That’s how I roll, with a nylon pin
Q: When is a nylon rolling pin preferable to another type? What is the advantage?
A: I’m not sure why they are expensive, but a nylon rolling pin is my favourite kind. I use it for everything, including tarts, pies, cookies and puff pastry. I love its weight: not so heavy that it will crush pastry dough, but not so light that it’s inefficient. Its sleekness also makes it almost non-stick. Plus, it can go into the dishwasher.
Q: I’m entering a cookie competition and I hope you can recommend a winning recipe. My main limitation is I need a recipe where I can make and freeze the dough four days in advance.
A: A beautiful option are jammers: cookies with a vanilla sablé dough topped with a thick jam and a crumbly streusel. (You can find the recipe for Classic Jammers — from my new book — at thekitchn.com.) Other suggestions: anything slice-and-bake or any other cutout cookie.