1 - instead of wax paper or parchment, I've rolled cookie dough, biscuits, pie crust, etc, between 2 layers of plastic wrap for decades - just lift & reapply the plastic wrap every few rolls - for sticky dough, it works sooooo much better!! 2 - I knit & found quickly about the same time (probably the same cream wafers recipe I make frequently) that the way to get the perfect depth all the way across is to lay a 12" or longer knitting needle on each side of the dough & roll (if you can't pop off the knitting needle end, it needs to lay off the rolling surface) Pick the knitting needle that matches the depth you want - eg US size 3 or 4 (decimal 1/8” = 0.125 = metric 3.175) US size 10 or 10 ½ (decimal ¼” = 0.25 = metric 6.35 Perfect every time:)

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