I learned to roll sugar cookies from my grandmother many years ago, but have tweaked my system over the years. We make what we always called "1-2-3-4" cookies: 1lb butter, 2c sugar, 3 eggs and 4 (approx)cups of flour, vanilla,. a little salt, and a bit of cinnamon (grandma never measured anything!), chilled overnight. I use a mixture of flour and confectioner's sugar to roll them on my KAF rolling mat. They have to be rolled out thin enough to see the KAF logo through the dough. Sprinkle with colored sugar, then into the oven for about 5-6 minutes. We just cut out circles, because they fit perfectly into a Pringles can, and that prevents a lot of breakage since these cookies are fragile. You can usually get 2 rollings out of a piece of dough. The third rolling out is just cut with a pizza wheel and baked...these are the snacking cookies to keep people from eating all of them before Christmas!

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