I have had rolling-pin-phobia for a while now but recently had some success with pie dough, so I though I'd give this a try. Fantastic! Dough rolling tips I found very helpful:
1. I tend to use a lot of flour on the board so I sub half powdered sugar into the dusting flour and the dough doesn't get tough, just sweeter.
2. For this recipe, I divided the dough into four batches, so things don't get too warm while rolling and cutting.
3. Place the dough on the lightly floured surface and roll the pin straight and away from yourself only a few times, then pick up dough and turn 45-90 degrees. Repeat, adding flour under dough and/or on top as needed. Roll, turn, roll, turn. This will keep your dough from cracking and help keep an even thickness across the whole piece.
4. After cutting, take remaining scraps and knead into next batch of dough. Cookies made from only scraps re-rolled never taste right.
5. And the most important rule of all: keep it cold. Always always always keep that dough cold. I even put sheets of cut-out cookies waiting to be baked in the freezer.
Good luck! This recipe is winner!
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I have had rolling-pin-phobia for a while now but recently had some success with pie dough, so...