I use the big fondant rolling pin from wilton, and a must is between parchment paper. No flouring needed It is wonderful.
nothing fancy, norma wooden rolling pin I've had since I don't know when.. the parchment paper is a good idea.. I always do that..
I got a Kitchen Aid ceramic one for xmas and LOVE it - I sometimes roll 300 at a time (yeck) and it's really heavy - nice weapon too...ha,ha....I think my mom bought it at good 'ol Target.....I notice a big difference from the wooden one I was using......PLUS, I use it for fondant........
I use the rubber rings you slip onto the ends of the rolling pin so your dough has an even thickness. They aren't perfect, but they work pretty good. I used to use wood shims on the sides to roll the rolling pin on to ensure even thickness...but they just weren't the right thickness.
I use a regular old wooden one with the dough between parchment- and dowels on either side for uniform thickness!
I use airbake (insulated) cookie sheets. They work great for me. The cookies do not come out of the oven as brown as other cookie sheets.
I use a small palette knife like this one to clean up the cut edges: http://www.internationalsugarart.com/cgi-bin/store/shop.cgi?ud=NjNQREFGWVpLNyUlJSUlJTExODI5NTkxNDkA&storeid=1&sortby=categories&searchtext=palette%20knife&cols=1&&c=detail.htm&itemid=T100
To roll the cookie dough, I use a white silicone rolling pin.
I use the large Wilton Fondant roller. I place the dough between sheets of either wax paper or parchment (whatever I happen to have in the house at the time), place dowel rods (you can get long ones any thickness at craft stores) on both sides of the dough, to ensure uniform thickness and then roll away!!!
Sandy
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