I am of the grammar police ilk, but a serious cookie decorator too. I do like to make decorated sugar cookies and enjoy the work as something to take my mind off more serious things. I have learned to roll my dough between two sheets of parchment before chilling, then slide the rolled dough into the fridge. About 20-30 minutes later, I cut it and can safely move the shapes to different pans. The chilled shapes also keep their shape better when baking, and I'm adding no extra flour to the dough. Certainly less mess too!

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