How thick do you roll your NFSC dough to get perfect cookies to decorate?
After I refridgerated the dough and then rolled out the dough, it got soft so quickly- It was hard to transfer the cut-out to the cookie sheet- any tips?
Do you all like to bake on silpat mat or on parchment?
Also, any tips on cleaning your cookie cutters-
Thanks
I just finished taking a cookie bouquet class at Michael's. Our Wilton instructor said to make them 3/8" thick, and it really has worked well. She also told us to get a 3/8" dowel and cut it in half. You can put it on either side of your cookie dough as you roll it out. That way your cookie will be 3/8" all over - I've always had trouble getting them the same width!
I use parchment paper for my cookies; but have never tried silpat.
I haven't used the NFSC recipe, so I can't offer advice on that. I am anxious to try it because everyone here has such good things to say about it.
Good luck! 
Antonia74 has an article called "How to bake and decorate cookies" under the articles tab. She rolls and cuts out the cookies on a mat and then transfers the entire thing to a baking sheet and sticks it in the freezer before doing anything else. I think this is the link: http://cakecentral.com/article54How-To-Bake--Decorate-Cookies.html
I make my cookies about 1/4 ". I roll out the dough, cut out the cookies, and stick the pan in the freezer for about 15 minutes then take them out and put them in the oven. I don't refridgerate the dough.
There is a great tutorial "How to Bake & Decorate Cookies" that can be found under the articles section of CC.
Good luck!
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