Omg !!! How Cool Is This ...
Decorating By tony_sopranos_ebony_girl Updated 21 Jul 2008 , 11:17am by tony_sopranos_ebony_girl
Check out this tip I found online today !!!
I am definitely going to try this ... 
http://kitchengifts.com/cellocookies.html
Yes Luby I agree !!! It is a very simple idea and yet it never ever dawned on me !!! 
Great tip, I can't WAIT to try it. Some of my fondant cutters are terrible with sticking, I REALLY hope this helps! I agree it doesn't cut completely cleanly but I'm willing to tidy it up by hand if I can get the piece at least cut out, kwim?
And I agree it looks like saran 
Thanks for sharing!!
cool idea. I did notice that the edges were not clean cut and the dough looked soft if you chill dough before cutting it cuts smoother and freeze the cutout aprox 10min before baking they will bake perfect and will not bleed out I hope this help too.
Oh ya if you spray your cutters with the butter flour sprays that helps alot also
Will have to try this with fondant 
since I don't make cookies.
some people use this method to work with the tappits
maggiev777, I agree so what if the edges need a touchup here or there ... the main thing is to get it out easier and in one piece !!!
poshcakedesigns, definitely my main use to try this technique would be for use with fondant ...
To everyone else in this thread who thanked me for the tip you are soooooo very welcome !!!
I usually just rub a little shortening around the cutter and it gives it a clean cut EVERY time.
You are right about the edges on that sample page they are still rough, to me it did look like Saran Wrap, cellophane is usually thicker. Or as they say collophane, LOL> I would have never thought of using Saran Wrap though, that is an interesting idea.
Thanks for the info!!!
Veronica
arosstx, that's what I'm thinking.
Roll out the fondant let it sit for a minute then proceed from there 
This is my first time posting on here, just wanted to say that in England, what we would call Saran Wrap or simple plactic wrap, they call cellophane or cellowrap. So maybe the person that submitted that was English, that's why they called it cellophane. Even scotch tape they call cellotape. Just one of the many sublte differences in everyday languag.
tony_sopranos_ebony_girl THANK YOU!!! THANK YOU!!! I do think the tip is a good one I was just sharing some other things that might help.
leannsloan, I thank you for your tips as well ... no problem !!!
As a matter a fact I heard of that before where you should freeze the dough prior to baking in order to prevent the cookie from spreading during baking ...
Haven't tried it yet though ... would probably try it while trying to make a cookie pop !!! 
YAYI95, I agree I think that when I do it, like you I am going to press harder and maybe even move very slightly from side to side in (ever ever so slightly) in hopes of getting a sharper edge ...
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