No need to be spooked about making rolled-out cookies. Follow Betty’s Tips for sweet success!
Place the dough between flat wooden or plastic rulers or between 1/8-inch-thick wooden dowels from a craft or home store. Roll the rolling pin over the rulers or rods to make the dough an even thickness.
Roll one part of the dough at a time, keeping the rest in the refrigerator. That way, the dough won’t become too warm or sticky to roll.
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