I tried using my sheeter to roll out NFSC dough yesterday and ended up with a mess. Anyone out there have a sheeter and use it for sugar cookie dough--how about pie crust? I'm new at having a sheeter and love it for my cinnamon rolls and bierocks and other yeast doughs, just havne't had luck yet with non-yeast doughs.
Cookie doughs may just be too "short" to do in a sheeter, the yeast dough obviously has the elasticity to work very well in a sheeter. What was the problem? Did it stick or did it crumble?