Thanks for this. I learned cookie-making from my mother in the dark ages (1950's - 60's) before rolling and then baking on parchment was a common/feasible practice in home kitchens. She insisted that, when you were going to need to reform and reroll scraps, 'flouring your surface and rolling pin' with confectioners (10X) sugar rather than flour would keep the reworked dough more tender. I've been following that advise for decades, but I'm curious about a professional's opinion of that and whether 'science' has any contribution to make on that.

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