What do you roll on?
Do you all use Silpat mats for baking and rolling?
Best place to get these?
Do you use a wooden rolling pin or another type?
Do you always put cookie cutter dough in the freezer after making shapes and than bake?
Sorry for all the questions 
Hi,
I use a dobord to roll it out, and I really like it. It came with a wooden rolling pin. I also put my cookie dough between sheets of parchment paper after making it to roll it out. I then place it in the freezer while it is still between the parchment until it is really cold. I cut the shapes and bake them for a little longer than what the recipe calls for. They keep their shapes really nicely.
HTH,
Berta
My daughter and I made some cookies yesterday. I used my fondant mat and roller. It worked better than using parchment paper and my rgular roller...I am glad I tried this! 
For certain recipes I roll the dough and freeze it before I cut-out the cookies...I have another recipe that I put in the refrigerator for about an hour.
I usually put the dough between two pieces of parchment paper. I use a wooden rolling pin with rubber band "spacers" at the end so I roll the dough out to the perfect thickness. The pack I bought came with four different sizes, 1/16, 1/8, 1/4, and 3/8".
What do you roll on?
Do you all use Silpat mats for baking and rolling?
Best place to get these?
Do you use a wooden rolling pin or another type?
Do you always put cookie cutter dough in the freezer after making shapes and than bake?
Sorry for all the questions
I roll my cookie out between 2 sheets of wax paper. I usually line up cookie pop stick along the edge this way my cookies are not thinner than the stick. Then I place the rolled out dough in the freezer to firm up before I cut the cookies out.
After I cut the shapes out, I insert the sticks. And if it happens to show through the back of the cookie. I take A bit of left over dough and patch the cutout.
I then place the patch cookie with the patch side down on a cookie sheet lined with parchment paper.
If my cutouts are still firm I place them in the oven, if not they go back to the freezer to chill then they go straight to the oven.
I use my big fondant roller to roll My dough out.
Edit: I forgot to mention, try to avoid rolling your cookies out using flour. Just use wax paper or parchment (silpat if u have it).
I place my silpat mats on the counter, roll directly onto there, cutout, and lift off the trimmings, leaving the cookies just where they are. Then I slide my mat onto my cookie sheet and pop into the oven.
I have a teeny tiny oven, so I only do one sheet at a time - the other one sits in the freezer while I roll / cut the next batch. That cools it down sufficiently so I'm not placing the dough on a warm sheet so that spreading stays at a minimum. Need to get one more cookie sheet/silpat mat though - that way I can be cooking one batch, cooling one set, and rolling/cutting a third.
J
I used parchment paper to roll on this year, and let the dough warm up a bit before rolling...they turned out great!
I use the dobord as well and roll out the dough between 2 sheets of parchment. After I roll out each sheet, I pop it into the fridge. By the time I make up two batches, the first sheet on the bottom is a perfect coldness to hold a good shape! The dobord rocks!
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