I make a lot of cut out cookies. I find that to avoid them form getting tough, I slice open a zip top bag leaving the folded bottom intact and roll the chillded dough between the folded plastic. The freezer weight bags work the best and no extra flour is needed for rolling. It can be used over and over again as well. The plastic bag technique is popular in the test kitchen too. Susan Reid uses it for all pie crusts and cookies. Thanks for sharing. Happy Baking! MaryJane @ The Baker's Hotline

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