Another one:

http://www.salad-in-a-jar.com/family-recipes/how-to-make-a-gingerbread-church-house

I use 1/4" plexiglass strips.

imaginethatnj - perfect link!!!

double cut edge - i haven't had too many problems with it...but it seems you gotta cut right when they come out of the oven for a cleaner cut. i originally thought that they would dry out faster...but they seem okay, even when using royal and having them set out for a period. when you double cut, then flip to ice the bottoms, you don't really see the sides...what i mainly notice is the design on the cookie. next time you make cookies, just double cut a tray for yourself. decorate them...and see what you think. you may or may not like it. it's really a preference.

Here's a video tutorial: http://www.universityofcookie.com/2010/06/rolling-cookie-dough-video-tutorial.html

I used parchment yesterday and it reduced the unevenness but didn't eliminate it completely.

what is a good sugar cookie recipe, anyone care to share, a lot that i`ve seen calls for 4 to 5 teasp of baking powder yet i hear that u should`t use that much

That DoBoard looks fantastic. I have to get that. It looks like it is foolproof.

I ice on the bottoms of my cookies - completely flat surface. Also...I think several CC'ers have mentioned the "double cut". This is especially helpful for me....because I use a traditional sugar cookie recipe. It raises and puffs up/out pretty good. So, when the tray comes out of the oven, I do a quick re-cut with the cutter I used & I have a nice crisp & clean cookie. Makes a big difference!

I also use wooden slats that were purchased at Lowe's. I think now I'm working with a 3/8" slat - bought 1/4", 3/8" and 1/2" to try originally.

I roll my dough when it is still warm (right out of the mixer) between two sheets of waxed paper and chill in sheets. When it is time to cut, I peel back one sheet then gently replace it and flip the dough over. Peel back the other side and cut right away (on the waxed paper) while the dough is still firm/chilled. No need for additional flour at all ( not even on the cutter most of the time) and chilled cookies hold their shape so nicely. I like a little spread on most of my shapes (I like the legs on the dogs a little thicker, etc. and my work is a little more whimsical, I guess), but if I want them to really hold shape I stick them in the freezer for a few minutes until they are really firm. FWIW, I use the NFSC w/ 6 C flour and 1T baking powder.

Baking on parchment and using baking sheets with no sides (flat) helps the air circulate evenly and helps eliminate the uneven cooking. If you find it is one side of your oven (or front/back), you could rotate your sheets 1/2 way through cooking.

Good luck