Cut Out Cookies Made Easy(er)
I shared this tip last year, but I think it was after Christmas. It is literally the best baking tip I have ever found, so thought I would share again now that we are hot and heavy into the Christmas baking season. I think it came from the Cake Central website.
When you are making cut out cookies that require you to refrigerate the dough before rolling it out, roll the dough out between two pieces of parchment or wax paper before you put it in the fridge. The soft dough rolls much easier and never cracks. Once you have your sheets of dough rolled out, stack them on a cookie sheet and refrigerate until they are firmed up.
I took it one step further, and had my husband cut me strips of wood about 18" long, 1" wide and 1/4" thick. He also made me a set in 1/8" thickness. I lay these on either side of the dough and run the rolling pin over them, giving me perfectly consistent thickness.