Ohhhhhhhhhh, hmmmm I still don't use it. I have made yummy sugar cookies for over 30 years. If you use a flat cookie sheet shape it into a meatloaf shape and then pat it down quickly. (I divide up my batch between four pans.) Using your rolling pin rings or dowels on the end (to measure thickness) just roll to the desired thickness, the trick is just a tiny bit of powder sugar on the pin after the first swipe across the dough and working fast.........chill the pans, then cut the cookies and peel away dough you are not using and bake. Walla beautiful cookies.
Oh and if your house is too hot like in the summer, chill it a bit after the flat meatloaf shape on the pan and then after rolling to the desired thickness chill again for the 2 hours needed. 
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