Dust rolling pin and smooth surface with flour. This will prevent dough from sticking
Too much flour will make cookies tough and dry.
Roll only part of the chilled dough at a time. Keep the remaining dough in the refrigerator
Roll the dough to the appropriate thickness. Thinner dough makes a crisper cookie; thicker dough makes a softer, chewier cookie
Check the thickness with a ruler. Cookies will bake evenly when the dough is rolled to a uniform thickness
Use a pancake turner to transfer cookies. This will prevent unbaked cookies from stretching and tearing and baked cookies from breaking
Refrigerate dough before shaping, if necessary, for easier handling
Flatten cookies with your thumb, a fork or the bottom of a glass. Dip them in either flour or sugar to prevent sticking
Refrigerate the rolls up to 1 week. You can also wrap them in foil and freeze for up to 3 months.
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