Rolling dough can be a little intimidating if you haven’t done it before. What comes to mind is flour covering the counter and floor, bits of pie crust or cookie dough stuck to the counter and all in all a big mess.

Here are a few tips to make your rolling escapades a lot easier:

If you’re rolling cookie dough, start by placing the dough between two oversized sheets of wax paper.  Pin one end of the two sheets of wax paper between your hips and the counter. You heard it here… hips can be handy!  Roll away from your body.

By keeping the paper in place, you can roll a nice even slab of dough with a smooth surface.  Fold in the sides of the dough to re-roll if your dough thickness needs evening or adjusting. The wax paper keeps the mess relatively contained.

This technique makes rolling pie crust much easier too.  Using the wax paper prevents the dough from drying out with added surface flour.  In addition, when you’re ready to put the crust in a pie plate, you can flip the crust into the plate in one piece and then peel off the outer piece of wax paper.

When cutting out shapes with cookie cutters, place your slab of dough in the refrigerator or freezer first.  The chilled dough will be easier to work with and your shapes will pop out of the cutter more easily.

Now you’re cookin’!