cookieman
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Posted: Tue Feb 15, 2005 11:34 AM
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Leighsee--
I'm not sure what recipe you are using, but here is my advice for sugar cookies:
I always roll the dough between 2 pieces of wax paper (I buy the "dry" wax paper at a restaurant supply warehouse, but regular wax paper from the supermarket works too). I have NEVER rolled a dough on my counter top. I shudder to even imagine the mess it would turn out to be!
After I roll out the dough to approximately a 12" circle for a 13 oz. piece of dough, I put it in the freezer on a flat surface (like a cutting board) for at least 15 minutes. After it is frozen stiff, I then proceed to cut out my cookies. They cut and transfer to the baking sheets like magic. By the time you are ready to put them in the oven, they are pretty much at room temperature. No extra baking time is needed.
By the way, my web site is www.custombuytom.com if you want to see my cookies. If you want my recipe, it is from the Joy of Cooking and it's called Rich Rolled Sugar Cookies. If you don't have access to this book, I can e-mail you a scan of this recipe. Just contact me through my web site.
Happy Baking!
Cookieman
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