I love this recipe and make it for almost every occasion. I always split the dough up in 4 to 6 plastic bags before chilling. If I'm in a hurry, I put a couple in the freezer for about 30 minutes. For the longest time, I always used flour to dust the dough and working surface but then recently read reviews where users suggested using powdered sugar instead. This is an awesome tip as your dough doesn't get dried out after reworking the same dough a few times. You'll find that sometimes, you will need to re-chill the dough after you roll out a couple times as the dough becomes hard to work with when it is less cold. This is why it is good to chill in small portions to begin with. The dough is sticky before chilled. Once chilled, it is fine and of course you will need to dust with powder sugar or flour to keep from sticking to your working surface and rolling pin.
I've seen some reviews complaining that is bland. In my opinion, I think it's just perfect if you are going to ice or decorate with sugar crystals. The sugar cookie icing recipe on this site goes perfect with this cookie.
I tried rolling out directly onto parchment paper and I don't know how other people do it. Mine just slides around every where. I only line the cookie sheet with parchment paper. I always use parchment paper when baking cookies.
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I love this recipe and make it for almost every occasion. I always split the dough up in 4 to...