I tried the No Fail cookie recipe last night, and I did not really like it. After I let it chill in the refrigerator, I found the dough hard to work with (I think I tore my rotator cuff trying to roll it out...LOL) and crumbley. I did not use any extra flour to roll it out, I used 2 sheets of parchment paper. It did have a good flavor and I did like the fact that the cookie was so smooth, but heck, my shoulders were sore this morning.
I roll mine out first, and then chill the flat piece before I cut, it if it's too soft. Or, just put the unrolled dough in the fridge for a shorter time - 20 minutes, maybe. Sometimes, on a cool day, I can cut it pretty much cut right after I make it. For sure, if you put a big log of cookie dough in the fridge to chill for too long it's impossible to work with. I learned this the hard way - sore wrists, shoulders, like you. The only time I've ever had to leave the dough for hours in the fridge was ONE time when I used a sugar cookie mix and it called for melted butter - I hated it.
Hope that helps.
roll then chill.. I cant use it if i chill first..roll out parts of it between parchment paper and chill it as you go.. by the time you finish the last part the first should be firm enough.. if not, I cut it and then pop intoo the freezer for 10 min they pop right out 
Yep, it's just you! 
No, really, I love this recipe, just got finished doing about 120 cookies for a fundraiser for Relay for Life using it, and you need to roll it out first and then refrigerate it. I can't imagine trying to roll it out after it's been in the fridge - it gets very hard which is good for cutting, but would think it'd be impossible to roll!
Try it again, you'll find it much easier.
Laura.
I also put some dough between 2 sheets of parchment paper and roll. Then put that on a cookie sheet and stick it in the freezer.
slejdick.....did you make ribbon cookies? I just made some the other day for a cancer support group at my hospital. The ladies just loved them. I hope they don't get any ideas for our Relay for Life, not sure I can handle a couple hundred cookies!
I love the No Fail recipe, still looking for the perfect icing though. I do the same as others on here.....roll out, put in fridge, then cut and bake. Works great.
Michelle
The no fail recipe alone with no icing is nothing exciting, but once you put icing on it------YUM!!!! 
I tried the No Fail cookie recipe last night, and I did not really like it. After I let it chill in the refrigerator, I found the dough hard to work with (I think I tore my rotator cuff trying to roll it out...LOL) and crumbley. I did not use any extra flour to roll it out, I used 2 sheets of parchment paper. It did have a good flavor and I did like the fact that the cookie was so smooth, but heck, my shoulders were sore this morning.
I have been using the Wilton recipe and I have to say that it is WONDERFUL!!! You don't have to chill it and you can use it right away. It has a wonderful buttery taste.
My husband is a cookie man (loves cookies) and he gave them a big 
!
Why don't you try them? They are good by themselves or with icing.
Here's the recipe. I use margarine instead of butter and regular vanilla instead of clear vanilla.
Wilton Roll Out Cookies
(Appx 20-24 cookies)
1 cup of butter or margarine
1 cup granulated sugar
1 large egg
1 tsp of vanilla
2 tsp of baking powder
3 cups of flour
Preheat oven to 400 F. In a large bowl, cream the butter and the sugar. Add the egg and vanilla and mix well. Mix baking powder with flour and add to butter mixture one cup at a time. It will become stiff, so you can knead the last cup of flour by hand. DO NOT CHILL DOUGH.
Divide dough into 2 balls. Roll out on a floured surface to 1/8 inch and cut with desired cookie cutters.
Bake for 6-7 minutes or until lightly browned.
slejdick.....did you make ribbon cookies? I just made some the other day for a cancer support group at my hospital. The ladies just loved them. I hope they don't get any ideas for our Relay for Life, not sure I can handle a couple hundred cookies!
I love the No Fail recipe, still looking for the perfect icing though. I do the same as others on here.....roll out, put in fridge, then cut and bake. Works great.
Michelle
I did, and the pics are in my photos. I thought about doing the cookies shpaed like ribbons, but decided to do square ones with a fondant ribbon on each one. They look fancier, but in reality it was much easier to do them that way.. It's easier to ice the squares, plus cutting squares of dough uses most of the sheet of dough, so not as much re-rolling!
Laura.
I have made the No Fail recipe once, and I didn't chill the dough at all. As soon as I finished making it, I rolled it out and started cutting away. It was a little soft and I had to be careful when I handled it, but it still worked great and I had no problems. But I agree with the others, if you're going to chill it, definitely save your strength and roll it out first!
I made the no-fail last night for the first time and I LOVE it! I followed Antonia's directions, rolled it out on a Silpat mat (not chilled yet). Tried the parchment paper but as she says in her directions you get too many wrinkles. So I stopped that and went back to the Silpat. Cut the cookies, left them on the mat on a cookie sheet to go in the freezer for about 15 minutes. Then pull them out and you can scoop the cookies off because they are stiff. Bake them for about 20 minutes at 325 on a silpat an you will have the most wonderful cookies. I'll be icing tonight!
MariaLovesCake--
Actually I do use the Wilton recipe but it is one that I got years ago when I took my first class. It is a large batch roll-out. I like these because they stay firm but soft.
I would love to compare. Can you post it? How different is it from the one I posted?
My recipe is:
1 1/4 cups butter
2 cups granulated sugar
2 eggs
5 cups flour
2 tsp. baking powder
1 tsp. salt
1/2 cup milk
1 tsp. vanilla
Cream butter and sugar. Add eggs, one at a time beating well in between. Mix dry ingredients and add alternately with milk/vanilla. Chill dough 1 hour. Preheat oven 350 degrees. Roll out to desired thickness and cut. Bake 8-10 minutes.
I also use the wilton recipe.. and i love it... although i do not use vanilla.. i use amaretto as my flavoring
My recipe is:
1 1/4 cups butter
2 cups granulated sugar
2 eggs
5 cups flour
2 tsp. baking powder
1 tsp. salt
1/2 cup milk
1 tsp. vanilla
Cream butter and sugar. Add eggs, one at a time beating well in between. Mix dry ingredients and add alternately with milk/vanilla. Chill dough 1 hour. Preheat oven 350 degrees. Roll out to desired thickness and cut. Bake 8-10 minutes.
Thank you for sharing!!! I see that you have to chill the dough....
I will keep this recipe in my files.
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