused.

Tips & Warnings

• Cookie dough should be chilled and then softened before it is rolled out.

• If the dough begins to stick to your rolling pin, lightly flour the rolling pin, using as little flour as possible.

• Portion the dough and handle only a small amount at a time, keeping the remainder chilled so that it does not get too warm to handle.

• Cookie dough becomes tough if handled too much, so work quickly and lightly to prevent your cookies being too hard.

References

• "The American Woman's Cookbook"; Ruth Berolzheimer; 1972
• "LaVarenne Pratique"; Anne Willan; 1989