You all may know this one already but thought I would let a few that haven't know about it.
I had a large order for cookies and it was so late last night when I got the batches of NFSC made I rolled them out between 2 sheets of wax paper (No that isn't the short cut! We all know that one!) Now here comes the short cut!
After rolling out the dough I lifted the top sheet of wax paper and cut the cookies but didn't take them off of the wax paper. I continued 6 more times and stacked the layers on top of each other. I placed them in the refrigerator overnight. It was so easy to grab the layers and pick up already cut cookies that were so easy to handle because they were cold. I am letting the scraps warm a little before I roll them out. I just thought cutting them ahead of time made it so easy and so fast to transfer them to the baking sheets.
Hope I didn't repeat something everyone already does!
That is a great idea! I really like rolling between wax paper and never thought to use it as temp storage! I wonder if you can freeze them (after wraping them carefully of course)?
I freeze the dough like that all the time. (rolled out between parchment sheets...then I wrap the whole thing in plastic wrap) I've stored them 4 weeks max and they taste delicious when baked. I normally put them in the fridge to defrost the night before I want to bake them.
HTH
Lorri
I love the cutting and then chilling on wax paper idea. Really cool!
This sounds like a great time-saving tip. I am planning on making a large number of Christmas cookies this year. I can't wait to try your idea. Thanks!
great tip..... do you think it would work with parchment/baking paper too? Because I have tons and tons of that stuff 
Yes, CakeDiva, you can do the same with parchment paper, but the beauty of parchment is that if you cut your parchment to the size of your cookie pan you can lay the sheet, with the cookies on it, right on the pan when ready to bake!
I have used this method when making shortbread drops. Instead of putting the shortbread into a pan, make 1/2 inch balls, press them down with a fork then dock them, then put them on the parchment, on the tray I will bake them on. I place the trays in the fridge for at least 1 hour, then bake. The cold and the docking keep the cookies from spreading out too far. Then I just drizzle them with chocolate.
It takes away an extra step, and keeps the cookies from sticking to the pan.
Theresa
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