1. Roll out only one portion of the dough at a time to prevent dough from drying out. I like to keep the other portion is the refrigerator and chilled.

2. Dust the rolling pin and board surface with flour to keep dough from sticking. Just don't throw down a handful of flour though because it will cause your dough to dry out and become tough.

3. Make sure to roll the dough evenly and to the correct thickness; typically 1/8” to 1/4” thickness.  Rolling pin bands are very useful for this purpose.  Uniform thickness will insure even baking and thinner cookies will be crisper and thicker cookies will be softer and chewier.

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