Rolling Cookie Dough

Principles are the same as for rolling pastry dough, except that cookie dough tends to crumble and stick. After mixing, knead it lightly so it holds together, then chill for at least an hour until firm. If stiff enough, roll the dough as for pâte brisée.

1. Generously sprinkle the dough with flour or sugar and place it between two sheets of wax paper or plastic wrap.

   

2. Tap the dough with a rolling pin to flatten it, then gently roll the dough between the papers to the required thickness.

   

3. Peel off the top layer of paper. Cut out shapes with a cutter or knife dipped in flour. Press the dough trimmings together and roll again.