Christmas Cookie Embossing Rolling Pin, Wood Engraved

Reindeer, trees and snowflakes in every roll

• Deep carved pattern

  The engraving runs the full length of the barrel, so one roll stamps reindeer, fir trees, stars and snowflakes in a single pass. The lines are deep and clean, and they stay readable after baking on golden and gingerbread dough.

• Solid beech wood

  The barrel is solid beech with a honey-caramel grain and smooth turned handles that sit firm in the palm. The weight stays even under your hands, so the pressure holds steady from one end of the tray to the other.

• Ready for cookies and fondant

  Press it into chilled cookie dough or thinly rolled fondant. The same pattern works on a gingerbread batch and on cake toppers, so one pin covers the cookie plate and the dessert table.

Roll, press and cut in three quick steps

1. 1
   Roll the dough evenly

   Roll the dough to a sheet of even thickness. Chilled cookie dough holds the pattern better than soft dough.

2. 2
   Dust and press

   Dust the carved surface lightly with flour, then press firmly and roll once from end to end.

3. 3
   Cut and bake

   Cut around each raised motif with a knife, lift the cookies onto a lined tray and bake as your recipe says.

Keep the wood carved for years

• Hand wash with mild soap

  Rinse quickly and keep standing water off the wood grain.

• Dry right away

  Lay the pin flat or stand it on its handles so air reaches every carved line.

• Oil it now and then

  A light food-safe oil keeps the beech from drying out and cracking.

• Skip the dishwasher

  Heat and detergent dry the wood out and can roughen the finish.