I found two great products that I think may help you all. First is the Wilton 40 Christmas cookie cutters that I found at Michaels for $9.99 (I paid $6 with the coupon). It has everything in it! Granted, I probably have a few duplicates (I have soooo many cutters I can't even keep track anymore!) but for the price I couldn't pass it up. The second item is this pastry board that has removable cold packs you put in the freezer. You take the cold pack out of the freezer and insert them into the pastery board and it keeps whatever you are rolling out chilled. I haven't tried it but I am hopeful for it to work for my gingerbread cookies (you know how sticky gingerbread dough is). I got it at Tuesday Morning for $9.99 (sorry I ripped off the packaging and I threw it away so I don't have the name). I'll let you know how it works out.
One more thing. I have a tip for you. If you are using your mixer and are mixing up a large batch of cookie dough do you ever have the flour go flying out of the bowl when you start to mix it? I have and here is what I do to prevent it. I hold a clean towel around the rim and start out slow with the mixing. The towel keeps the flour in the bowl and the mess off the counter. I hope this helps someone because you all have been so helpful to me!! Happy Baking!
What in the world were you doing up at 545 AM!!! lmao
Great tips hun I've had the same problem I bet plastic wrap would work too lol I may have to get hubby to do something about that when he makes up the BC cause powdered sugar is everywhere! when he's done. And it tears his nose up bad too causes nose bleeds and stuff after being in a cloud of it all night 
Anytime I'm mixing dry ingredients I cover my mixer/bowl with a damp towel (I use the reusable/disposable Handi-Wipe towels).
Saves me from having to clean the cupboards after plugging in the mixer with powdered sugar in the bowl before making sure the swtich hasn't been bumped to Power 10! LOL
I hold a clean towel around the rim and start out slow with the mixing.
This is a tip I share with my students when teaching them to make buttercream icing. Works great.
Okay, I went out to the trash and retrieved the wrapping to the pastry board! It is called Big Chill Pastry Board and it is made by KUHN RIKON of Switzerland. The website on the package says kuhnrikon.com. I am going to look it up and see what it retails for. Good luck in finding it you may just get lucky.
I'm not trying to rain on anyone's parade, but I found the Big Chill on Amazon.com for $7.50 (before shipping), but it was really the review of it that caught my eye. Here's the link:
http://www.amazon.com/gp/product/customer-reviews/B0006L0KR6/ref=cm_cr_dp_pt/103-1423006-4031038?ie=UTF8&n=1055398&s=home-garden
The general gist of it is that the board gets cool, but not cold, and that it doesn't eliminate the need for adding copious amounts of flour 
to prevent sticking.
Sorry....
Rae
4 pie crusts baking 11 to go, the orders went from 13 to 15 in a few days, geesh how do you say NO! Good thing I dont have to bake a turkey!
Anyhoo, the Big Chill is awesome, I usually roll out pie crust on a silpat, which is a pain in the bum to clean, this is easy as a cutting board. And it has this texture to it that keeps stuff from sticking, so you barely need flour.
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