- Roll out the cookie dough while it's chilled.

- Refrigerate or freeze your cut cookies before putting in a pre-heated oven so they do not spread and loose shape

- Silpats (silicone baking sheet) are great for baking your cookies on. They bake nice and even.

- Roll out about 1/8 of an inch. When rolling dough do not use too much flour it makes your dough tough and gives it a bad aftertaste.

- Leave about 5 table spoons of flour out of the recipe when mixing and use it for when you need to roll the dough out so your not adding more flour to you recipe.

- When whipping up your royal icing for decorating let it whip on high for a good 3-4 minutes until it's bright white. It will hold its shape better.

- When coloring royal icing you must use icing color not your regular food coloring that will just water down your icing. 

- When storing your un-decorated cookies leave some air holes so the cookies don't get too soft.