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sticky, chill board and rolling pin as well as dough.
4. Roll small amount of dough (1 cup) at a time and keep remainder in refrigerator.
5. Resist the temptation to add flour when dough sticks; this makes cookies tough and dry. To avoid using extra flour, use a stockingnette covered rolling pin or roll dough between two sheets of waxed paper.
6. Flour cutters only if dough is soft and sticky and then only lightly.
7. Cut cookies as close together as possible so there will be few scraps to re-roll (re-rolling makes the cookies tough).
8. Space cookies 3/4-1-inch apart unless recipe states otherwise; most rolled cookies spread very little.
9. If you are making these for a tree ornament, cut hole for ribbon or hanger before baking. Otherwise, cookie will crack.
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