On Nov 30, 11:37*pm, "Polly Esther" > wrote:
> I am a cookie champion. *People kill for cookies I've baked. *Okay. That's a
> slight exaggeration but I've never had a leftover. However . . . my attempts
> with cookies that should be rolled out and cut? No success. Are there some
> technical tricks or something Moma taught you that I've missed? I do have a
> nice slab of marble and I could put it in the freezer for a while if *cold
> surface would help. *Maybe I need a better weapon to slide the cut cookies
> to the cookie sheet. *I always wind up with what looks like ragged pasta.
> What am I missing? *Polly

It sounds like your dough is getting to warm by the time you're ready
to put the cookies on the cookie sheet. Instead of using a spatula to
transfer the cookies to the cookie sheet, I just pick them up with my
fingers and transfer them. Another thing to try is to roll the dough
directly on to the cookie sheet. You'll have to experiment with how
much of the dough you need to use so it's the proper thickness. Next,
cut out the shapes you want and simply remove the excess dough. You
won't have to worry about getting the cookies on the pan because
they'll already be on the pan. This is a good way to do it if the
shape is intricate and tends to break easily if handled too much.