"The most important thing you're doing when you're choosing your cutters is you want to do a single tray of cookies of all the same size if you want them to cook at the same rate. I'm going to really lightly dust the cutter. I'm going to actually go ahead and save my scraps, and instead of just smooshing it all into a ball, I'm just basically closing up the gaps that were here and gently pressing it into a rectangle."
"The one thing you definitely want to watch out for with your cutting board is make sure it's not the board that you use to cut garlic because garlic is so delicious and has so many great oils in it that it can really seep into the board and that scent can seep into your dough. I actually prefer baking my cookies on a cookie sheet because as you can see, there's only a rim on one edge."
Choose a single size of cookie cutter per tray so all cookies bake at the same rate. Lightly dust cutters before cutting the dough to prevent sticking. Save scraps and close gaps, pressing them into a rectangle rather than forming a ball for easier rolling. Avoid using a cutting board that held garlic, because garlic oils can seep into the board and transfer scent to the dough. Bake cookies on a sheet with a rim on only one edge so dry oven heat browns cookies more evenly. Fill a piping bag by folding the top of a cup over and scraping the icing into it.
Read at www.nytimes.com
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